Avocado

Quality Evaluation of Bread Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer

Awambeng, S. M., Maboh, J., Agbor, E. A. & Ezindu-Odoemelam, M.N. · Asian Food Science Journal · 2025

This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard m...

Open access Research Article 10.9734/afsj/2025/v24i5787

Biocontrol of Spoilage in Avocado (Percea americana Mill) Using Pseudomonas fluorescens and Bacillus subtilis BT2

Yao Fulgence Koffi, Mathias N’cho, Amoa Armist Tehua, Ornella Akissi Loukou & Wazé Aimée Mireille Alloue-Boraud · Microbiology Research Journal International · 2024

The avocado (Persea americana Mill.) is a dicotyledonous plant of the Lauraceae family. It is a fruit rich in nutrients, which has many benefits for human health. It is especially appreciated for its taste quality. However, post-harvest diseases of avocados due to fungal attacks...

Open access Research Article 10.9734/mrji/2024/v34i91483