Avocados are widely consumed for their creamy texture and health benefits, but their seeds are often discarded.
However, students at Kiambu National Polytechnic (KINAP) have discovered a way to turn these seeds into valuable products, proving their nutritional and economic potential.
Mary Wanini, a student involved in the project, explained the process during KINAP’s Open Day exhibition.
“First, we collect, wash, and dry the avocado seeds. Drying can be done using a solar dryer, a dehydrator, or by sun-drying. Once dried, we crush the seeds into a fine powder and mix it with other flours like sorghum or millet to make porridge. This porridge is highly nutritious and suitable for all ages,” said Wanini.
Apart from porridge, the students created Romantic Tea, a blend of crushed avocado seed, citrus, and tea leaves.
“It’s called Romantic Tea because it acts as an aphrodisiac, with properties that can arouse and energise,” Wanini added.
In a surprising breakthrough, they also found a way to produce alcohol from avocado seeds.
The process involves breaking down the seed’s polysaccharides into simple sugars using the enzyme amylase, followed by fermentation, resulting in an alcoholic beverage.
The avocado seed makes up about 13 to 18 per cent of the fruit’s weight and is rich in antioxidants such as catechins and procyanidins.
According to a 2019 study published in the Journal of Food Science, these compounds help reduce inflammation, improve heart health, and may even combat cancer.
Dr. Sharon Madzima, a nutritionist and food scientist, states, “The avocado seed is a rich source of bioactive compounds that can support cardiovascular health by lowering cholesterol and improving blood circulation. Emerging research also suggests it may help regulate blood sugar, benefiting individuals managing diabetes.”
With guidance from their Food and Beverage lecturer, Obadiah Wanjohi, the students successfully developed these products and are now seeking certification from the Kenya Bureau of Standards (KEBS) to begin mass production.
By transforming avocado seeds into nutritious porridge, aromatic tea, and alcohol, they are reducing food waste while creating economic opportunities.
Their work highlights the importance of utilising natural resources effectively and promoting sustainability in food production.
As demand for natural health products continues to grow, their innovations demonstrate that even discarded materials can have significant value.
By Yvonne Wangeci
