Anti-Nutritional Composition Of Okra Seeds Flour At Different Stages Of Maturity At Harvest
Need help with a related project topic or New topic? Send Us Your Topic
DOWNLOAD THE COMPLETE PROJECT MATERIAL
Anti-Nutritional Composition Of Okra Seeds Flour At Different Stages Of Maturity At Harvest
ABSTRACT
The anti-nutritional composition of Okra seed flour at various stages of maturity during harvest was investigated. Okra fruits were harvested one to two weeks after fruiting. They were dehusked before the antinutritional composition was determined.
The findings were statistically analysed descriptively and correlatively at a 95% confidence level. The tannin, saponine alkaloid, flavonoid, sterol, and cyanide levels of the seeds rise as they mature. The increments were as follows: (1.49-278%), (1.18-1.48%), (0.95-1.25%), (0.62-0.80)%, (0.80-0.4)%, and (9.55-17.58)%.
It was also discovered that the cyanide content was the highest (9.55-17.58%), while the sterol content was the lowest (0.08-0.14%) in composition. However, phytate, oxalate, haemoglutnin, and trysin inhibitor levels decreased with seed maturity, with values ranging from (0.76-0.59)%, (1.23-0.84)%, (8.75-5.83) Hu/s, and (634.25-379.59) Tu/s.
The antinutrient levels were high. This meant that before matured Okra seeds could be used in food and animal feed formulations, they needed to go through pre-processing operations that would assist reduce the anti-nutritional content level.
Chapter one
INTRODUCTION
Okra (Abelmoschus esculentus) is an important vegetable with high nutritional content. Plant species utilised as food must be diversified to meet demand for nutritionally balanced food for the world’s growing population while also relieving intense pressure (Hughes, 2001).
The incorporation of a diverse range of indigenous vegetable species into cereals, tubers, and livestock-based agriculture will be critical in contributing to food nutritional security and income diversification for stakeholders in the subsistence farming systems that predominate in the underdeveloped and developing worlds.
Okra is widely grown in Africa and Asia, with enormous economical potential. In the African environment, Okra has been referred to as the ideal villager’s vegetable due to its sturdy character, nutritional fibres, and specific seed protein that is balanced in both lysine and tryptophane amino acids (NAP, 2006).
However, Okra has traditionally been regarded as a minor crop, and until recently, no attention was paid to its improvement in international research programs.
This paper provides a comprehensive overview of Okra’s nutritional and economic potential, with a focus on previous and recent advancements in its enhancement.
Okra is also known as Okra, Ochro, and lady’s finger. It comes in a variety of cultivars, each with its own planting time, leaf colour, steam, length, fruit form, and other characteristics. Okra has traditionally been farmed in a number of nations.
Nigeria, Ghana, Asia, etc. (de Lannoy, 2001). Okra has a high potential to improve consumer nutrition and hence health because it contains vitamins, minerals, and proteins required for the appropriate functioning and development of the human body.
Okra fruit can be dried whole or sliced and then consumed; before selling, the dried product is typically pulverised to a powder (Slemonsma and Kouame 2004). Okra can be kept by fermenting and canning it at 30oC.
Drying is the most popular method of food preservation and extends its shelf life. The primary goal of drying agricultural products is to reduce the moisture content to a level that permits for long-term storage without spoilage.
It also reduces weight and volume significantly, reducing packaging storage and transportation requirements. (Okras et al., 1992). The drying process is sundry, but it requires a considerable drying period, which may have a negative impact on product quality by contaminating the end product with dust and insects or causing enzyme damage.
Need help with a related project topic or New topic? Send Us Your Topic