Survey and evaluation of okra pectin extracted at different maturity stages
| Autor: | Beatrice Obeng, Vincent Abe-Inge, Delight N. Datsomor, Jacob K. Agbenorhevi, Juliana Atongo, Ben K. B. Banful, Ibok Oduro, F.M. Kpodo |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Pectin utilization Food processing and manufacture Crop 0404 agricultural biotechnology food mucilage Maturity (geology) Food security biology food and beverages Agriculture food security 04 agricultural and veterinary sciences TP368-456 biology.organism_classification 040401 food science Agricultural and Biological Sciences (miscellaneous) Horticulture Mucilage viscosity 040103 agronomy & agriculture abelmoschus esculentus 0401 agriculture forestry and fisheries Abelmoschus Food Science |
| Zdroj: | Cogent Food & Agriculture, Vol 6, Iss 1 (2020) |
| ISSN: | 2331-1932 |
| Popis: | Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in major okra-producing regions in Ghana to determine the level of okra utilization and nutritional and medicinal attributes of the crop. The okra pectin yield and intrinsic viscosity at different maturity stages were also investigated. Isolation of okra pectin from the pods at different harvest maturity was performed by aqueous extraction at pH 6.0. The intrinsic viscosity [η] of the okra pectin solutions was determined at 20°C using Ubbelohde capillary viscometer. The survey showed that okra is well known (96.9%) across the country among the various ethnic groups. The majority (94.7%) of the respondents use okra as food, whereas few utilized the crop as medicine (22.1%) and for other applications (9.6%). The respondents widely used okra in the form of soup (73.1%) and stew (68.7%) consumed popularly with banku (81.3%) and tuo zaafi (38.8%). The majority of respondents (65.2%) showed interest in the development of new products from okra. Highest pectin yield was obtained for intermediate matured fruits, followed by that of immature fruits and lowest for overgrown fruits. The intrinsic viscosity value, however, was highest for immature fruits. The study showed that okra is mainly used as food among various ethnic groups and that it is important to identify the most appropriate stage of development to harvest the okra fruit. This knowledge would enhance the potential of okra for specific use or functionality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|