YIELD, PHYSICAL AND CHEMICAL COMPOSITION OF LEAF PROTEIN CONCENTRATES AND BAGASSE EXTRACTED FROM AVOCADO (PERSEA AMERICANA) LEAVES USING THREE DIFFERENT METHOD

ABSTRACT

This study was conducted to determine the yield, physical properties and chemical composition of Avocado Leaf Protein Concentrates and Bagasse extracted using three different methods. The extraction process was carried out using heat coagulation, alum precipitation and acid coagulation methods for Avocado Leaf Protein Concentrates and Bagasse, then the yield, physical properties and chemical composition were analysed. The results gathered shows that the various yield obtained from the three methods are 7.632%, 8.14% and 2.042% for heat coagulation, alum precipitation and acid precipitation method respectively. The percentage yield of LPC showed that LPC extracted using alum coagulation method was higher than that of heat precipitation and acid precipitation methods, however LPC yield from alum precipitation and acid precipitation methods showed a significant (p>0.05) difference. The Bagasse yield was (28.30%) which was significantly higher (p> 0.05) than the LPC yield produced. The chemical analysis performed on the Leaf Protein Concentrates and Bagasse. CP, EE and Ash content from LPC obtained from acid and alum precipitation were statistically the same. The CP and EE of Bagasse (43.15% and 3.62% respectively) were significantly lower than the CP and EE obtained from all three methods. For the minerals, analysis of potassium showed that the potassium content from alum precipitation (2878 mg/kg) and heat coagulation (2696mg/kg) were not significantly (p< 0.05) different.