Survey and evaluation of okra pectin extracted at different maturity stages

Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Banful, B.; Oduro, Ibok; Abe-Inge, Vincent; Datsomor, Delight N.; Atongo, Juliana; Obeng, Beatrice

doi:10.1080/23311932.2020.1760476

Cited by 7 publications

(5 citation statements)

References 21 publications

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“…Furthermore, local farmers lack enough expertise on the best methods for producing varieties and maximizing output for specific technological uses [ 71 , 72 ]. Okra pods are often exploited for their pectin content for food applications (as thickeners, emulsifiers, and stabilizers), leaving the seeds as waste [ 73 ]. The leftover seeds may be processed further and incorporated into various well-known foods containing okra seed, helping drive food innovation initiatives and food loss management [ 72 ].…”

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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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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“…The vegetable crop is known for its mucilaginous properties that give the Okra soup a slimy texture, which has huge benefits as stabilizers, emulsifiers and thickeners [3]. Okra is a versatile crop known for its tender and tasty pods as well as its importance in preparing African soups and sauces.…”

Section: Introductionmentioning

confidence: 99%

Application of Machine Learning Techniques for Okra Shelf Life Prediction

Iorliam¹,

Ikyo²,

Iorliam³

et al. 2021

JDAIP

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The ability of machine learning techniques to make accurate predications is increasing. The aim of this work is to apply machine learning techniques such as Support Vector Machine, Naïve Bayes, Decision Tree, Logistic Regression, and K-Nearest Neighbour algorithms to predict the shelf life of Okra. Predicting the shelf life of Okra is important because Okra becomes harmful for human consumption if consumed after its shelf life. Okra parameters such as weight loss, firmness, Titrable Acid, Total Soluble Solids, Vitamin C/Ascorbic acid content, and PH were used as inputs into these machine learning techniques. Support Vector Machine, Naïve Bayes and Decision Tree each accurately predicted the shelf life of Okra with accuracies of 100%. However, the Logistic Regression and K-Nearest Neighbour achieved 88.89% and 88.33% accuracies, respectively. These results showed that machine learning techniques especially Support Vector Machine, Naïve Bayes and Decision Tree can be effectively applied for the prediction of Okra shelf life.

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“…Okra (Abelmoschus esculentus) is one of the most widely known and utilized species of the family Malvaceae (Naveed et al, 2009) and an economically important vegetable crop grown in tropical and sub-tropical parts of the world (András et al, 2005;Kpodo et al, 2017;Kumar et al, 2013;Nzikou et al, 2006;Ofori et al, 2020;Oyelade et al, 2003;Saifullah & Rabbani, 2009). Okra is a multipurpose crop due to the myriad uses of its fresh leaves, buds, flowers, pods, stem, and seeds (Agbenorhevi et al, 2020;Graham et al, 2017). The okra pods in the immature stage are consumed as vegetable and also used as thickening agent in soups and stews, largely due to the gelatinization effect of its carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

“…The okra pods in the immature stage are consumed as vegetable and also used as thickening agent in soups and stews, largely due to the gelatinization effect of its carbohydrates. Soups and stews prepared with okra are usually consumed with bulky staple food (Agbenorhevi et al, 2020). It contains a complex carbohydrate or mucilage which has the ability to bind to serum cholesterol and thus reduce the risk of cardiovascular diseases and type 2 diabetes (Sengkhamparn et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…These polysaccharides, when extracted with an aqueous system results in a highly viscous solution with slimy appearance. This feature is often exploited when okra is added to soups to aid swallowing of dumplings such as fufu, kokonte and banku (Agbenorhevi et al, 2020). The polysaccharides are used as egg white substitute, gelling agent in jams and jellies, fat substitute in chocolate bars and frozen dairy desserts (Romanchick-Cerpovicz et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Pasting properties of starch-okra pectin mixed system

Bawa

Agbenorhevi

Kpodo

et al. 2020

CyTA - Journal of Food

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The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch were investigated. The pasting properties of the mixed systems were determined using the Rapid Visco-Analyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10-15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting temperature for the mixed systems ranged from 51.24 o C (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation. Propiedades de pegado del sistema mixto de pectina de ocra-almidón RESUMEN Las propiedades de pegado del almidón son afectadas por la interacción de almidón-hidrocoloide en el sistema mixto. Este estudio se propuso investigar el efecto en las propiedades de pegado del almidón del extracto de pectina proveniente de tres genotipos de ocra (Agbagoma, Asontem y Sengavi), en concentraciones de 0, 5, 10 y 15%. Las propiedades de pegado de los sistemas mixtos se determinaron utilizando el Rapid Visco-Analyzer. Los resultados dan cuenta de que la pectina de ocra disminuyó la viscosidad máxima y el valor de retroceso del almidón, encontrándose que los valores más elevados corresponden a Agbagoma y Asontem. Se constató que en la mayoría de las muestras se incrementó la viscosidad final del almidón, excepto en los sistemas de pectina de 10 a 15% para Agbagoma y de 15% para Asontem. El tiempo de pico (3.84-6.84 min) aumentó con el incremento de la concentración de pectina de ocra. La temperatura de pegado de los sistemas mixtos osciló entre 51.24°C (para el 10% de Sengavi) y hasta 80.65°C (para el 15% de Agbagoma). En general, la pectina de ocra afectó las propiedades de pegado del almidón y disminuyó su retrogradación.

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Survey and evaluation of okra pectin extracted at different maturity stages

Cited by 7 publications

References 21 publications

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

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

Application of Machine Learning Techniques for Okra Shelf Life Prediction

Pasting properties of starch-okra pectin mixed system

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