Affiliation:
1. Department of Biotechnology, School of Biological Sciences, Federal University of Technology, Owerri-Imo state
2. Bio entrepreneurship and Consultancy Services Department, National Biotechnology Development Agency, Along Musa Yar’adua Expressway (Airport Road), Abuja
3. Environmental Biotechnology and Bioconservation Department, National Biotechnology Development Agency, Along Musa Yar’adua Expressway (Airport Road), Abuja
Abstract
The purpose of this study was to determine the proximate composition and nutritional profile of ripe and unripe Persea americana (Mill) (avocado pears), grown in Imo State, Nigeria. The P. americana (Zutano variation) was purchased from Ihiagwa Market, Owerri West, Imo State, Nigeria. Some of the P. americana fruit was allowed to ripe within three days and the pulps were dried in the laboratory. Proximate composition (ash, crude protein, fat, fibre, total carbohydrate and moisture content) of both the ripe and unripe avocado pear were determined. Furthermore, the nutritional profile was established, including the levels of minerals (Ca and Mg) and vitamins (A, B3, B6, C, D, and K). From the findings, ash, crude protein, fat, fibre, total carbohydrate and moisture content for the unripe avocado pear were: 0.46, 2.73, 9.94, 4.90, 11.74, and 70.23 %, respectively, while the ripe sample were: 1.05, 2.99, 15.98, 4.43, 7.96, and 67.59 % respectively. The Mg and Ca in the ripe avocado were: 30.36 and 28.87 mg/kg respectively, while for unripe sample are: 16.47 and 15.42 mg/kg). The vitamin A, B3, B6, C, D, and K for the unripe sample were 10.05, 0.65, 0.24, 71.91, 5.46, and 2.70 mg/100g respectively, while the ripe avocado pear were 7.68, 0.44, 0.24, 65.69, 3.82, and 3.47 mg/100g respectively. In conclusion, ripe P. americana provides a rich source of nutritional benefits for magnesium, calcium, and/or lipids. Compared to ripe P. americana, the unripe variety is higher in moisture, fiber, vitamins B3, D, C, and A.