Nutrient Composition and Functional Properties of Okra Seed Flour and Some Quality Attributes of its Soups

Turgut

et al. 2023

Foods

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry’s byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.

Section: Physicochemical Properties and Proximate Composition Of Flourssupporting

confidence: 92%

Section: Physicochemical Properties and Proximate Composition Of Flourssupporting

confidence: 88%

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

Turgut

et al. 2023

Foods

“…According to experts, okra has medicinal benefits for anticancer, antioxidant, anti-inflammatory, and antiviral functions. The high concentration of flavonoid around 18.6% in fresh and 17.95% in dried okra further supports this assertion (Omoniyi et al, 2021). The biological benefit of the alkaloid which is present in both fresh and dried okra in amounts of 10.62 % and 15.14 %, it was also described as an anesthetic, cardioprotective, and anti-inflammatory agent (Perez et al, 2013).…”

Section: Resultsmentioning

confidence: 77%

Comparative Study on Nutritional and Anti Nutritional Composition of Fresh and Dried Okra Obtained From Gusau Market Nigeria

et al. 2023

Okra or commonly known in its Latin as abelmoschus esculentus are one of the green vegetables that is most consumed around the world and is utilized as medicine. Due to post-harvest losses, inadequate storage facilities lead to customers losing fresh okra. Therefore, farmers use traditional drying preservation methods by utilizing solar heat. The research objectives is to identify and evaluate the antinutrient, mineral, and proximate compositions of fresh and dried okra obtained from Gusau Market in Nigeria. Researchers analyzed and compared the samples using standard analytical methods and statistical packages from IBM SPSS version 21. The analysis revealed that the fresh and dried okra samples had the following amounts of water, ash, protein, fiber, carbs, lipids, and total energy: 75.30-8.56%; 1.85-8.05%; 16.44-77.25%; 4.30-2.03%; 0.18-3.15%; 1.93-0.96%; and 56.11-325.76%. While concentrations of mineral elements of fresh and dried okra are 98.22-97.80; 5.45-4.45; 9.75-9.35; 78.52-69.35; 21.36-19.26; and 30.52-29.60 in mg/100g respectively. The phytochemical screening shows the presence of Tannin, Oxalate, Phytate, Saponin, Phenolic, Flavonoid and Alkaloid. For sampling of fresh and dried okra, the amounts of flavonoid and alkaloid in mg/100g are 18.6-17.95 and 10.64-15.14, respectively. There is no significance different in proximate, mineral elements and anti nutritional content between fresh and dried okra samples. Therefore, the researchers can decide that the traditional way by utilizing solar heat is still being utilised by most of farmers. The appropriate method for farmers to prevent lossing okra when post-harvest is having conducive environment for them in order to avoid possible contamination.

“…Similarly, higher Fe content (566 mg kg −1 ) was reported for dried okra pods used for popular sauce preparation in Sahelian Africa [ 100 ]. The elevation in Fe in that setting is ascribed to the inclusion of seeds [ 101 ]. Zinc is a co-factor for many enzymes and helps maintain structural integrity of proteins and reduce infections [ 102 ].…”

Section: Discussionmentioning

confidence: 99%

Okra (Abelmoschus esculentus) in a refugee context in East Africa: Kitchen gardening helps with mineral provision

et al. 2021

Kitchen gardening is considered a way to reconnect with agriculture and complement the cereal-based relief food offered to refugees in East Africa. This work aimed at profiling mineral content of okra in four refugee camps and settlements located in Ethiopia and Uganda and its contribution to adequate intake (AIs) or recommended dietary allowances (RDAs) for young children and pregnant and lactating women (PLW). The study also evaluated the applicability of portable X-ray fluorescence (PXRF) as compared with inductively coupled plasma mass spectrometry (ICP-MS) for mineral profiling of okra powder samples. The contents of minerals (mg kg−1) from the ICP-MS readings were in the following ranges: K (14,385–33,294), Ca (2610–14,090), P (3178–13,248), Mg (3896–7986), Cu (3.81–19.3), Fe (75.7–1243), Zn (33–141) and Mn (23.1–261). Regardless of geographic origin, at low-end consumption probability (17 g day−1 for young children and 68 g day−1 for PLW), okra could contribute ˂ 15% (2.7–12.9%) AI for macro-minerals (K and Ca). In addition, the contributions to RDA values for Fe and Zn, elements of known public health interest, ranged from 4.5 to 34.7% for young children. Interestingly, regression lines revealed strong agreement between ICP-MS and PXRF readings for Mn and Zn, with R2 values > 0.91. This information is useful in support of nutrition-sensitive kitchen gardening programs through scaling culturally important crops in refugee settings.