Physical and chemical properties of okra seeds: their possible uses for local industries.
1995
Basco M.H.A.
Findings of the study revealed the following: 1) The seeds of okra are good sources of oil. Its considerably high-oil yield of 17.44 percent could be used in commercial level for food consumption and industrial application; 2) From the evaluation of its physical and chemical properties, the okra seed oil can be classified as an edible oil. Linoleic acid is considerably high in its composition and this acid is one of the essential fatty acids in human nutrition. It can therefore be of potential use as salad or cooking oil and in the manufacture of margarine and shortenings; 3) Since substantial amount of unsaturated fatty acids is present as shown by its iodine value and fatty acid composition, it can be classified as a semi-drying oil which has industrial potential in the manufacture of alkyd resins and surface coatings; 4) Considering its very similar saponification value with the known values of commercial oils compared, okra seed oil is a possible raw material in the manufacture of soap; 5) Since okra seed oil is shown to be an edible oil, it could possibly be used as a food grade additives, as a vehicle in pharmaceutical preparation, and as an emollient; 6) Based on the proximate analysis done, the okra residual meal is of high-nutritive value. Okra appears to have a potential high-protein, high-carbohydrate content which could be the answer to many on-going studies exploring new sources of food nutrients fitted for human consumption, as well as for animal feeds; and 7) The okra is a potentially important crop which could be of significant use not only in household uses but also as a raw material for local industries.
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Эту запись предоставил Wolters Kluwer