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

Abstract

The physicochemical and functional properties of dried okra seed flour of two genotypes <i>Agbagoma</i> and <i>Balabi</i> were evaluated. The samples <i>Agbagoma</i> and <i>Balabi</i> had 8.90%-9.00% moisture, 16.80%-17.40% protein, 47.80%-48.00% fat, 7.70%-7.80% ash, and 18.20%-18.40% carbohydrate. The mean values of functional properties revealed significant differences (<i>p</i> < .05) between okra seed flour samples studied. The samples' bulk density range was 0.80-0.83 g/ml. Water absorption capacity and oil absorption capacity ranged from 511.65% to 504.32% and 88.38 to 160.67%, respectively. The solubility was 14.10% for <i>Agbagoma</i> and 10.97% for <i>Balabi,</i> whereas swelling power was 16.37% and 14.68% for <i>Agbagoma</i> and <i>Balabi,</i> respectively. All pasting properties except peak time and pasting temperature of <i>Agbagoma</i> seed flour were higher than those of <i>Balabi</i> seed flour. The study revealed that dried okra seed flour is rich in nutrients, which could be used for baking and fortification of foods.