Adding the sifting meals of the Avocado seed to wheat flour mixtures caused
increasing in folowing percentages of components: (moisture , fibers , ash , starch and total
soluble sugars )
Also the (5,10%) percentages adding caused a slight reducing
in gluten quality ,
while a reducing in gluten quality was clearly at (15 , 20%) percentages.
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly , except (20%) percentage comparing with control sample.
Finally , 15 and 20 percentages , only of Avocado seed meals adding caused
reducing in taste property of produced bread.
This research was aimed to study a gross chemical composition of Avocado fruits
and seeds, and to known physicochemical characteristics of its oil, and its fatly acid
composition.
The data indicated that its fruits contained (12.4%) oil , while se
eds contained lower
amounts of oil which reached (1.92%) dry weight basis , and the moisture content of seeds
reached (%52.5) , and acid value reached ( 1.6and4.3 mg KOH/g) at fruit and seed oils
respectively , Avocado fruits oil contained (77.77%) unsaturated fatly acid , and (21.77%)
saturated , and iodine value obtained in our study ( 77-84 g I/100 g) of fruits oil and
( 45.78 g I/100 g) of seeds oil confirming the unsaturated nature of these oils.
Also Avocado fruits and seeds oil possessed a low peroxide value comparison others
(3.71 , 2.2 Meq/kg oil) respectively ,
The data also indicated that its seeds contained (52.5%) moisture , (7.45%) grude
fibers ,(8.53%) sugars , (4.69%) pure protein , (2.34%) ash , and high percentage of starch
(59.3%) dry weight basis .
