Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

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dc.contributor.authorOfori, Jemima
dc.contributor.authorTortoe, Charles
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.orcid0000-0001-6345-2686
dc.contributor.orcid0000-0002-8516-7656
dc.date.accessioned2024-02-29T10:41:03Z
dc.date.available2024-02-29T10:41:03Z
dc.date.issued2020
dc.descriptionThis is an article published in Food Science & Nutrition 2020;8:4291–4296. DOI: 10.1002/fsn3.1725
dc.description.abstractThe 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.
dc.identifier.citationFood Science & Nutr.ition 2020;8:4291–4296. DOI: 10.1002/fsn3.1725
dc.identifier.uriDOI: 10.1002/fsn3.1725
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15589
dc.language.isoen
dc.publisherFood Science & Nutrition
dc.titlePhysicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour
dc.typeArticle
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