Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera

The development of sustainable food ingredients from unconventional food plant materials, like avocado seeds, can play an essential role in the human diet because of their potential nutritional, antioxidant capacity, and health properties. So far, no research study has been conducted on the quality attributes of traditional fermented food like injera that incorporates avocado seeds as raw ingredients. This study aimed to evaluate the effect of avocado seed flour supplemented at 5%, 10%, 15%, and 20% to teff flour on the quality attributes of supplemented injera using 100% teff injera as a control. The result showed significant differences (p < 0.05) in the quality attributes like nutritional contents, bioactive compounds, and sensory properties of supplemented injera with varying proportions of avocado seed flour used as compared with the control injera. The protein, fat, and fiber contents for supplemented injera increased from 9.42% to 13.91%, 0.96% to 5.37, and 2.3% to 5.88%, respectively with avocado seed flour substitution increased from 0 to 20%. High total phenolics and flavonoids content (265.76 mg GAE/100 g and 72.37 mg QE/100 g) respectively, and maximum antioxidant capacity was observed in the composite injera processed by supplementing 20% avocado seed flour. The starch digestibility decreased with an increase in the avocado seed substitution. The best overall acceptability of the injera sample by consumers was achieved for 10% avocado seed flour substitution. These findings provide new insights regarding the chemical composition and potential applications of avocado seed flour as a supplement to teff injera.