PROXIMATE COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF THREE AVOCADO (Persea americana) VARIETIES IN UMUAHIA, NIGERIA

Key Points

• Results indicate significant differences in proximate composition across avocado varieties, highlighting unique nutritional benefits.
• Key metrics pointed to variations in fat, protein, and carbohydrate content among the samples analyzed.
• Observational analysis measured physico-chemical properties, including moisture and ash content, in three avocado types.
• Findings underscore the importance of variety in avocado for optimizing dietary benefits, implying further investigation is necessary.