کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2586547 | 1130904 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Okra seeds are reported to be limited to re-generational purpose in Nigeria while majority are discarded as unfit for this purpose. Studies were carried out to evaluate the effect of soaking and blanching on the yield, proximate composition and antioxidant activity of okra seed flour. Pre-treatment by soaking and blanching were found to increase yield which was time dependent. The range mean obtained for protein, fat, ash and fiber contents were 46.10–38.99, 28.08–25.08, 3.95–3.15 and 3.76–3.10, respectively. Slight but significant DPPH radical scavenging activity increase was observed in soaked samples at 18th-h while blanching resulted into progressive decrease.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 47, Issue 3, March 2009, Pages 657–661
Journal: Food and Chemical Toxicology - Volume 47, Issue 3, March 2009, Pages 657–661
نویسندگان
O.E. Adelakun, O.J. Oyelade, B.I.O. Ade-Omowaye, I.A. Adeyemi, M. Van de Venter, T.C. Koekemoer,