Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

► We investigated the effect of pretreatments on some attributes of okra seed flour. ► Reduction of all minerals investigated was observed with soaking. ► Roasting increased all mineral content investigated except phosphorus and magnesium. ► Functional properties of the flour was generally improved with all pretreatment. ► The pretreated okra seed flour will be beneficial to health in food fortification.