Physicochemical and functional properties of dried okra (<i>Abelmoschus esculentus L.</i>) seed flour

Ofori, Julius Kwasi; Tortoe, Charles; Agbenorhevi, Jacob K.

doi:10.1002/fsn3.1725

Cited by 25 publications

(20 citation statements)

References 33 publications

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“…Interaction of nonpolar side chains present in the flour with oil through hydrocarbon side chains affect their OAC (Adebowale and Lawal, 2004). Flour particle size, starch content, and occurrence of nonpolar amino acids are other factors that affect the OAC of flour (Chau et al, 1997;Ofori et al, 2020). Also, the protein type and content contribute to oil-retaining properties of the foods (Ravi and Sushelamma, 2005).…”

Section: Oil Absorption Capacitymentioning

confidence: 99%

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

et al. 2021

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There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional food grains, an investigation was conducted to determine the physicochemical, functional, pasting, and thermal properties of Horse Chestnut (HCN) flour and its compatibility for the development of gluten-free pasta. HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting temperature. Transition temperatures (onset, peak, and conclusion) and enthalpy change (ΔH) were 60.12°C, 69.90°C, 81.53°C, and 10.56 J/g, respectively. Pasta prepared from HCN flour using guar gum (0, 0.5, and 1%) was analyzed for color, cooking qualities, and textural and sensory analysis. The present results showed that HCN flour possesses good nutritional quality and has properties comparable to conventional wheat flour. Therefore, HCN-flour-based pasta can act as a nutritious alternative to conventional gluten-free pasta and add variety to the diet of people suffering from celiac disease.

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Section: Oil Absorption Capacitymentioning

confidence: 99%

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

et al. 2021

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“…Edible flour made from okra seeds could be a great substitute or replacement to wheat because it can offer sufficient protein, as wheat flour does, and it contains high dietary fibre [ 76 ]. Ofori et al [ 76 ] developed seed flours from two variants of okra seeds, which retain high protein (16.8–17.4%) and fat (47.8–48.0%) contents.…”

Section: Seeds From Fibre Crops That Are Potential Sources Of Polyphe...mentioning

confidence: 99%

Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application

et al. 2022

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Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applications. They are also a promising reservoir of bioactive compounds, where various phytochemicals, such as polyphenolic compounds, capable of maintaining and improving well-being, are present in abundant quantities. Plants from Malvaceae and Cannabaceae families are known for their fibre-rich stems that benefit humankind by serving numerous purposes. For many centuries they have been exploited extensively for various commercial and industrial uses. Their seeds, which are often regarded as a by-product of fibre processing, have been scientifically discovered to have an essential role in combating hypercholesterolemia, diabetes, cancer, and oxidative stress. Maximizing the use of these agricultural wastes can be a promising approach to creating a more sustainable world, in accordance with the concept of Sustainable Development Goals (SDGs).

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“…The protein content of okra is relatively high when compared to other vegetables, concentrating particularly in its seeds [ 28 ]. According to Ofori, Tortoe, and Agbenorhevi [ 29 ], depending on the okra variety, the protein content of the seed meal can vary between 16.80 and 17.40%. Some authors have reported values above 40% [ 16 , 30 ], which configures okra as an important source of protein.…”

Section: Composition Cost and Main Uses Of Okramentioning

confidence: 99%

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

Dantas

Buriti

Florentino

2021

Plants

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Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

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Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

Cited by 25 publications

References 33 publications

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

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