Impact of okra (Abelmoschus esculentus) seed flour on nutrients, functional properties and zinc bioavailability of plantain flour.
Source
Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Nigeria. foluadetuyi@yahoo.co.ukAbstract
INTRODUCTION:
In Nigeria, nursing mothers are advised to give their infants plantain flour paste 'amala ogede' with 'ewedu' Corchorus olitorius soup during the process of weaning. Over-matured okra is typically discarded resulting in substantial post-harvest waste; the seed could be processed into okra seed flour for the fortification of plantain flour. The aim of this study is to evaluate the effect of the addition of okra seed flour on the nutrients, functional properties, minerals and zinc bioavailability of plantain flour.
METHODS:
Okra seed flour was used to fortify plantain flour in the ratio 90:10, 80:20 and 70:30.
RESULTS:
The addition of okra seed flour to the plantain flour resulted in a significant increase in the protein, fat, fibre and ash content of the fortified plantain flour, while that of moisture and carbohydrate decreased. The mineral levels of Zn, K and Fe increased significantly while the calcium content decreased. The calculated phytate--zinc molar ratio and [Ca][Phytate]/[Zn] molar ratio of the fortified plantain flour were below the critical levels.
CONCLUSION:
The study showed that fortifying plantain flour with okra seed flour resulted in an increase in several nutrients, rendering the zinc more bioavailable. This fortified food has potential as a complimentary food in Nigeria.
