CHEMICAL COMPOSITION OF AVOCADO FRUIT

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dc.contributor.authorANIEFIOK, SANDY EKOP
dc.date.accessioned2015-03-12T09:05:39Z
dc.date.available2015-03-12T09:05:39Z
dc.date.issued1983-03
dc.descriptionA THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL, AHMADU BELLO UNIVERSITY, IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE DEGREE OF MASTER OF SCIENCE (M.Sc.) IN ANALYTICAL CHEMISTRY. DEPARTMENT OF CHEMISTRY, FACULTY OF SCIENCE, AHMADU BELLO UNIVERSITY, ZARIA - NIGERIA. MARCH, 1983.en_US
dc.description.abstractSome physical properties and chemical composition of avocado fruit (Persea amerlcana L) collected from different parts of Nigeria were Investigated. The fruits were Identified and grouped Into three ecological races(Mexican, West Indian and Guatemalan) for easy study. Physical parameters as mass, length,width, relative density and percentages of different major portions of each fruit were determined. The major portions were seperately analysed for proximate and mineral composition. Ascorbic acid (Vitamin C) and pectin values were also determined for the fruit pulp and skin (exocarp) respectively. The mineral elements (metals) were determined using Atomic Absorption Spectrometer, (AAS) PYE Unlcam SP 1900 model except sodium and potassium which were determined with flame Emission spectrometer FES) where they are more sensitive. The results showed all the fruits studied had the same relative density of 0.91 Irrespective of the specie, dimensions and geographical locations. Some physical properties of the lipid (ether/ ethanol extract)were also determined. It has been revealed in this work that the avocado fruit Is a complete fruit of Its own among other tropical fruits; its edible portion (pulp) contains all the major minerals needed in the human body in a more or less substantial amount,viz: Minerals : K Na Ca Mg Fe Zn P CI Mg/IOOg (AV) : 156.0 3.0 3.05 4.0 0.85 1.9 3.0 3.4 The avocado fruit is found to have a high fat content of 8 to 28%; low sugar content of 1.0 to 2.5%, average crude protain - v - of 2.4% and very low ascorbic acid (Vitamin C) of 12.0 to l6.lmg/100g. The chemical composition of avocade fruit makes it a more recomendable source of energy especially for diabetic patients among common fruits.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6155
dc.language.isoenen_US
dc.subjectCHEMICAL,en_US
dc.subjectCOMPOSITION,en_US
dc.subjectAVOCADO FRUIT.en_US
dc.titleCHEMICAL COMPOSITION OF AVOCADO FRUITen_US
dc.typeThesisen_US
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