(186-194) The effect of processing methods on the nutritional profile of avocado (Persea americana Mill) seeds

Abstract: The nutritional and antinutritional profiles of raw avocado seeds soaked and boiled for 10, 15, 20 and 20 min were investigated. With increasing boiling times, the ash, crude protein, ether extract, crude fibre, carbohydrate and gross energy decreased. However, crude protein, ether extract, crude fibre and gross energy increase in soaked seeds. The amino acid content of the avocado seeds increased with the boiling process, as the seeds boiled for 25 min had high levels of methionine (6.58/100 g protein), lysine (5.90/100 g protein) and tryptophan (3.00/100 g protein). The vitamin content of the raw avocado seeds were: 207.02 μg/100 g for vitamin A, 14.63 μg/100 g for vitamin C and 0.65 μg/100 g for vitamin E and boiling for 10 min decreased these values to 186.63, 9.12 and 0.61 μg/g, respectively. Boiling for 10–25 min also decreased the calcium, potassium, phosphorus and iron levels of the avocado seeds. While the raw avocado seeds had tannin (11.29/100 g), phytic acid (12.87/100 g), alkaloid (2.05/100 g), saponin (0.92/100 g) and oxalate (4.07/100 g), boiling for 25 min and soaking for 24 h effectively reduced the antinutritional factors without any adverse effect on the nutritional quality.