1Food Science and Nutrition Department, Taif University, Taif City, Al-Huwayah, 888, KSA
2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China
3Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, 12618, Egypt
4Health Science Department, Health and Rehabilitation Science Faculty, Princess Nourah Bint Abdulrahman University, P.O.B. 84428, Riyadh, 11671, KSA
Journal of Food and Nutrition Research.
2019,
Vol. 7 No. 2, 155-161
DOI: 10.12691/jfnr-7-2-8
Copyright © 2019 Science and Education PublishingCite this paper: Rokayya Sami, Garsa Alshehry, Ying Ma, Amro Abdelazez, Nada Benajiba. Evaluation of Some Specific Components Existences in Okra (
Abelmoschus Esculentus L. (Moench)) Cultivated from Different Areas.
Journal of Food and Nutrition Research. 2019; 7(2):155-161. doi: 10.12691/jfnr-7-2-8.
Correspondence to: Rokayya Sami, Food Science and Nutrition Department, Taif University, Taif City, Al-Huwayah, 888, KSA. Email:
rokayya@yahoo.comAbstract
Studies on the chemical composition of okra pods (Abelmoschus esculentus Moench) were carried out. Mean concentrations of moisture contents were about 84.67 - 87.65%, crude protein 2.367 - 3.41 %, fat 4.343 - 4.523% ash 10.314 - 12.197%, carbohydrate 67.857 - 82.261 % and fiber 6.781 - 8.314 % were reported. Sugars (fructose, glucose and sucrose) were determined by high performance liquid chromatography (HPLC). Water-soluble polysaccharide values were ranged from 11.22 to 17.35 g/100g. After ashing, the mineral constituents (Ca, Mg, Cu, Zn, Fe, pb, As, Se, Cr, Cd, and Mn) were separately analyzed (using Atomic Absorption Spectrometer) and recorded which met the recommended dietary allowance.
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