Evaluation and utiluzation of okra seeds

Chemical composition of okra seeds and its defatted flour was investigated. The whole seeds and defatted flour contained 23.56, 60.06% protein; 21.29, 4.45% oil; 16.66, 5.44% crude fiber; 4.46, 8.19% ash and 24.26, 21.86% carbohydrates, respectively. Some functional properties of defatted okra seed flour were studied. The amino acids composition of defatted flour indicated its high lysine level, therefore it may be used as a supplement to cereal products. Addition of defatted okra seed flour to wheat flour until 10% of weight improved the protein, ash and crude fiber contents as well as amino acid composition without any dislike effect on organoleptic properties when used in biscuits