The Comparative Assessment of Nutritive Values of Dry Nigerian Okra (Abelmoschus esculentus) Fruit and Oil

摘要

Okra (Abelmoschus esculentus ) fruit flour and the oil were analyzed with respect to proximate, physico chemical properties and fatty acid composition. The results showed that okra fruit contained crude protein (23.36%) and carbohydrate (42.68%). Palmitic acid (C_(I6:0)) was the most concentrated fatty acid with the value of 32.14% followed by linoleic (C_(I8:2)) (30.94%) while oleic acid (C_(I8.1)) took the third position with the value of 29.13%. The results of physico chemical properties were: iodine value (112.16mgI_(2)/100g), saponification value (182.20mgKOH/g), peroxide value (7.31mg Equv.O_(2)/Kg), cloud point (10~(o)C), pour point (4~(o)C), flash point (242°C) and kinematic viscosity (52.13Cst). These values obtained indicate that okra fruit is a potential source of protein and nutritionally good for consumption.