BIOCHEMICAL EVALUATION OF AVOCADO PEAR LEAF (Persea americana)
Chemical evaluation of Avocado Pear leaves. During the process of my research temperature for drying the sample was not high to avoid protein denature temperature between 50oc and 60oc was used. the proximate analysis which include the carbohydrate determination was 69. 65%, SD ± 0.01, the protein was 14.00%, SD ± 0.01, the crude fat was 7.3%, SD ± 0.02,the crude fibre was 3.7%, SD ± 0.04 the ash content was 5.26% ± 50 0.01, the moisture content was 59.84%, SD ± 0.02 and the caloric value was 401.11kcal. SD ± 00.1. the anti-nutrients determination includes; the hydrocyanide (HCN), which was 104.17mg/100g, SD ± 0.01, the phytate with 30.40mg/100g SD ± 0.01 the oxalate with 158.40mg/100g, SD ± 0.01, and the tannins with 1361.19mg/100g, SD ± 0.02. and also, the antioxidant vitamins determination which includes; the vitamin A and C. the Vitamin A determination was found to be 70.00mg/100g, SD ± 0.01, and vitamin C determination was reported as 832.72mg/100g, SD ± 0.01.
Keywords: Avocado leaves, Carbohydrate, Protein, Hydrocyanide, Phytate, Vitamins.