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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12784

Title: Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour
Authors: Ofori, Jemima
Tortoe, Charles
Agbenorhevi, Jacob K.
Keywords: Abelmoschus esculentus
functional properties
pasting properties
Issue Date: Jun-2020
Publisher: wiley
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
URI: http://hdl.handle.net/123456789/12784
Appears in Collections:College of Science

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