Formulation and evaluation of a novel functional cereal containing avocado seed flour
DOI:
https://doi.org/10.34117/bjdv9n11-065Keywords:
avocado seed, food sustainability, celiac disease, low gluten dietAbstract
Celiac disease is the most common food-sensitive enteropathy in humans, caused by consumption of wheat gluten and linked to proteins found in barley, rye, and oats. A gluten-free diet is the only known cure for celiac disease. Most low gluten foods on the market are high in starch but low in other nutrients, functional ingredients, and health benefits. Avocado is a tropical fruit with a high annual growth rate (19.09%). A large amount of solid seed residue, approximately 21-30% of the fruits, is commonly discarded. Avocado seeds contain a variety of nutrients, including phenolic compounds (flavonoids, polyphenols), fiber, reducing sugars, pentosan, arabinose, and protein, as well as a high starch content of 29.6%. To reduce the levels of sap in avocado seeds, several pre-treatment stages were carried out. The bitter taste of the sap will affect the taste of the final product. Avocado seeds can be ground into flour with a high antioxidant content that is low gluten. Avocado Seed Flour (ASF) is a low-protein flour that can be used to make dough for dry food ingredients such as biscuits and pastries because low-protein flour absorbs less water, making the dough crisper and more resistant to storage. The goal of this study is to create a nutritious and functional low gluten diet cereal formula by replacing wheat flour with ASF. Cereals with the least amount of ASF were described as having a high grain percentage and crunchiness, whereas cereals with medium and high ASF levels were described as having a darker color and bitterness. Contrary to popular belief, the ASF content of gourmet cereals with the highest ASF content was lower than that of cereals with the lowest content.
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