Physicochemical evaluation of okra residue obtained after pectin extraction

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dc.contributor.authorWilliams, Gifty
dc.contributor.authorDe-Souza, Leonard D.K.
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.orcid0000-0002-6077-0854
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0002-8516-7656
dc.date.accessioned2024-06-18T14:19:57Z
dc.date.available2024-06-18T14:19:57Z
dc.date.issued2023
dc.descriptionThis is an article published by Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi (2023) Physicochemical evaluation of okra residue obtained after pectin extraction, International Journal of Food Properties, 26:1, 591-599, DOI: 10.1080/10942912.2023.2173776
dc.description.abstractThis study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the FolinCiocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.
dc.description.sponsorshipKNUST
dc.identifier.citationGifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi (2023) Physicochemical evaluation of okra residue obtained after pectin extraction, International Journal of Food Properties, 26:1, 591-599, DOI: 10.1080/10942912.2023.2173776
dc.identifier.uriDOI: 10.1080/10942912.2023.2173776
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15788
dc.language.isoen
dc.publisherInternational Journal of Food Properties
dc.titlePhysicochemical evaluation of okra residue obtained after pectin extraction
dc.typeArticle
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