| dc.description.abstract | Avocado has a high nutritional value with a high content of unsaturated fatty acids, vitamins, phytochemicals,
fiber, protein, and minerals such as magnesium and potassium. However, it is difficult to determine the harvesting stage
especially for green-skinned varieties. Maturity of avocado is determined by analysis of parameters such as maturity index,
oil content and minerals content. However, several factors affect chemical the profile including seasonal variation, cultivar
and geographical growing area. The objective of this study was to determine the proximate and physicochemical properties of
avocado from Murang’a County, Kenya. Samples of four different cultivars were collected from three geographical zones.
Proximate analysis was done on fresh avocado pulp. Oil was extracted from avocado pulp using petroleum ether. The
proximate composition of avocado of the four cultivars ranged as follows: moisture content was 59.30-84.31%, ash content
was 0.96-1.53%, dietary fibre content was 6.43-1.83% and oil content was 59.44-75.32%. The physicochemical properties of
the oil samples ranged as follows: specific gravity 0.85-0.92; acid values 0.18-0.98 mg KOH/g; saponification value
123.42-187 mg KOH/g; iodine value 54-107g I2/100g; and peroxide values 0.9-2.3 Meq O2/kg. Altitude significantly
influenced the proximate and physicochemical properties of avocado oil across different cultivars. Understanding these
variations is crucial for optimizing avocado cultivation, processing, and utilization for nutritional and industrial applications. | en_US |
