Impact of pretreatments and drying methods on techno-functional properties, in-vitro protein and starch digestibility, and amino acid composition of avocado (Persea americana Mill.) seed flour

Abstract

Abstract Avocado ( Persea americana Mill.) is a popular plant fruit known for its rich nutritional profile and health benefits. However, their by-product seeds of the avocado, frequently discarded as waste, contain significant amounts of nutrients, mainly proteins and starches. However, there is limited information on the impact of pretreatments and drying methods on the in-vitro protein and starch digestibility of avocado seed flour. Avocado seeds sliced were subjected to various pretreatments (ascorbic acid (0.5%, w/v), blanching, and roasting) and drying methods (fluidized bed, hot air oven, solar, and freeze dryers), and their effects on the techno-functional properties and in-vitro protein and starch digestibility of the resulting avocado seed flour were evaluated. In this study, drying methods had a significant influence on in-vitro protein digestibility of avocado seed flour (p < 0.05), with values ranging from IVPD% (70.79 to 90.53%). The sample treated with ascorbic acid and dried with a fluidized bed dryer showed the highest 90.53% IVPD, and the lowest protein digestibility in untreated avocado seed flour. The amylose content value ranged from 38.54 to 43.68% and the amylopectin content from 56. 32 to 61.39%. The highest amylose content (43.68%) was observed in the hot air dryer-treated with roasting (HAD R o ) avocado seed flour. In-vitro starch digestibility with resistant starch value ranged from (35.74 to 43.77%), which promotes gut health. In this instance, unconventional food like avocado seed flour emerges as a sustainable food ingredient, providing functional, nutritional, and textural properties. Thus, optimized pretreatments and drying methods for avocado seed flour enable diverse applications in bakery, noodles, sausages, weaning foods, and functional beverages, unlocking their commercial potential in the food industry.