Comparative study on composition and quality of mature and full-mature Okra seeds and their oils

Kernel and seeds per pod percentages of mature and full-mature okra seeds had higher percentages of protein, fat, fibre and ash; but lower content of total carbohydrate than the whole ground and sieved mature okra seeds. Mature and full-mature seed hulls showed higher values of fibre and carbohydrate than the all investigated samples. Sieved mature and full-mature okra seeds showed more phosphorus, iron, zinc and copper, but less calcium and manganese than both whole ground okra seeds Mature okra seed oil showed more unsaturated and less saturated fatty acids than full-mature okra seed oil. Unsaturated/saturated fatty acid ratio was found to be 1.67 and 1.54 in the mature and full-mature okra seed oils, respectively. Pigments, absorption spectra, colour index as well as refining and bleaching of both investigated oils showed some differences between them. Spectrophotometric analysis of oils showed that they contained a number of carotenoid pigments and chlorophyllic pigment

Studies on Spaghetti fortified with quail eggs

Fresh quail eggs [whole, yolk or white] at 4, 8, 12, 16 and 20% levels were used for fortification of spaghetti made from 70% semolina flour and 30% soft wheat flour. The effect of fortification on the chemical composition, fatty acid contents, color, cooking quality and taste panel of spaghetti was studied