NUTRITIONAL COMPOSITION OF FLOUR FROM AVOCADO PEAR (PERSA AMERICANA) PEELS AND SEEDS

Abstract: Flour obtained from avocado pear (Persa americana) seed and peel was analysed for nutritional composition to create an industrial use for avocado pear wastes as well as reduce environmental hazard and carbon footprint caused by these wastes. Fifteen avocado peels were separated from their fleshy mesocarp and their seeds were pulled out. Both peels and seeds were separately sun-dried and ground to powder. The flours obtained for both peels and seeds were analysed for moisture, ash, lipid, fibre, protein and carbohydrate content using the standard analytical methods. Results showed that avocado peel flour had moisture (13.00 %), ash (12.00 %), lipid (15.80%), fibre (13.00 %), protein (25.46 %) and carbohydrate (20.74 %) while avocado seed flour had moisture (14.00 %), ash (13.90 %), lipid (23.10 %), fibre (9.00 %), protein (24.11 %) and carbohydrate (15.89 %) respectively. Both avocado peels and seeds contain substantial nutrients that can meet the protein and fat requirements of the body. Thus, rather than throw the waste and further contribute to environmental hazard and carbon footprint, these wastes can be added to formulate human swallow and animal feeds.

Keywords: flour, avocado seed, avocado peel, fruit wastes.

Title: NUTRITIONAL COMPOSITION OF FLOUR FROM AVOCADO PEAR (PERSA AMERICANA) PEELS AND SEEDS

Author: NYONG, B. E.

International Journal of Recent Research in Life Sciences (IJRRLS)

ISSN 2349-7823

Vol. 10, Issue 2, April 2023 - June 2023

Page No: 29-32

Paper Publications

Website: www.paperpublications.org

Published Date: 23-May-2023

DOI: https://doi.org/10.5281/zenodo.7961834

Paper Download Link (Source)

https://www.paperpublications.org/upload/book/NUTRITIONAL%20COMPOSITION-23052023-4.pdf