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• W2090739999 abstract "Okra seed was subjected to different pretreatments such as soaking, blanching, malting and roasting at varying times following standard methods reported in literature. The seeds were milled and sieved to obtain a flour fraction of less than 250 μm. Pretreated and untreated okra seed flour was analysed for functional properties and mineral contents. Pretreatments of okra seed had effects on the mineral and the functional properties of the flour. Soaking reduced all minerals investigated and are time dependent. Blanching reduced all mineral content except magnesium. Malting reduced P, K, Mg and Fe while increases in Ca, Na, Zn and Mn were observed. Roasting increased all the mineral content except phosphorus and magnesium. Functional properties showed that all pretreatments resulted in increase in water and oil absorption capacities, decrease in emulsion ability and stability and decrease in foam capacity and stability except malting which showed an increase in foam capacity and stability. Incorporation of okra seed flour into various food formulations will be beneficial to human health." @default.
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• W2090739999 date "2012-07-01" @default.
• W2090739999 modified "2023-10-18" @default.
• W2090739999 title "Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour" @default.
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• W2090739999 doi "https://doi.org/10.1016/j.foodres.2011.08.003" @default.
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