title: Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour.
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.
authors.affiliation: Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, P.M.B, Nigeria. Olu_yemisi2000@yahoo.com
authors.forename: O E
authors.initials: OE
authors.lastname: Adelakun
authors.forename: O J
authors.initials: OJ
authors.lastname: Oyelade
authors.forename: B I O
authors.initials: BI
authors.lastname: Ade-Omowaye
authors.forename: I A
authors.initials: IA
authors.lastname: Adeyemi
authors.forename: M
authors.initials: M
authors.lastname: Van de Venter
authors.forename: T C
authors.initials: TC
authors.lastname: Koekemoer
mesh_terms: D028483:Abelmoschus / Q000196:embryology*; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D005433:Flour / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
chemical_list: D000975:Antioxidants