Scholarlink

<p>Okra (<i>Abelmoschus esculentus</i> L.) stands out for its high nutritional value, providing significant bioactive compounds found in its mucilage, seeds, and pods. Rich in vitamins and carbohydrates, okra seeds serve as an excellent protein source, especially due to their high quality and essential amino acid profile when compared to other plant proteins. This study aims to explore the potential of incorporating okra flour and okra waste flour into cracker formulations, creating a high-nutrient snack that offers dietary fiber. Using a standard cracker recipe, variations were developed by substituting 5% and 10% of the flour content with dried fresh okra, dried boiled okra, and dried okra waste (pods and peels). Proximate analysis dry weight based showed similar moisture content (8.5–9.4%), with fresh okra exhibiting the highest protein content (20.6%) and waste okra the highest crude fiber (20.78%). Mineral analysis highlighted fresh okra’s rich calcium, iron, and magnesium content. Sensory evaluations indicated that crackers with 5% okra flour were most acceptable in taste and texture, suggesting the potential of okra to enhance the nutritional profile of snack foods while preserving sensory qualities.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Utilization of okra (Abelmoschus esculentus L.) and its byproducts for developing novel nutrient-rich food products

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月7日

查看全文
  • Eman R. M. Abbas,
  • Tahany A. A. Aly,
  • Mohamed A. Kelany,
  • Emam A. Abdel-Rahim,
  • Ammar AL-Farga,
  • Sara M. Mohamed

摘要

Okra (Abelmoschus esculentus L.) stands out for its high nutritional value, providing significant bioactive compounds found in its mucilage, seeds, and pods. Rich in vitamins and carbohydrates, okra seeds serve as an excellent protein source, especially due to their high quality and essential amino acid profile when compared to other plant proteins. This study aims to explore the potential of incorporating okra flour and okra waste flour into cracker formulations, creating a high-nutrient snack that offers dietary fiber. Using a standard cracker recipe, variations were developed by substituting 5% and 10% of the flour content with dried fresh okra, dried boiled okra, and dried okra waste (pods and peels). Proximate analysis dry weight based showed similar moisture content (8.5–9.4%), with fresh okra exhibiting the highest protein content (20.6%) and waste okra the highest crude fiber (20.78%). Mineral analysis highlighted fresh okra’s rich calcium, iron, and magnesium content. Sensory evaluations indicated that crackers with 5% okra flour were most acceptable in taste and texture, suggesting the potential of okra to enhance the nutritional profile of snack foods while preserving sensory qualities.