Physicochemical evaluation of okra residue obtained after pectin extraction

References

• FAOSTAT (2020). Food and Agricultural Organization Statistics. https://www.fao.org/faostat/en/#data/QCL
   Google Scholar
• Yonas, M.; Garedew, W.; Debela, A. Multivariate Analysis among Okra (Abelmoschus Esculentus (L.) Moench) Collection in South Western Ethiopia. J. Plant Sci. 2014, 9(2), 43. DOI: 10.3923/jps.2014.43.50.
   Google Scholar
• Alba, K.; Ritzoulis, C.; Georgiadis, N.; Kontogiorgos, V. Okra Extracts as Emulsifiers for Acidic Emulsions. Food Res. Int. 2013, 54(2), 1730–1737. DOI: 10.1016/j.foodres.2013.09.051.
   Web of Science ®Google Scholar
• Ndunguru, J.; Rajabu, A. C. Effect of Okra Mosaic Virus Disease on the Above- Ground Morphological Yield Components of Okra in Tanzania. Sci. Hortic. 2004, 99(3), 225–235. DOI: 10.1016/S0304-4238(03)00108-0.
   Web of Science ®Google Scholar
• Acquistucci, R.; Francisci, R. Effect of Okra (Hibiscus Esculentus L.) Addition on the Technological Properties of a Wheat Flour. Int. J. Food Sci. Nutr. 2002, 53(5), 375–379. DOI: 10.1080/0963748021000044714.
   PubMed Web of Science ®Google Scholar
• Bryant, L. A.; Montecalvo, J.; Morey, K. S.; Loy, B. Processing, Functional, and Nutritional Properties of Okra Seed Products. J. Food Sci. 1988, 53(3), 810–816. DOI: 10.1111/j.1365-2621.1988.tb08960.x.
   Web of Science ®Google Scholar
• BeMiller, J. N.; Whistler, R. L.; Barbalow, D. G. Aloe, Chia, Flexseed, Okra, Psyllium Seed, Quince Seed, and Tamarind Gums. In Industrial Gums: Polysaccharide and Their Derivatives, 3rd ed.; Whistler, R. L., JN, B., Eds.; Academic Press: San Diago, Calif, 1993; pp 235–255.
   Google Scholar
• Ndjouenkeu, R.; Akingbala, J. O.; Oguntimein, G. B. Emulsifying Properties of Three African Food Hydrocolloids: Okra (Hibiscus Esculentus), Dika Nut (Irvingia Gabonensis), and Khan (Belschmiedia Sp.). Plant Foods Human Nutr. 1997, 51(3), 245–255. DOI: 10.1023/A:1007917608137.
   PubMed Web of Science ®Google Scholar
• Georgiadis, N.; Ritzoulis, C.; Sioura, G.; Kornezou, P.; Vasiliadou, C.; Tsioptsias, C. Contribution of Okra Extracts to the Stability and Rheology of oil-in- Water Emulsions. Food Hydrocolloids. 2011, 25(5), 991–999. DOI: 10.1016/j.foodhyd.2010.09.014.
   Web of Science ®Google Scholar
• Laurent, M. A.; Boulenguer, P. Stabilization Mechanism of Acid Dairy Drinks (ADD) Induced by Pectin. Food Hydrocolloids. 2003, 17(4), 445–454. DOI: 10.1016/S0268-005X(03)00028-6.
   Web of Science ®Google Scholar
• Kpodo, F. M.; Agbenorhevi, J. K.; Alba, K.; Bingham, R. J.; Oduro, I. N.; Morris, G. A.; Kontogiorgos, V. Pectin Isolation and Characterization from Six Okra Genotypes. Food Hydrocolliods. 2017, 72, 323–330. DOI: 10.1016/j.foodhyd.2017.06.014.
   Web of Science ®Google Scholar
• Datsomor, D. N.; Agbenorhevi, J. K.; Kpodo, F. M.; Oduro, I. N. Okra Pectin as Lecithin Substitute in Chocolate, Scientific African. 2019, 3, e00070 doi:10.1016/j.sciaf.2019.e00070.
   Google Scholar
• Wei, Q.; Zhong, X.; Haruna, M. H.; Lui, S.; Zhou, F.; Chen, M. (2022). Evaluation of Different Agricultural Waste for the Production of Polysaccharides from Oudemansiella Raphanipes and Its Antioxidant Properties.
   Google Scholar
• Sulaiman, M. A.; Yusoff, F. M.; Kamarudin, M. S.; Nurul Amin, S. M.; Kawata, Y. (2022). Fruit Waste Improved the Growth and Health of Hybrid Red Tilapia Oreochromis Sp. And Malaysain Mahseer, Tor tambroides(Bleeker,1854).
   Google Scholar
• AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) International, 18th ed.; AOAC: Washington D. C., USA, 2005.
   Google Scholar
• Aidoo, R.; Oduro, I. N.; Agbenorhevi, J. K.; Ellis, W. O.; Pepra-Ameyaw, N. B. Physicochemical and Pasting Properties of Flour and Starch from Two New Cassava Accessions. Int. J. Food Prop. 2022, 25(1), 561–569. DOI: 10.1080/10942912.2022.2052087.
   Web of Science ®Google Scholar
• Gemede, H. F.; Woldegiorgis, A. Z.; Woldegiorgis, A. Z.; Woldegiorgis, A. Z.; Rakshit, S. K. Proximate, Mineral, and Antinutrient Compositions of Indigenous Okra (Abelmoschus Esculentus) Pod Accessions: Implications for Mineral Bioavailability. Food Sci. Nutr. 2016, 4(2), 223–233. DOI: 10.1002/fsn3.282.
