Browsing by Author "Ofori, Jemima"

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    Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour
    (Food Science & Nutrition, 2020) Ofori, Jemima; Tortoe, Charles; Agbenorhevi, Jacob K.; 0000-0001-6345-2686; 0000-0002-8516-7656
    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.
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    Proximate Composition, Physicochemical and Functional Properties of Dried Okra Seed Flour
    (JUNE, 2018.) Ofori, Jemima
    Some okra genotypes have been identified in Ghana and projects are ongoing to extract pectin from the okra pods leaving the seeds wasted. There is the need to evaluate and explore alternative uses for dreid okra seeds based on the quality attributes. The physicochemical properties of dried okra seed flour of two genotypes (Agbagoma and Balabi) were evaluated. The proximate composition, functional and physicochemical properties of okra seed flour were determined to ascertain the quality attribute of the okra seed flour samples using standard procedures. On the dry basis, 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 difference (p < 0.05) between okra seed flour samples. There were found as bulk density of 0.80-0.83) g/ml. Water absorption capacity and Oil absorption capacity of 511.65-504.32% and 88.38-160.67%, 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 okra seed flour is rich in nutrients which could be used for baking and fortification as well.