Optimized Method for Processing Avocado Seeds to Improve Selected Nutrients and Functional Values
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Date
2021
Authors
RUNYOGOTE, Joseph
CHACHA, Musa
NDABIKUNZE, Bernadette
RAYMOND, Jofrey
Journal Title
Journal ISSN
Volume Title
Publisher
Japanese Society for Food Science and Technology
Abstract
The objective of this study was to develop an optimal processing technique capable of reducing
antinutrients to acceptable levels, retain nutrients and functional values of avocado seeds for human
consumption. Different processing conditions for probiotic fermentation, boiling and soaking techniques
were studied to establish optimal processing conditions for the seeds. The antinutrients, antioxidant activity,
total phenolics and selected nutrients of avocado seeds were analyzed using analytical standard methods.
All processing techniques significantly (p < 0.05) reduced over 50 % of antinutrients. The highest total
phenolics and antioxidant activity (IC50) were 33.3 mgGAE/g and 0.8 mg/mL respectively which were
observed at a fermentation temperature of 37 oC. Soaking and boiling reduced the analyzed minerals to
about 30 % whereas probiotic fermentation retained 100 % of minerals analyzed, ascorbic acid and α-
tocopherol. Moreover, probiotic fermentation demonstrated the best results in comparison to boiling and
soaking thus, considered as an optimal processing method for improving nutritional and functional values
of avocado seed
Description
This research article was published by Japanese Society for Food Science and Technology in 2021