Conducted by BatStateU
, Started on 2013 -
Completed on 2014
Completed
Published
Copyrighted
Total Page Views : 699
Total Likes : 143
Like
The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on
the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash
and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling
number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the
sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was
moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the
taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of
Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall
acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25%
and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of
the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using
0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.