Evaluation of the chemical composition of Persea americana (Mill) pulp and seed

Nwaokobia, K.; Oguntokun, M. O.; Okolie, P. L.; Ogboru, R. O.; Idugboe, O. D.

doi:10.31248/jbbd2018.071

Cited by 12 publications

(11 citation statements)

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“…The industrial processing of this fruit, mostly for guacamole and oil production, yields considerable amounts of residues such as the biomass constituted by husks and seeds; the latter accounts for up to 26% of the fruit fresh mass [2]. The composition of the lyophilized avocado peeled seeds (Hass variety) mostly consists of carbohydrates (48-79.5%) and other minimal components, among them: lipids (5.5-15%), proteins (3.4-19%), crude fiber (4.0%), ashes (0.8-4.2%), and moisture (13.2%) [2,3]. An ultimate analysis of seeds results in: total carbon (85.9%), hydrogen (0.55%), nitrogen (3.17%), oxygen (9.49%), sulfur (0.07%), volatile matter (27.55%), and biologically important minerals such as potassium, calcium, magnesium, iron, zinc, phosphorus, and silicon [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…The composition of the lyophilized avocado peeled seeds (Hass variety) mostly consists of carbohydrates (48-79.5%) and other minimal components, among them: lipids (5.5-15%), proteins (3.4-19%), crude fiber (4.0%), ashes (0.8-4.2%), and moisture (13.2%) [2,3]. An ultimate analysis of seeds results in: total carbon (85.9%), hydrogen (0.55%), nitrogen (3.17%), oxygen (9.49%), sulfur (0.07%), volatile matter (27.55%), and biologically important minerals such as potassium, calcium, magnesium, iron, zinc, phosphorus, and silicon [3,4]. Starch represents nearly 60% of the seed (dry matter basis) [5], resulting in large amounts of potentially fermentable sugars.…”

Section: Introductionmentioning

confidence: 99%

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Production of d-Lactate from Avocado Seed Hydrolysates by Metabolically Engineered Escherichia coli JU15

2019

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Agroindustry residues can be used to produce valuable chemicals such as lactic acid, which is a primary chemical platform with many industrial applications. Biotechnological processes are the main approach of lactic acid production; however, culture media has an important impact on their costs. As a result, researchers are exploring various methods of production that use residual or waste biomass as raw materials, most of which are rich in lignocellulose. Nevertheless, starch and micronutrients such as those contained in avocado seeds stand out as promising feedstock for the bioprocess as well. In this study, the lactogenic Escherichia coli strain JU15 was evaluated for producing D-lactate using an avocado seed hydrolysate medium in a controlled stirred-tank bioreactor. The highest lactic acid concentration achieved was 37.8 g L −1 using 120 g L −1 as the content of initial reducing sugars. The results showed that D-lactate can be produced from avocado seed, which hydrolysates to 0.52 g L −1 h −1 using the engineered E. coli JU15. This study may serve as a starting point to further develop bioprocesses for producing metabolites using avocado seed hydrolysates.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of d-Lactate from Avocado Seed Hydrolysates by Metabolically Engineered Escherichia coli JU15

2019

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“…It is native to Mexico, Central America and South America but now being cultivated in the subtropical and tropical areas such as East and West Africa (Adeyemi, Okpo, & Ogunti, 2002;Leite et al, 2009). The skin of the avocado fruit is yellow-green to purple containing a single seed which is 5-15 cm long and ovate to spherical (Nonso, Ikechukwu, Moses, & Emmanuel, 2018;Nwaokobia, Oguntokun, Okolie, Ogboru, & Idugboe, 2018). The fruits of avocado are edible and reported to be rich in minerals such as sodium, potassium, magnesium, phosphorus and calcium and fatty acids such as lioleic, oleic, palmitic, stearic, Capric, linolenic, and myristic acids (Nonso et al, 2018;Nwaokobia et al, 2018).…”

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“…The skin of the avocado fruit is yellow-green to purple containing a single seed which is 5-15 cm long and ovate to spherical (Nonso, Ikechukwu, Moses, & Emmanuel, 2018;Nwaokobia, Oguntokun, Okolie, Ogboru, & Idugboe, 2018). The fruits of avocado are edible and reported to be rich in minerals such as sodium, potassium, magnesium, phosphorus and calcium and fatty acids such as lioleic, oleic, palmitic, stearic, Capric, linolenic, and myristic acids (Nonso et al, 2018;Nwaokobia et al, 2018). Avocado pear fruit is a major tropical and energetic fruit shown to contain appreciable quantities of protein and fat soluble vitamins such as vitamin A, C and E (Talabi, Osukoya, Ajayi, & Adegoke, 2016).…”

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2020

Journal of Food Technology Research

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Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of moi-moi produced from cowpea and avocado pear seed flour blends was investigated. Moi-moi was prepared by varying the proportion of cowpea to avocado pear seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the moi-moi samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents was observed as substitution of cowpea with avocado pear seed flour increased in the blends. The control sample without avocado pear seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% avocado pear seed flour substitution was not significantly different (p<0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p<0.05) between the 100% cowpea moi-moi and all the other samples except for texture of the 10%, 20% and 30% avocado pear seed flour substitution (with mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% avocado pear seed flour moi-moi blends (with mean value of 5.95). This study therefore suggests that the blend of 10% avocado pear seed flour with cowpea can be used for the production of moi-moi with desirable sensory quality thereby providing an alternative way of utilizing avocado pear seed. Contribution/Originality: This study documents the possibilities of making moi-moi from the partial substitution of cowpea with Avocado pear seed flour. The acceptable level of Avocado pear seed flour to cowpea flour for moi-moi production was also established. 1. INTRODUCTION Cowpea (Vigna unguiculata) is an important leguminous crop which is widely cultivated in tropical and subtropical countries (Kebede & Bekeko, 2020). It is a drought tolerant crop and considered second most important food grain legume constituting an inexpensive source of protein for humans and animals (Karunasena, 2001). Nutritionally, cowpea seeds contain 20-25% protein, 1.5-4% crude fiber, 1-2% fat, 3-4% ash and 55-68% carbohydrate in addition to vitamins and beneficial phytochemicals (Frank-Peterside, Dosumu, & Njoku, 2002). Cowpea seeds can be cooked in its dried form, sprouted or ground into flour. They can also be boiled with condiments and eaten singly with stew or combined with cereals (Otunola & Afolayan, 2018). In Nigeria, they are used in the preparation of bean pudding locally called "akara" (fried cowpea paste) or steamed cowpea paste locally called "moi-moi". Moi-moi (Cowpea puddy) is a gel which is made by steaming cowpea paste containing vegetable

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