Optimized Method for Processing Avocado Seeds to Improve Selected Nutrients and Functional Values

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dc.contributor.authorRUNYOGOTE, Joseph
dc.contributor.authorCHACHA, Musa
dc.contributor.authorNDABIKUNZE, Bernadette
dc.contributor.authorRAYMOND, Jofrey
dc.date.accessioned2026-04-11T05:55:28Z
dc.date.available2026-04-11T05:55:28Z
dc.date.issued2021
dc.descriptionThis research article was published by Japanese Society for Food Science and Technology in 2021
dc.description.abstractThe 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
dc.description.sponsorshipPrivate
dc.identifier.otherdoi: 10.3136/fstr.27.75
dc.identifier.urihttps://repository.must.ac.tz/handle/123456789/539
dc.language.isoen
dc.publisherJapanese Society for Food Science and Technology
dc.titleOptimized Method for Processing Avocado Seeds to Improve Selected Nutrients and Functional Values
dc.typeArticle
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