Okra Science and Applications in Food Processing

The Okra seed contains a good quality and quantity of protein (24%); the oil (20%) is rich in essential fatty acids. These as well as the slimmy gum (can loose slimness after treatment specially for enhancement of wheat flour quality-beneficial to bakers), which is rich in health friendly fiber (are poorly utilized) could be extracted and applied in development of foods and therapeutics. Data and technical know how for these are largely provided in this book which is based on researches "Suitability of Okra seed protein-rich extract for the formulation of ready to use therapeutic Foods"(Nig. Fd. Journal), "Impact of voltages on the Emulsification capabilities of Okra seed protein-rich extract" (African journal of food sc.) and "Impact of Okra Gum Encapsulation on some Physicochemical Attributes of yam flour" (European journal of Food Science and Tech.) that are also included in this book. The amino acid, blood toxins, physicochemical and infra red analytical procedures described, will make the book beneficial to scholars of biological sciences.

Autorentext

Uhiara N. S. (PHD) - Chief Lecturer and ex-Head at Department of Food Science and Technology FPTB Bauchi Nigeria (MNIFST).