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|Title: ||Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour|
|Authors: ||Ofori, Jemima|
Agbenorhevi, Jacob K.
|Keywords: ||Abelmoschus esculentus|
|Issue Date: ||Jun-2020|
|Citation: ||Ofori J, Tortoe C, Agbenorhevi JK. Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour. Food Sci Nutr. 2020;00:1–6. https://doi.org/10.1002/fsn3.1725|
|Abstract: ||The physicochemical and functional properties of dried okra seed flour of two genotypes
Agbagoma and Balabi were evaluated. The samples Agbagoma and Balabi had
8.90%–9.00% moisture, 16.80%–17.40% protein, 47.80%–48.00% fat, 7.70%–7.80%
ash, and 18.20%–18.40% carbohydrate. The mean values of functional properties
revealed significant differences (p < .05) between okra seed flour samples studied.
The samples’ bulk density range was 0.80–0.83 g/ml. Water absorption capacity and
oil absorption capacity ranged from 511.65% to 504.32% and 88.38 to 160.67%, respectively.
The solubility was 14.10% for Agbagoma and 10.97% for Balabi, whereas
swelling power was 16.37% and 14.68% for Agbagoma and Balabi, respectively. All
pasting properties except peak time and pasting temperature of Agbagoma seed flour
were higher than those of Balabi seed flour. The study revealed that dried okra seed
flour is rich in nutrients, which could be used for baking and fortification of foods.|
|Description: ||An article published by Wiley and also available at https://doi.org/10.1002/fsn3.1725|
|Appears in Collections:||College of Science|
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