Donnish Journal of Food Science and Technology
January 2016 Vol. 3(1), pp. 001-006
ISSN: 2984-889X
Copyright © 2017 Donnish Journals
Original Research Paper
Effect of Fermentation and Variety on Quality Attributes of Okra Seed (Abelmoschus esculentus (L) Moench) Flour
Oluyemisi Elizabeth Adelakun1,2*, Bosede Folake Olanipekun2, Oluyemisi Akingbaso2 and Bhaskar Mani Adhikar3
1Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria.
2Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.
3Department of Food Technology, National College of Food Science and Technology, Kathmandu, Nepal.
Corresponding Author's Email: olu_yemisi2000@yahoo.com
Accepted 11th December, 2016.
Abstract
The influence of fermentation on proximate composition, antioxidant capacity and functional properties of okra seeds (NCRI- 05, IFE-1, NGAE- 96-012-3, NGAE -05 and AKURE -2-2) flour were investigated. The proximate composition shows that the moisture ranged from 11.08-13.35%; protein (18.37-19.36%); fat (12.79-13.55%); ash (2.13-4.40%); fibre (5.30-6.56%) and carbohydrate content (44.4-46.96%). The physicochemical properties revealed the bulk density to be between 0.11-0.22 g/cm3; swelling capacity (1.72-2.91mL); pH (5.28-5.59) and Titratable acidity (0.24-0.48%). The functional properties shows that water absorption capacity as 1.93 to 3.50 g/cm; oil absorption capacity (1.80-2.96 g/cm); emulsion capacity 2.25-3.44%); emulsion stability (1.15-1.81); foam capacity (4.33-6.4 cm) and foam stability (2.11-4.50%). The antioxidant activity shows the range of 18.62 to 38.26 and 25.56 to 152.88 for % inhibition of DPPH and Teac value respectively. Total phenolics and flavonoids 307-419.73 µg CE/g 61.33 - 81.72 µg CE/g respectively. The fermented okra seed flour showed an improvement in nutrient composition, antioxidant and some functional properties. Selecting a high protein variety of okra seed can have a good potential of being consumed as a complete diet or incorporated in human food in developing countries where protein foods are not adequate in supply. It can also serve as a functional ingredient in a variety of food formulations. Incorporation of okra seed flour in various food formulations will be beneficial to human health due to the improved antioxidant activity.
Keywords: Proximate composition, Functional properties, Antioxidant properties.
Read: [Full Text - PDF]
Cite This Article:
Oluyemisi Elizabeth Adelakun, Bosede Folake Olanipekun, Oluyemisi Akingbaso and Bhaskar Mani Adhikar. Effect of Fermentation and Variety on Quality Attributes of Okra Seed (Abelmoschus esculentus (L) Moench) Flour. Donnish Journal of Food Science and Technology 3(1) 2017 pp. 001-006.
© 2017 - Donnish Journals | Terms | Privacy policy |
