Browsing by Author "Igwe, O.E."

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    Evaluation of the Nutritional Quality and Phytochemical Properties of Okra (Abelmoschus esculentus, L.) Seed Flour
    (Department of Chemistry, Nasarawa State University, Keffi, 2021-03-14) Audu, Saratu Stephen; Igwe, O.E.; Okanya, A.J.
    n this research, Okra (Abelmoschus esculentus, L.) seed flour was analyzed for amino acids, and its phytochemical properties using standard analytical techniques for effective utilization of this crop in various food applications. Okra seed contained useful quantities of total essential amino acids (TEAA) of 47.32 % and Predicted-Protein Efficiency Ratio (P-PER) of 2.8. Okra seed also contained phytochemicals such as flavonoids (20.86 mg/lOOg), alkaloids (5.69 mg/lOOg), saponins (16.4 mg/lOOg), tannins (332.78 mg/lOOg), oxalate (0.43%) and phenolic compounds (27.05 mg/lOOg). These phytochemicals have health benefits and have been associated with lowering the incidences of diet related diseases. Phytochemicals have also been proven useful in attenuating infectious conditions. . The results showed that leucine was the most concentrated essential amino acid (7.87 mg/g). Generally, okra seed flour would be a good source of strengthening the immune system and also a source of essential amino acids in food formulation.