Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-08-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.1725 |
| _version_ | 1797661213633544192 |
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| author | Jemima Ofori Charles Tortoe Jacob K. Agbenorhevi |
| author_facet | Jemima Ofori Charles Tortoe Jacob K. Agbenorhevi |
| author_sort | Jemima Ofori |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T18:42:06Z |
| format | Article |
| id | doaj.art-cb91276378f94125aa6be259c90c4ea6 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T18:42:06Z |
| publishDate | 2020-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-cb91276378f94125aa6be259c90c4ea62023-10-12T12:06:11ZengWileyFood Science & Nutrition2048-71772020-08-01884291429610.1002/fsn3.1725Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flourJemima Ofori0Charles Tortoe1Jacob K. Agbenorhevi2Food Research Technology Division Council for Scientific and Industrial Research ‐ Food Research Institute Accra GhanaFood Research Technology Division Council for Scientific and Industrial Research ‐ Food Research Institute Accra GhanaDepartment of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi GhanaAbstract 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.https://doi.org/10.1002/fsn3.1725Abelmoschus esculentusflourfunctional propertiespasting propertiesproximate composition |
| spellingShingle | Jemima Ofori Charles Tortoe Jacob K. Agbenorhevi Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour Food Science & Nutrition Abelmoschus esculentus flour functional properties pasting properties proximate composition |
| title | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour |
| title_full | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour |
| title_fullStr | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour |
| title_full_unstemmed | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour |
| title_short | Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour |
| title_sort | physicochemical and functional properties of dried okra abelmoschus esculentus l seed flour |
| topic | Abelmoschus esculentus flour functional properties pasting properties proximate composition |
| url | https://doi.org/10.1002/fsn3.1725 |
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