| dc.description.abstract | Consumption of avocado (Persea americana) has increased worldwide in recent years. However the skin and seed is lost during processing. This is probably because the consumers and processors lack adequate information about the nutritional benefits of the avocado skin and seed.
The primary objective of this study was to develop an acceptable and nutritious beverage from the avocado seed thus improving on the utilization. The seeds were roasted in an oven and then ground into powder. The powder/flour of the two varieties were analyzed for proximate composition. Sensory evaluation of the two beverages. Lemon grass was used to flavor the beverages. All analysis were done using standards methods.
Results showed that lemon grass flavored avocado seed beverage were preferred to None flavored beverage. There was a significant difference (P-value 0.05) between the two beverages with respect to the overall acceptability. The flavored sample scored better in terms of taste, flavor, aftertaste, aroma and color.
There were significant differences between the two samples (A and B) in ash, moisture, and fat, protein and fiber compositions. Sample A had a higher nutrient composition than Sample A had the following: Protein 0.78, Moisture 10.07, Fat 2.63Ash 5.53, Fiber 10.75 while sample B had the following: Protein 0.68,Moisture 7.91, Fat 2.15, Ash 5.32,Fiber 8.17. | en_US |
