Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Food and Chemical Toxicology

Volumn 47, Issue 6, 2009, Pages 1123-1126

  Adelakun, O E ^a   Oyelade, O J ^a   Ade Omowaye, B I O ^a   Adeyemi, I A ^a   Van de Venter, M ^b  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b NELSON MANDELA METROPOLITAN UNIVERSITY   (South Africa)

Author keywords

Antioxidant activity; In vitro digestion; Okra seed; Roasting

Indexed keywords

FAT; PROTEIN; SUGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; CHEMICAL COMPOSITION; DIGESTION; FAT CONTENT; FIBER; FLOUR; GASTROINTESTINAL TRACT; HEAT TREATMENT; HIGH TEMPERATURE; IN VITRO STUDY; NIGERIA; NUTRIENT; OKRA; PLANT SEED; PROTEIN CONTENT;

ABELMOSCHUS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; COOKERY; FLOUR; HYDROLYSIS; INDICATORS AND REAGENTS; NIGERIA; PICRATES; SEEDS; TEMPERATURE;

ABELMOSCHUS; ABELMOSCHUS ESCULENTUS;

EID: 67349241254     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.01.036     Document Type: Article

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