Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

Abstract

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet.

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

“…Crude fibre content of the breads produced from partial substitution of defatted cashew kernel flour at 20 and 30% levels were significantly (p<0.05) higher than those substituted with undefatted cashew kernel flour. This is also due to the defatting process which resulted to increase in crude fibre [28]. This further supports the findings of Emelike et al…”

“…Similarly, this could be due to the defatting process which may have resulted to increase in protein content. This supports the findings of Emelike et al [28] that the incorporation of defatted seeds will provide a protein rich diet thereby solving the problem of energy-protein malnutrition in areas where protein rich foods are scarce. The protein content of the bread samples were higher when compared with the values (6.04-14.15%) for bread samples fortified with soy-cheese flour.…”

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

“…The decrease in the ash content may be because of the leaching of soluble substances to the treatment water or were used by microorganisms during the metabolism process through the fermentation period ( Ogbonnaya et al, 2010 , Igbabul et al, 2012 ). The same trend in moisture, protein, ash, fiber, and carbohydrate in was reported by Emelike et al, 2020 , Kumari and Amarakoon, 2021 . Whereas Ejiofor et al, (2018) found a higher contents in avocado seeds than in the current study: 49.03% carbohydrate, 17.90% lipid, 15.5% protein, 15.10% moisture, and 2.26% ash, which may be due to the different variety and cultivation conditions.…”

“…Avocado ( Persea americana Mill) is an evergreen eatable fruit belonging to the family Lauraceae cultivated all over the world ( Talabi et al, 2016 ). The pulp of the fruit is thick; rich in vital compounds especially vitamin A, B, and E; folic acid; fatty acids such as linoleic, oleic, stearic, and myristic acids ( Emelike et al, 2020 ). Hass avocado is becoming the main avocado cultivated in the world with a high acceptance due to its high pulp content, late maturity, and the ability to withstand relatively long storage ( García Villacreses, and Guerrero Chica, 2021 ).…”

La biofortificación con selenio mejora la calidad nutracéutica y la capacidad antioxidante de la lechuga (Lactuca sativa L.)

“…Las proteínas consumidas en la dieta humana proveen un aminoácido que el cuerpo no es capaz de producir (Khan et al 2019). La grasa cruda determina los grasos lípidos libres y puede modificar el sabor de los alimentos (Emelike et al 2020). Adicionalmente, un alto contenido de fibra en la dieta diaria reduce los niveles de colesterol en el cuerpo, resultando en la baja incidencia de enfermedades cardiovasculares (Chatepa y Masamba 2020).…”