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

ABSTRACT

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