| Autor: |
N. J. T. Emelike, A. E. Ujong, S. C. Achinewhu |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Asian Food Science Journal. :1-10 |
| ISSN: |
2581-7752 |
| DOI: |
10.9734/afsj/2020/v17i330191 |
| Popis: |
The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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