INFLUENCE OF HYDROTHERMAL TREATMENT DURATION ON THE NUTRITIONAL QUALITY OF AVOCADO PEAR (PERSIA AMERICANA) SEED MEAL FOR LIVESTOCK FEEDING

Gladys Abiemwense IBHAZE

Abstract


The effect of different boiling time durations on the nutritional and bioactive compositions of avocado pear (Persea americana) seeds were investigated. The fruit was sourced from a local market, the ripe fruit pulp was eaten and the seed extracted and cleaned. Seeds were then chopped into smaller sizes and divided into five equal portions. Four parts were subjected to boiling at 15, 30, 45 and 60 minutes respectively and the fifth part was labelled raw (control). They were then dried, pulverized and analyzed for proximate, mineral and bioactive compositions. Results showed significant (p<0.05) reduction in the fibre fractions, bioactive compounds as the boiling time increased when compared with the raw. Although, the mineral concentrations did not follow similar pattern, but iron was observed to be significantly (p<0.05) higher in the treated samples than the raw. The energy values showed slight increase from the raw (15.76MJ/Kg) to 16.87MJ/Kg at 30 minutes hydrothermal treatment. It can  therefore be concluded that hydrothermal treatment can significantly lower the bioactive and fibre contents of  P. americana seeds to safe levels at the different boiling time investigated, hence, can be included in livestock feed.    


Keywords


Persea americana, Bioactive, Hydrothermal, Nutritive, Livestock, Duration

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References


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A Publication of Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, Enugu State, Nigeria.