Functional properties and biological evaluation of some used okra seed products in sugar cookies fortification.

The present study was carried out to investigate the chemical composition and the functional properties of some okra seed products, which affect the technological properties and the possibility of utilization of these products in fortification or substitution. The results of proximate composition, amino acid profiles, functional properties and biological evaluation indicated that okra seed products have significant potential as an important new protein source. The most limiting amino acids in the all investigated okra seed products were isoleucine and valine. Oil emulsified by okra seed products ranged from 37.8 to 40.1%. Biological studies of tested okra seed products indicated that net protein utilization [NPU], digestibility [D], biological value [BV] and protein efficiency ratios [PERs] of these products were lower than the control [casein]. Full-fat and defatted sieved okra seed flours were used for preparation of sugar cookies. The effect of fortification on the organoleptic characteristics and chemical composition of cookies was also studied. Protein, fat, fiber and ash contents were increased in fortified cookies samples with both investigated sieved okra seed flours at all replacement levels. While, total carbohydrates decreased by increasing the level of substitution

Chemical and biological evaluation of tomato processing wastes.

Chemical and biological evaluation of tomato seeds and total tomato processing wastes was investigated. The defatted tomato seeds and total tomato processing wastes meals found to contain about 37 and 27% protein, respectively. The most predominant element was phosphorus in both investigated meals, followed by potassium and magnesium. Linoleic acid was the major fatty acid in both tested meals oil, followed by oleic acid. Valine was the first limiting amino acid, while isoleucine was the second limiting amino acid in the defatted tomato seed meal. It was also found that threonine and isoleucine were the first and second limiting amino acids in the defatted total tomato processing wastes meal, respectively. Biological studies of both investigated meals indicated low values for net protein utilization, digestibility, biological value and protein efficiency ratio when compared with the control

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