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Fermentation of Persea americana Seed Flour Using Lactobacillus plantarum and Investigate Its’ Effect on Nutritional Quality

P.D.S.R. Kumari, R. Amarakoon

Abstract: This study aims to investigate the fermentation of Avocado seed flour using Lactobacillus plantarum. Proximate composition and most important mineral contents of Avocado seed flour after fermenting for 24, 48 and 72 h were compared with dry unfermented Avocado seed flour. Avocado seed flour fermented for 72 h had significant increase (p<0.05) of crude protein content from 6.42±0.08% to 9.26±0.28%. Mineral contents were determined by Atomic Absorption Spectrophotometer. Ca, Mg, Fe contents of dry unfermented Avocado seed flour were 208.89±0.3 μg/g, 99.05±0.01 μg/g, 9.04±0.01 μg/g and fermented Avocado seed flour (72 h) were 227.06±0.050 μg/g, 189.22±0.33 μg/g, and 18.11±0.006 μg/g respectively. There is a significant increase (p<0.05) of Ca, Mg and Fe content of fermented (72 h) Avocado seed flour. Fermentation of Avocado seed flour for 72 h enhance the nutritional quality.
Keywords: fermentation of Avocado / fermented Avocado seed / μg/g / Avocado seed flour after fermenting / plantarum / protein

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