Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour

被引：25

作者：

Adelakun, O. E. ^{[1
]}

Oyelade, O. J. ^{[1
]}

Ade-Omowaye, B. I. O. ^{[1
]}

Adeyemi, I. A. ^{[1
]}

Van de Venter, M. ^{[2
]}

Koekemoer, T. C. ^{[2
]}

机构：

[1] Ladoke Akintola Univ Technol, Dept Food Sci & Engn, Ogbomosho, Oyo State, Nigeria

[2] Nelson Mandela Metropolitan Univ, Dept Biochem & Microbiol, Port Elizabeth, South Africa

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2009年 / 47卷 / 03期

关键词：

Okra seed; Soaking; Blanching; Antioxidant activity; Proximate composition; PHENOLIC CONTENT; PROTEIN; FERMENTATION; QUALITY;

D O I：

10.1016/j.fct.2008.12.023

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Okra seeds are reported to be limited to re-generational purpose in Nigeria while majority are discarded as unfit for this purpose. Studies were carried out to evaluate the effect of soaking and blanching on the yield, proximate composition and antioxidant activity of okra seed flour. Pre-treatment by soaking and blanching were found to increase yield which was time dependent. The range mean obtained for protein, fat, ash and fiber contents were 46.10-38.99, 28.08-25.08, 3.95-3.15 and 3,76-3.10, respectively. Slight but significant DPPH radical scavenging activity increase was observed in soaked samples at 18th-h while blanching resulted into progressive decrease. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：657 / 661

页数：5

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