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<p>There is considerable variation in the nutritional composition among different avocado varieties cultivated across various regions. This research examined the nutritional profile of local avocados grown in Mbozi district to evaluate their value and export potential. Fruits representing different morphotypes from 50 local avocado trees were sampled for analysis. Results indicated that 100&#xa0;g of pulp contains (in grams): moisture (71.51 ± 7.4), ash (1.02 ± 0.33), crude fibre (5.42 ± 1.86), protein (1.36 ± 0.45), total oil (20.02 ± 6.01), carbohydrates (6.09 ± 1.86), and phosphorus (0.019 ± 0.01). The fruits also exhibited high levels of total phenolics (256.3 ± 170&#xa0;mg GAE/100&#xa0;g Dry weight) and flavonoids (29.9 ± 13.5&#xa0;mg/100&#xa0;g Dry weight), along with strong antioxidant activity (62.8% DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, IC50 = 0.81&#xa0;mg/mL). Compared to USDA (United States Department of Agriculture) standards, these local avocados have higher oil content and lower carbohydrate levels, indicating their suitability for the food and cosmetic sectors, as well as for regulating body weight and blood sugar. Additionally, one-way Analysis of Variance showed significant differences in protein, moisture, and flavonoid contents among avocados with different fruit shapes (morphotypes), suggesting avenues for further research on this phenotypic association.</p>

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Nutritional composition of local avocado fruits from Mbozi district, Tanzania

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月8日

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  • Daniel A. Mwaikambo,
  • Agnes M. S. Nyomora,
  • Emmanuel M. Sangu

摘要

There is considerable variation in the nutritional composition among different avocado varieties cultivated across various regions. This research examined the nutritional profile of local avocados grown in Mbozi district to evaluate their value and export potential. Fruits representing different morphotypes from 50 local avocado trees were sampled for analysis. Results indicated that 100 g of pulp contains (in grams): moisture (71.51 ± 7.4), ash (1.02 ± 0.33), crude fibre (5.42 ± 1.86), protein (1.36 ± 0.45), total oil (20.02 ± 6.01), carbohydrates (6.09 ± 1.86), and phosphorus (0.019 ± 0.01). The fruits also exhibited high levels of total phenolics (256.3 ± 170 mg GAE/100 g Dry weight) and flavonoids (29.9 ± 13.5 mg/100 g Dry weight), along with strong antioxidant activity (62.8% DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, IC50 = 0.81 mg/mL). Compared to USDA (United States Department of Agriculture) standards, these local avocados have higher oil content and lower carbohydrate levels, indicating their suitability for the food and cosmetic sectors, as well as for regulating body weight and blood sugar. Additionally, one-way Analysis of Variance showed significant differences in protein, moisture, and flavonoid contents among avocados with different fruit shapes (morphotypes), suggesting avenues for further research on this phenotypic association.