Table 2.
The chemical composition of raw Hass avocado kernel (RHK) flour and fermented Hass avocado kernel (FHK) flour.
| Component | RHK | FHK |
|---|---|---|
| Moisture % | 12.41 ± 1.63b | 14.55 ± 1.68a |
| protein % | 5.15 ± 0.33b | 7.93 ± 0.41a |
| Oil extract % | 3.93 ± 0.28a | 3.79 ± 0.69a |
| Crude fiber % | 7.37 ± 0.63a | 6.07 ± 0.17b |
| Carbohydrates % | 69.03 ± 1.05a | 65.72 ± 2.06a |
| Ash % | 2.11 ± 0.17a | 1.93 ± 0.35b |
| Ca (mg / 100 g) | 17.23 ± 0.01b | 18.73 ± 0.42a |
| Mg | 0.21 ± 0.001b | 0.40 ± 0.06a |
| Fe | 1.23 ± 0.007b | 2.46 ± 0.11a |
| P | 27.25 ± 0.07b | 29.67 ± 0.76a |
| K | 78.32 ± 0.17a | 67.88 ± 0.40b |
| Na | 2.37 ± 0.05a | 2.14 ± 0.25b |
| Zn | 0.24 ± 0.01b | 0.48 ± 0.00a |
| Mn | 0.19 ± 0.001a | 0.21 ± 0.06a |
The data are expressed as the mean ± standard deviation (n = 6). Values followed by different letters in rows are significantly different at p < 0.05.