ABSTRACT

This study investigated the effect of different drying times and temperatures on the toxicological effect of the Avocado pears seed powder on Wistar rat. Avocado seeds were washed, diced and oven-dried at 60 °C for 7 h (Sample A), 70 °C for 5 h (Sample B), and 80 °C for 4 h (Sample C), milled into fine powder, and stored in airtight containers. For toxicological effect, twenty (20) adult albino rats (70-85 g) were randomly assigned to four groups of five rats each. Group 1 (control) received a standard diet, while Groups 2, 3, and 4 were fed diets containing 25% avocado seed meal from seeds dried at 60 °C for 7 h (Sample A), 70 °C for 5 h (Sample B), and 80 °C for 4h (Sample C), respectively. Results showed that drying significantly reduced anti-nutritional factors, including tannins (1.63 ±0.02 to 0.93-0.55 mg/g), phytates (1.07 ±0.01 to 0.68- 0.47 mg/g), and oxalates (2.83 ± 0.02 to 2.10-1.60 mg/g). Toxicological evaluation result showed that rats fed Samples A and B maintained normal hematological parameters (RBC, Hb), liver function markers (ALT, AST, bilirubin), and renal indices (urea, creatinine), indicating no observable toxicity. In contrast, Sample C slightly impaired red blood cell indices and elevated liver enzymes and bilirubin, suggesting mild hepatic stress. Electrolyte analysis revealed minor imbalances in Sample B and C groups, while all values remained within physiological limits. These results indicate that avocado seed flour dried at 60-70 °C for 5h, is safe for dietary inclusion, reduces anti-nutrients, and supports hematological health, whereas drying at 80 °C for 4h, is recommended and safer, that is High Temperature Short Time (HTST) drying. The study provides insight into the safe processing and consumption ofavocado seeds.