Optimized method for processing avocado seeds to improve selected nutrients and functional values

The objective of this study was to develop an optimal processing technique capable reducing antinutrients acceptable levels, retain nutrients and functional values avocado seeds for human consumption. Different conditions probiotic fermentation, boiling soaking techniques were studied establish the seeds. antinutrients, antioxidant activity, total phenolics selected analyzed using analytical standard methods. All significantly (p < 0.05) reduced over 50% antinutrients. highest activity (IC50) 33.3 mgGAE/g 0.8 mg/mL respectively which observed at a fermentation temperature 37 °C. Soaking minerals about 30% whereas retained 100% analyzed, ascorbic acid α-tocopherol. Moreover, demonstrated best results in comparison thus, considered as method improving nutritional