Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours
N. J. T. Emelike, A. E. Ujong & S. C. Achinewhu · Asian Food Science Journal · 2020
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,...
Open access
Research Article
10.9734/afsj/2020/v17i330191