IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Nutritional Composition and Acceptability of Candy from Avocado Seed (Persea americana)
- B. O. T. Ifesan; B. O. Olorunsola; B. T. Ifesan
- Avocado seed flour was prepared from ready to eat pear, the nutritional properties (proximate and mineral composition), phytochemical and antioxidant properties of seed flour were quantified. Proximate composition of the seed flour include moisture (8.6%), fat (14.1%), fibre (7.1%), ash (2.4%), protein (23.0%) and carbohydrate content (44.70%) while mineral content in mg/100g were magnesium (0.10), calcium (0.82), zinc (0.18), potassium (4.16), sodium (1.41) and phosphorus (0.09). Phytochemicals present in pear seed flour include flavonoid (0.11mg/g), tannin (1.41%), saponin (4.44%), total phenolics (0.53%) and antioxidant capacity using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) was 44.65%. Avocado seed candy prepared with either 10% sugar or aspartame composed of varying proportions of 100% avocado seed flour, 95% avocado seed flour: 5% ginger, 90% avocado seed flour: 10%ginger and 85%avocado seed flour: 15%ginger. The quality of candy was assessed by determining moisture content which ranged from 77.3-92.5%, total sugar (0.10-0.66mg/100g), microbial count (1.5×10-6.20×103 cfu/g) and the sensory result revealed that for avocado candies were scored above average in taste, texture and flavor.
- Select Volume / Issue:
- Year:
- 2015
- Type of Publication:
- Article
- Keywords:
- Avocado Seed Flour; Antioxidant; Candy; Mineral Analysis; Phytochemicals
- Journal:
- IJAIR
- Volume:
- 3
- Number:
- 6
- Pages:
- 1630-1634
- Month:
- May
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