Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

Abstract

In the current paper, okra of Egyptian variety (Abelmoschus esculentus L.) seeds dry were used to assess physical characteristic, chemical analysis and applying of the seed for fortifying foods. Analysis including pH value, bulk density (g/ cm 3), crude protein (%), crude fiber (%), total phenolic (mg GAE/100g) and antioxidant activity (%)were 6.43, 0.56, 23.95, 24.81, 34.29, 50.43, respectively. Moreover, considerable mineral contents. Also, the great of essential amino acids (EAA) were leucine (6.71%) followed by lysine (5.22%). The most abundant fatty acid in oil is linoleic acid (38.35 %), followed by palmitic acid (28.98 %), oleic acid (24.38 %) as well as stearic acid (4.14 %).However, the crude oil showed low peroxide values in addition to free fatty acids being (1.41 meqo 2 /Kg oil) and (1.13 as % oleic acid) indicating its high stability to deterioration. In addition, sensory evaluation presented can useful application it for the fortification of several foodstuffs based on its physical as well chemical analysis. Furthermore, the investigation was prepared to get a detailed line the various constituent of okra seeds that possibly will be beneficial for the interest of both industrial and nutritional.