   PubMed Web of Science ®Google Scholar
• Egbuonu, A. C. C.; Osuji, C. A. Proximate Compositions and Antibacteria Activity of Citrus Sinensis (Sweet Orange) Peel and Seed Extracts. European Journal of Medicinal Plants. 2016, 12(3), 1–7.
   Google Scholar
• Hayma, J.;. The Storage of Tropical Agricultural Products; Agromisa Foundation: Wageningen, Netherlands, 2003; pp 84.
   Google Scholar
• Aberoumand, A. A comparative study of nutrients and mineral molar ratios of some plant foods with recommended dietary allowances. Advanced Journal of Food Science and Technology. 2010, 2(2), 104–108.
   Google Scholar
• Sanchez-Camargo, A. P.; Gutierrez, L. F.; Vargas, S. M.; Martinez-Correa, H. A.; Parada-Alfonso, F.; Narvaez-Cuenca, C. E. 2021. Valorisation of Mango Peel: Proximate Composition, Supercritical Fluid Extraction of Carotenoids and Application as an Antioxidant Additive for an Edible Oil.
   Google Scholar
• Dias, P. G. I.; Sajiwanie, J. W. A.; Rathnayaka, R. M. U. S. K. (2020). Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source. S240–S251
   Google Scholar
• Ibanga, O. I.; Okon, D. E. Minerals and anti-nutrients in Two Varieties of African Pear (Dacryodes Edulis). J Food Technol. 2009, 7(4), 106–110.
   Google Scholar
• Valvi, S. R.; Rathod, V. S. Mineral Composition of Some Wild Edible Fruits from Kolhapur District. Int J Appl Biol Pharm. 2011, 2, 112–119.
   Google Scholar
• Amankwah, N. Y. A.; Agbenorhevi, J. K.; Rockson, M. A. Physicochemical and Functional Properties of wheat-rain Tree (Samanea Saman) Pod Composite Flours. Int. J. Food Prop. 2022, 25(1), 1317–1327. DOI: 10.1080/10942912.2022.2077367.
   Web of Science ®Google Scholar
• Abe-Inge, V.; Arthur, C.; Agbenorhevi, J. K.; Kpodo, F. M. Mineral Composition, Antioxidant Properties, Phytochemical and anti-nutrient Composition of African Palmyra Palm (Borassus Aethiopum) Fruit Flour. Am. J. Food Nutr. 2018, 6(5), 143–152.
   Google Scholar
• Yellavila, S. B.; Agbenorhevi, J. K.; Asibuo, J. Y.; Sampson, G. O. Proximate Composition, Minerals content and Functional Properties of Five Lima Beans Accession. J Food Secur. 2015, 3(3), 69–74 doi:10.12691/jfs-3-3-1.
   Google Scholar
• Kohn, C. R.; Fontoura, A. M.; Kempka, A. P.; Demiate, I. M.; Kubota, E. H.; Preestes, R. C. Assessment of Different Methods for Determining the Capacity of Water Absorption of Ingredients and Additives Used in Meat Industry. Int. Food Res. J. 2015, 22, 356–36225.
   Web of Science ®Google Scholar
• Kinsella, J. E. Functional Properties of Soy Protein. J. Am. Oil Chem. Soc. 1979, 56(3), 242–258.
   Web of Science ®Google Scholar
• Ofori, J.; Tortoe, C.; Agbenorhevi, J. K. Physicochemical and Functional Properties of Dried Okra (Abelmoschus Esculentus L.) Seed Flour. Food Sci. Nutr. 2020, (2020)(8), 4291–4296. DOI: 10.1002/fsn3.1725.
   Google Scholar
• Kumar, S.; Sandhir, R.; Ojha, S. Evaluation of Antioxidant Activity and Total Phenol in Different Varieties of Lantana Camara Leaves. BMC Res. Notes. 2014, 7(1), 1–9. DOI: 10.1186/1756-0500-7-560.
   PubMedGoogle Scholar
• Petropoulos, S. A.; Fernandes, A.; Barros, L.; Ferreeira, I. C. F. R. Chemical Composition, Nutritional Value and Antioxidant Properties of Mediterranean Okra Genotypes in Relation to Harvest Stage. Food Chem. 2018, 242, 466–474. DOI: 10.1016/j.foodchem.2017.09.082.
   PubMed Web of Science ®Google Scholar
• Shen, D. D.; Li, X.; Qin, Y. L.; Li, M. T.; Han, Q. H.; Zhou, J.; Wu, D. T.; Zhao, L.; Zhang, Q.; Qin, W. Physicochemical Properties, Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Okra (Abelmoschus Esculentus) Fruit at Different Maturation Stages. J. Food Sci. Technol. 2019, 56(3), 1275–1286. DOI: 10.1007/s13197-019-03592-1.
   PubMed Web of Science ®Google Scholar
• Graham, J. O.; Agbenorhevi, J. K.; Kpodo, F. M. Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes. Am. J. Food Nutr. 2017, 5(3), 90–94. DOI: 10.12691/ajfn-5-3-2.
   Google Scholar
• Dossou, V. M.; Agbenorhevi, J. K.; Combey, S.; Afi-Koryoe, S. Ackee (Blighia Sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties. Int. J. Nutr. Food Sci. 2014, 3(6), 534–537. DOI: 10.11648/j.ijnfs.20140306.17.
   Google Scholar
• Tabiri, B.; Agbenorhevi, J. K.; Wireko-Manu, F. D.; Ompouma, E. I. Watermelon Seeds as Food: Nutrient Composition, Phytochemicals and Antioxidant Activity. Int. J. Nutr. Food Sci. 2016, 5(2), 139–144. DOI: 10.11648/j.ijnfs.20160502.18.
   Google Scholar