Chemical composition and biological evaluation of Okra (Hibiscus esculentus) seeds and their kernels

Rao, P. Udayasekhara

doi:10.1007/bf01091784

Cited by 23 publications

(3 citation statements)

References 12 publications

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“…As shown in Table ( 5), the ratio of unsaturated to saturated fatty acids was 2.17 : 1. This ratio agreed well with that reported by (Karakoltsidis & Constantinides, 1975, Savello et al, 1980, Al-Wandawi, 1983, Rao, 1985, Abdalla & Melton, 1991, Anwar et al, 2005, Jarret et al, 2011, Soares et al, 2012.…”

Section: Fatty Acid Composition Of Okra Seed Oilsupporting

confidence: 92%

“…Other elements such as Cd and Pb are found in the range of 0.11 to 1.48 mg/ 100g, respectively. These results are similar to those reported by Savello et al (1980), Al-Wandawi (1983 and Rao (1985). It has been reported by Adelakun et al (2010) and Adelakun et al (2012) that soaking of okra seeds in water reduced all investigated minerals which are time dependant.…”

Section: Mineral Contents Of Okra Seed Floursupporting

confidence: 92%

“…It has been reported that okra seeds contain different type of phenolics. These compounds appear to have anticancer and antioxidant effects in human body (Rao, 1985, Arapitsas, 2008. With regard to tocopherol content, Karakoltsidis & Constantinides (1975) mentioned that tocopherol content in okra seeds was 30.40 mg/ 100 g. On the other hand, Abdalla & Melton (1991) found that the total tocopherol content of two Egyptian okra seed varieties varied from 0.042 to 0.048%.…”

Section: Chemical Composition Of Okra Seed Flourmentioning

confidence: 99%

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Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

النبي¹,

طور²

2014

Alexandria Journal of Food Science and Technology

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Okra (Abelmochus esculentus L.) seeds were analyzed and characterized in terms of physical properties, chemical composition, mineral content and some oil characteristics. Seeds were found to be a good source of crude oil and protein being 15.20% and 24.32% on dry weight basis, respectively. The seeds possessed high content of crude fiber and could be considered as a good source of K, Na, Mg and Ca. The extracted oil was slightly high in saponification value and relatively low in iodine value, so it could be classified as a semi -dry oil. In addition, the crude oil showed low peroxide and acid values indicating its high stability against deterioration. Total lipid fractions of okra seed oil consist mainly of nine classes in which triacylglycerols being the major class. Palmitic, oleic and linoleic acids were the major fatty acids and constituted about 90.71% of the total fatty acids.

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Section: Fatty Acid Composition Of Okra Seed Oilsupporting

confidence: 92%

Section: Mineral Contents Of Okra Seed Floursupporting

confidence: 92%

Section: Chemical Composition Of Okra Seed Flourmentioning

confidence: 99%

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Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

النبي¹,

طور²

2014

Alexandria Journal of Food Science and Technology

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Nutrient composition and biological evaluation of mesta (Hibiscus sabdariffa) seeds

Rao

1996

Plant Food Hum Nutr

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Two varieties of mesta (Hibiscus sabdariffa) seeds were analysed for their proximal composition. Their protein (18.8-22.3%), fat (19.1-22.8%) and dietary fiber (39.5-42.6%) content were found to be high. The seeds were found to be a good source of minerals like phosphorus, magnesium and calcium. Their lysine and tryptophan contents were also high. Sulphur containing amino acids were limiting in this seed protein and the chemical score of mesta seed protein was 40 and 57 for AMV-2 and Bhimili-1 varieties respectively. Mesta seed oil is rich in unsaturate fatty acids (70%), of which linoleic acid constituted 44%. Weanling rats were fed with 10% mesta seed protein before and after cooking for 4 weeks. Food intake of animals receiving raw mesta seed diets was significantly lower than those receiving cooked mesta seed diets as well as the casein control diet. Protein and dry matter digestibilities of raw and cooked mesta seed diets were lower than that of casein control diet. Cooking improved the food intake, gain in body weight, dry matte and protein digestibility of mesta seed diets. PER and NPU of cooked mesta seed diets were significantly higher than the corresponding raw diets. These results indicate that cooked mesta seed protein is of relatively good quality.

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Nutrient composition and biological evaluation of defatted tomato (Lycopersicum esculentus) seed cake

Rao

1991

Plant Food Hum Nutr

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Defatted tomato seed cake was analysed for its nutrient composition and its protein quality was evaluated in 21 day old male rats. The cake is found to be rich not only in protein (40%), minerals like phosphorus, calcium and magnesium but also in crude fiber. Lysine content of the cake protein was in the range of that found in groundnut cake protein. Sulphur containing amino acids were limiting in this protein. However, the protein quality of the cake, as judged by PER and NPU, was relatively lower compared to that of groundnut cake. Its high lysine content (5.1 g%) will be of help to improve the cereal based farm animal feed quality.

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Chemical composition and biological evaluation of Okra (Hibiscus esculentus) seeds and their kernels

Cited by 23 publications

References 12 publications

Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

Nutrient composition and biological evaluation of mesta (Hibiscus sabdariffa) seeds

Nutrient composition and biological evaluation of defatted tomato (Lycopersicum esculentus) seed cake

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