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

Food Science and Nutrition (2020) 8(8) 4291-4296
DOI: 10.1002/fsn3.1725
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Abstract

The physicochemical and functional properties of dried okra seed flour of two genotypes Agbagoma and Balabi were evaluated. The samples Agbagoma and Balabi 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 (p

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Ofori, J., Tortoe, C., & Agbenorhevi, J. K. (2020). Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour. Food Science and Nutrition, 8(8), 4291–4296. https://doi.org/10.1002/fsn3.1725

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