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- W202224423 abstract "Okra (Abelmoschus esculentus) fruit flour and the oil were analyzed with respect to proximate, physico chemical properties and fatty acid composition. The results showed that okra fruit contained crude protein (23.36%) and carbohydrate (42.68%). Palmitic acid (CI6:0) was the most concentrated fatty acid with the value of 32.14% followed by linoleic (CI8:2) (30.94%) while oleic acid (CI8.1) took the third position with the value of 29.13%. The results of physico chemical properties were: iodine value (112.16mgI2/100g), saponification value (182.20mgKOH/g), peroxide value (7.31mg Equv.O2/Kg), cloud point (10oC), pour point (4oC), flash point (242°C) and kinematic viscosity (52.13Cst). These values obtained indicate that okra fruit is a potential source of protein and nutritionally good for consumption." @default.
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- W202224423 date "2015-01-01" @default.
- W202224423 modified "2023-09-23" @default.
- W202224423 title "The Comparative Assessment of Nutritive Values of Dry Nigerian Okra ( Abelmoschus esculentus ) Fruit and Oil" @default.
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