Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)

This study was conducted to determine the physical and chemical composition of goat milk produced by eight local farms located in the central region of Malaysia. Farms 1 to 4 (F1-SC, F2-SP, F3-SP, F4-SBC) reared Saanen-type goats while farms 5 to 8 (F5-JK, F6-JPEC, F7-JTC, F8-JC), Jamnapari-type goats. The common feedstuffs used in all farms comprised of fresh or silage from Napier grass, feed pellets, and brans while two farms, F5-JK and F6-JPEC supplemented the feeds with soybean-based product. The total solid content, dry matter, and proximate composition of goat milk and feedstuffs from the different farms were determined and the results analysed using principal component analysis. Total solid content of goat milk from the Jamnapari crossbreed had the highest solid content ranging from 11.81% to 17.54% compared to milk from farms with Saanen and Saanen crossbreed (10.95% to 14.63%). Jamnapari-type goats from F5-JK, F6-JPEC, and F8-JC had significantly higher (p < 0.05) milk fat and protein contents (7.36%, 7.14%, and 6.59% fat; 5.08%, 6.19%, and 4.23% protein, respectively) than milk from other farms but, milk produced by Saanen-type goats from F4-SBC contained similar protein content (4.34%) to that from F8-JC. Total ash and carbohydrate contents in milk ranged between 0.67% to 0.86% and 3.26% to 4.71%, respectively, regardless of goat breed. Feeding soybean-based products appear to have a positive influence on milk fat and protein content in Jamnaparitype goats.

show abstract

“…Principal component analysis was used to determine the correlation between the nutrients in milk ( dos Santos et al . 2013 ).…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia

Jaafar

Hashim

Hassan

et al. 2018

TLSR

View full text Add to dashboard Cite

show abstract

“…Okra is valued for its https://en.wikipedia.org/wiki/Pod_vegetable, which have long been used as a healthy vegetable and an important source of dietary medicines. The high values in antioxidant, hypoglycemic, antineoplastic, and hypolipidemic are ascribed to its contents of carbohydrates, fiber, minerals, flavonoids, and vitamin C (Messing et al, ; Santos et al, ; Wang et al, ). In recent years, it was widely cultivated in Hebei, Shandong, Zhejiang, Fujian, Guangdong, and Hainan of China (Shan, Zhou, & Zhang, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

show abstract

“…It is rich in human essential nutrients such as polysaccharides, protein, minerals, and vitamins. [1] It was reported that okra in Brazil contains 22.14% protein, 14.01% lipids, and high contents of unsaturated lipids, especially oleic acids and linoleic acids. [2] Besides, okra has high contents of polyphenols such as quercetin derivatives and catechins, which possess great antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Molecular characteristics and rheological properties of water-extractable polysaccharides derived from okra (Abelmoschus esculentus L.)

Guo

2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.)

Cited by 37 publications

References 20 publications

A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia

A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms in Malaysia

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Molecular characteristics and rheological properties of water-extractable polysaccharides derived from okra (Abelmoschus esculentus L.)

Contact Info

Product

Resources

About