Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1410
Title: Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour
Authors: Ofori, J.
Tortoe, C.
Agbenorhevi, J. K.
Keywords: Abelmoschus esculentus;Flour;Functional properties;Pasting properties;Proximate composition
Issue Date: 2020
Publisher: John Wiley & Sons, Inc
Citation: Food Science & Nutrition, 8, 4291-4296
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
URI: https://csirspace.foodresearchgh.site/handle/123456789/1410
ISSN: 2048-7177
Journal Name: Food Science & Nutrition
Appears in Collections:Food Research Institute

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