The Anti-nutritional Composition Of Okro Seeds Flour At Different Stages Of Maturity At Harvest Were Analyzed

The Anti-nutritional Composition Of Okro Seeds Flour At Different Stages Of Maturity At Harvest Were Analyzed

Abstract

Theanti-nutritional composition of Okro seeds flour at different stages of maturity at crop were anatomized. The Okro fruits were crop at one and two, week’s maturity after fruity. They werede-husked previous to the determination ofanti-nutritional composition. The results were statistically anatomized descriptively and correlatively at 95 confidence limit. The tannin, saponine alkaloid, flavonoid, sterol and cyanides contents of the seeds increase with maturity. The supplements were as follows(1.49- 278),(1.18-1.48),(0.95-1.25),(0.62-0.80),(0.80-0.4),(9.55-17.58)

It was also revealed that, the cyanide content was the loftiest with(9.55-17.58) while the sterol content was the least with(0.08-0.14) in composition. still, phytate, oxalate, haemoglutnin, trysin asset, reduced with the seed maturity which ranged from(0.76-0.59),(1.23-0.84)(8.75-5.83) Hu/ s and(634.25-379.59) Tu/ s independently. Theanti-nutrients examined were high. This inferred that before the progressed Okro seeds could be used in food and beast feed expression, it has to be subordinated to thosepre-processing operation that could help reduce theanti-nutritional composition position.

Chapter One

Preface.

Okra( Abelmoschus. esculentus) is one of the important vegetable with tremendous nutritive values. To meet demand for nutritionally balanced food for the world’s adding population and relieve the violent pressure, factory species used as food must be diversified( Hughes, 2001). Addition of a wide array of indigenous vegetables species in cereals, tubers and beast grounded husbandry will be pivotal to contribute to food nutritive security and income diversification for stake holders in the subsistence husbandry system that predominate in the under development and developing world.

Okra has considerable area under civilization in Africa and Asia with huge socioeconomic eventuality. In the African environment, Okra has been called as a perfect townie ’s vegetable because of its robust nature salutary filaments and distinct seed protein balanced in both lysine and tryptophane amino acids, it provides to diet( NAP, 2006).

still, Okra has been considered a minor crop and until lately no attention was paid to its enhancement in the transnational exploration program. This review presents a general overview of Okra’s nutritive and profitable eventuality with special reference to history and recent progress on its enhancement Okra is also called Okra, Ochro, lady’s cutletetc. it’s of different cultivars, which vary in time of planting to maturity, colour of leaves, brume, length, shape of fruit and other characters. Okra is traditionally grown in a region of numerous countries especially. Nigeria, Ghana, Asiaetc.( de lannoy, 2001) Okra have a great eventuality to ameliorate the nutrition and thereby health of consumers as utmost are good sources of vitamins, minerals and proteins demanded for the proper functioning and development of the mortal body.

Okra fruit can be dried whole or sliced and latterly consumed, before dealing , the dried product is generally base to a greasepaint( slemonsma and kouame 2004). Okra can be saved by turmoil canned out at 30oc.

Drying is the most common form of food preservation and extends the food shelf life. The major ideal in drying agrarian products is the reduction of the humidity content to a position which allows safe storehouse over an extended period. Also it brings about substantial reduction in weight and volume minimizing packaging storehouse and transportation.( Okras etal., 1992). The drying system is by sundry but it needed long drying time that may have adverse consequences in the product quality which may pollute the end product by dust and insects or suffer from enzyme.

lately an attention has been given to the use of Okra seeds an a source of proteins( about 20 of dry matter) and vegetable oil painting( about 14 of dry matter). Seeds contain substantially monounsaturated extravagantly acids and palmitic acid and their high Lysine position,( Adelakun et al 2008). occasionally, the seeds are roasted and used as a cover for coffee. piecemeal from its nutritional value the stem and fruit jacket used in the manufacture of paper as they contain further of the crude fibre.

At a particular stage of maturity of Okra fruits they can not be consumed because they come too stringy and delicate to slice. The fruits are discard or either stored for the coming planting season. To minimizepost-harvest food causes thus, this work was aimed at probing on the effect on maturity stage at crop on theanti-nutritional composition of Okra seeds,( Agbo et al 2008). Also the result from the work will help to promote artificial operation of the Okra seeds.