M.  Van De Venter, B.I.O.  Ade-Omowaye, I.A.  Adeyemi, O.E.  Adelakun, 
    Functional Properties and Mineral Contents of a Nigerian Okra Seed (<I>Abelmoschus esculentus </I>Moench) Flour as Influenced by Pretreatments,
    Journal of Food Technology,
    Volume 8,Issue 2,
    2010,
    Pages 39-45,
    ISSN 1684-8462,
    jftech.2010.39.45,
    (https://makhillpublications.co/view-article.php?doi=jftech.2010.39.45)
    Abstract: Studies on the mineral compositions and the functional properties of Nigerian okra seed (<I>Abelmoschus esculentus </I>Moench) flour were carried out. This was investigated in order to widen the scope of utilization of the seeds. The varying pretreatments given to okra seeds were soaking, blanching, malting and roasting following standard methods reported in literature. Pretreatments of okra seed had effect on the mineral and the functional properties of the flour. Soaking reduced all mineral investigated and are time dependent. Blanching reduced all mineral content except Magnesium. Malting reduced P, K, Mg and Fe, while increase in Ca, Na, Zn and Mn were observed. Roasting increased all the mineral content except Phosphorus and Magnesium. Functional properties showed that all pretreatments resulted into increase in water and oil absorption capacities, decrease in emulsion ability and stability and decrease in foam capacity and stability except malting, which shows an increase in foam capacity and stability.
    Keywords: soaking;blanching;germination;roasting;Okra seeds;functional properties;mineral contents