| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398550 | Food Research International | 2012 | 5 Pages |
Abstract
⺠We investigated the effect of pretreatments on some attributes of okra seed flour. ⺠Reduction of all minerals investigated was observed with soaking. ⺠Roasting increased all mineral content investigated except phosphorus and magnesium. ⺠Functional properties of the flour was generally improved with all pretreatment. ⺠The pretreated okra seed flour will be beneficial to health in food fortification.
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Authors
O.E. Adelakun, B.I.O. Ade-Omowaye, I.A. Adeyemi, M. Van de Venter,