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|Title: ||Polysaccharide Yield from Okra Genotypes Using Different Drying Methods|
|Authors: ||Attah-Jnr., Gyamfi|
|Issue Date: ||16-Oct-2018|
|Abstract: ||This study was undertaken to ascertain how the genotype of okra, method of drying affect polysaccharide yield. Three okra genotypes Penkruma, Aisha, and Agbagboma Deep Green were taken through oven, solar and freeze drying methods and fresh portions maintained prior to polysaccharide extraction.
Solar dried form of the Aisha genotype gave the highest yield of 15.50% followed by Aisha freeze dry 14.80%, Penkruma solar dry 14.60%, Agbagboma freeze dry 14.30%, Aisha oven dry 13.22%, Penkruma freeze dry 12.82%, Penkruma oven dry 10.90%, Agbagboma oven dry 10.50%, and Agbagboma solar dry 7.90%. Fresh forms of Aisha, Penkruma and Agbagboma genotypes are 9.90%, 9.57% and 10.15%, respectively. For all forms of drying, Aisha genotype gave the highest yield, followed by Penkruma and then Agbagboma.
The carbohydrate content ranged between 6.5% to 53.3% whiles the Protein content of the polysaccharides obtained from the various genotypes also ranged from 7.7% to 21.3% .In terms of protein, all samples proved to be significantly different at p ≤ 0.05 whereas a significant difference existed at p ≤ 0.05 amongst the samples with the exception of Agbagoma Fresh, Agbagboma Solar, Penkruma Fresh and Penkruma Solar in terms of carbohydrate composition.
The genotypes gave antioxidant activities in the range of 69.4% and 78.8% with no significant difference amongst the test samples except for Aisha Oven and Agbagboma Fresh. Total Phenolic Content ranged from 3.78 mg GAE/g to 10.36 mg GAE/g. There was a significant difference in the phenol contents of the entire samples at p ≤ 0.05.
|Description: ||A thesis Submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2016|
|Appears in Collections:||College of Science|
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