Table 3.
Phytochemical and antinutrients analysis of raw Hass avocado kernel flour and fermented Hass avocado kernel flour.
| Components | RHK | FHK |
|---|---|---|
| Total phenolics (mg GAE/ g) | 23.01 ± 0.86b | 49.36 ± 1.25a |
| Total flavonoids (mg quercitine /g) | 1.52 ± 0.73b | 1.75 ± 0.03a |
| DPPH (μ mol TE/g) | 148.33 ± 3.69b | 105.58 ± 3.69a |
| Tannin (mg/ 100 g) | 6.55 ± 0.61a | 1.26 ± 0.07b |
| Saponin (mg/ 100 g) | 5.32 ± 0.37a | 0.08 ± 0.00b |
| Oxalates (mg/ 100 g) | 4.28 ± 0.17a | 0.43 ± 0.13b |
| Phytates (mg/ 100 g) | 1.19 ± 0.05a | 0.15 ± 0.06b |
| Alkaloids (mg/ 100 g) | 2.14 ± 0.11a | 0.66 ± 0.10b |
The data are expressed as the mean ± standard deviation (n = 6). * RHK: raw Hass avocado kernel flour, * FHK: fermented Hass avocado kernel. Values followed by the different letters in rows are significantly different at p < 0.05.