Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Studies on the chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour were carried out. This is done to establish the nutritional composition and the antioxidative potentials of the seeds, both of which are highly implicated in health. Okra seeds were roasted at 160 °C for 10–60 mins. The roasted seeds were subjected to proximate, yield and antioxidative activity determination. Pre-treatment by roasting was found to increase the yield, but was found to be time dependent. The range means obtained for protein, fat, ash, fiber and sugar contents were 42.14–38.10, 31.04–17.22, 4.06–3.42, 3.45–3.60 and 8.82–8.65, respectively. The antioxidant activity was significantly increased by roasting, while in vitro digestibility showed that most antioxidative activities were available in the intestinal phase of gastrointestinal tracts.