Title of article
Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour
Author/Authors
Adelakun، نويسنده , , O.E. and Oyelade، نويسنده , , O.J. and Ade-Omowaye، نويسنده , , B.I.O. and Adeyemi، نويسنده , , I.A. and Van de Venter، نويسنده , , M. and Koekemoer، نويسنده , , T.C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
5
From page
657
To page
661
Abstract
Okra seeds are reported to be limited to re-generational purpose in Nigeria while majority are discarded as unfit for this purpose. Studies were carried out to evaluate the effect of soaking and blanching on the yield, proximate composition and antioxidant activity of okra seed flour. Pre-treatment by soaking and blanching were found to increase yield which was time dependent. The range mean obtained for protein, fat, ash and fiber contents were 46.10–38.99, 28.08–25.08, 3.95–3.15 and 3.76–3.10, respectively. Slight but significant DPPH radical scavenging activity increase was observed in soaked samples at 18th-h while blanching resulted into progressive decrease.
Keywords
blanching , antioxidant activity , Proximate composition , Okra seed , Soaking
Journal title
Food and Chemical Toxicology
Serial Year
2009
Journal title
Food and Chemical Toxicology
Record number
2120749
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