Nutritive Assessment and Acceptability of Bread Fortified with Avocado Seed Powder

Avocado (Persea americana) seeds are potential components for food fortification, which contain several numbers of phytochemicals, nutrients and each of them plays a beneficial role in preventing diseases, by enhancing the nutritional value of foods. Incorporation of avocado seed powder into bread formulation occurred at 5% and 10% of the weight of flour, alongside fixed ratios of other ingredients (yeast, butter, milk, egg, sugar and water). The fortified dough underwent evaluation for proximate composition, antioxidant activity, and functional properties utilizing standardized chemical methodologies. Furthermore, a sensory evaluation involving 30 participants was performed employing a hedonic scale. The study concludes that the addition of avocado seed powder, at levels up to 10%, enhances the nutritional profile of bread without substantially compromising consumer acceptability. Aims: The aim of the research work is to assess the efficacy of avocado seed powder in bread fortification. Study Design: A laboratory based experimental study design was used to assess the nutritional composition and sensory acceptability of bread fortified with avocado seed powder. Place and Duration of Study: Sample: This experiment was carried out at the laboratory of Human Nutrition and Dietetics Lead City University, Ibadan. Between November 2023- December 2024. Methodology: Flour composition of white bread were replaced by 5% and 10% ASP and compared the one without ASP. The samples of the breads produced were analyzed for proximate composition, antioxidant activity, and functional characteristics. A 9-point hedonic scale was used to evaluate the sensory attributes of the bread. Data were analyzed using descriptive statistics and ANOVA at (P