PREPARATION AND QUALITY EVALUATION OF MUFFIN PREPARED FROM AVOCADO SEED AND SOYBEAN FLOUR

Abstract

The purpose of this study was to prepare and evaluate quality of muffin prepared from avocado seed and soybean flour. The study looked into the effects of various substitution amounts on the physicochemical properties and sensory aspects of muffins. Avocado seed flour and soybean flour were used to prepare the muffin batter in varying proportions to replace wheat flour (70-100). The physicochemical study comprised moisture, protein, fat, and ash content measurements, while sensory evaluation included appearance, color, taste, texture, aroma, and overall acceptability. Proximate analysis was performed on soybean flour, wheat flour, and avocado seed flour (de-pitted and homogenized). The avocado seed flour and soybean flour were incorporated at the level of 0 -10 parts and 0-20 parts with 70-100 parts wheat flour. Design Export 13 was used to make the experimental design with 16 number of samples. The results demonstrated that substituting avocado seed and soybean flour for wheat flour had a substantial impact on the nutritional composition and sensory aspects of the muffins. The moisture content, protein, fat, crude fiber, ash and carbohydrate of wheat flour were found to be 11.21%, 10.28%, 1.14%, 0.36%, 0.47% and 87.45% respectively and 14.51%, 7.74%, 0.71%, 4.93%, 2.81%, 4.18% and 68.9% respectively for avocado seed flour and 10.45%, 35.93%, 19.68%, 4.33%, 5.82% and 34.18% respectively or soybean flour. Increased substitution levels resulted in increased protein content and potassium content, as well as changes in texture and flavor. From the analysis, an effect of avocado seed, soybean and wheat flour on the specific loaf volume of muffins (2.39) incorporated with 3.88 parts avocado seed flour, 0 parts soybean flour and 96.12 parts wheat flour samples were superior in comparison to all other muffin formulations. These findings add to our understanding of the use of alternative flours in composite products and provide insights for making nutritious and appealing baked goods for people on a diet or looking for healthier options.