Wild apricot a temperate fruit comprises of pulp and stone. Stone containing kernels rich in oil and after oil extraction around 60 per cent of remaining residue called press cake, having different physicochemical properties. The wild apricot kernel press cake had moisture content 8.89 per cent, crude protein 33.60 per cent, soluble per cent 5.65 per cent and crude fibre 9.50 per cent. Wild apricot kernel press cake is light yellow with tint of redness (L*25.45, a*6.27 and b*25.91) and had higher in potassium 647.00 mg/100g, magnesium 210.00 mg/100g and calcium 195.00 mg/100g. The Fourier-transform infrared spectroscopy (FTIR) spectra of wild apricot kernel press cake was basically indistinguishable in the wave-number range of 4000–400 cm−1. The absorption band at 1541.18 cm-1, 1458.18 cm-1 and 717.54 cm-1 were assigned to amide II, amide III and amide IV. These amide were the protein units and most prominent vibration bands of the protein backbone. Whereas, the Scanning Electron Microscopy (SEM) was conducted at magnification of 1000 x and 1200x for wild apricot kernel press cake. Polygonal and irregular shape which represent the presence of starch molecules in the sample and some cracked surface represents the presence of protein.