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VOL. 10, ISSUE 6 (2025)
Influence of water activity on functional properties of Okra (Abelmoschus esculentus) seed flour
Authors
Abu J D, Ariahu C C, Abu J O
Abstract
The influence of water activity on functional
properties of okra (Abelmoschus esculentus L) seed flour was
investigated at 30oC ± 2oC and eight water
activities ranging from 0.11 – 0.84 using standard gravimetric method. The
equilibrium moisture content (EMC), oil absorption capacity and foam capacity
of the flour increased while water absorption, emulsion activity, emulsion
stability, and foam stability decreased with water activity (aw).
Wettability of the flour showed the peak value at 0.30 – 0.50aw. Oil absorption
capacity, foam capacity, and EMC varied from 68.0 – 86.0g/100g, 1.0 – 3.0%, and
6.0 – 21.0g/100g respectively within aw of 0.11 – 0.84. Water absorption,
emulsion activity, emulsion stability, foam stability and bulk density ranged
from 61.0 – 82.0g/100g, 29.0 – 46.0%, 35.0 – 41.0%, 96.0 – 98.0% and 0.49 –
0.54g/ml respectively.
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Pages:60-64
How to cite this article:
Abu J D, Ariahu C C, Abu J O "Influence of water activity on functional properties of Okra (<i>Abelmoschus esculentus) </i>seed flour". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 60-64
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