Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 47, Issue 3, Pages 657-661Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2008.12.023
Keywords
Okra seed; Soaking; Blanching; Antioxidant activity; Proximate composition
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Funding
- FOSNNA (Food Science and Nutrition Network for Africa)
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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. (C) 2008 Elsevier Ltd. All rights reserved.
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