Proximate composition

Compositions	ABP	PBP
Moisture (%)	25.92 ± 0.37^a	26.415 ± 0.25^a
Protein (%)	12.81 ± 2.10^a	22.68 ± 3.51^b
Fat (%)	45.56 ± 0.72^a	43.87 ± 0.30^a
Ash (%) Magnesium (mg/100g) Calcium (mg/100g) Sodium (mg/100g) Potassium(mg/100g)	3.12 ± 0.035^a 1366.96 ± 2.51^a 717.92 ± 1.88^a 452.08 ± 1.2^a 29.75 ± 0.33^a	3.11 ± 0.21^a 1071.87 ± 1.95^b 516.20 ± 1.46^b 362.91 ± 0.97^b 26.53 ± 1.03^a
Total Sugars (%)	32.01 ± 0.76^a	21.59 ± 2.35^b
Values expressed are means of three independent determinations.^a,bDifferent superscripts in the same row indicate the significant differences (p<0.05).

Table 2: Proximate composition of almond and pistachio juices processing byproducts. Physico-chemical composition was calculated basis on the dry mater.