“Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra” “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled It offers mucilaginous consistency after cooking Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 474% “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives “Okra” is also known for being high in antioxidants activity “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits

/pdf/nutritional-quality-and-health-benefits-of-okra-abelmoschus-2xjzn17vlh.pdf

Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

Okra ( Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often  the  extract  obtained  from  the  fruit  is  added  to different  recipes  like stews  and  sauces  to  increase the  consistency.  Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying toxins dumped into it by the liver. Okra seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. Okra has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of okra seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. Okra seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of Okra is insoluble fibre, which helps to keep the intestinal tract healthy. Okra is also abundant with several carbohydrates, minerals  and vitamins, which plays a vital role in human diet and health. Okra is rich in phenolic compounds with  important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic  derivatives. Okra is also known for being high in antioxidants activity. Okra has several potential health beneficial  effects on some  of  the  important  human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, Okra is an important  vegetable  crop with a diverse  array of nutritional quality and potential health benefits. Key words : Okra, Nutritional, Quality, Health, Edible, Oil

/pdf/nutritional-quality-and-health-benefits-of-okra-abelmoschus-2bq1fwou7a.pdf

The promotion and consumption of indigenous vegetables could help to mitigate food insecurity and alleviate malnutrition in developing countries. Nutrient and antinutrient compositions of eight accessions of Okra Pods were investigated. Molar ratios and mineral bioavailability of Okra pod accessions were also calculated and compared to the critical values to predict the implications for mineral bioavailability. Proximate and mineral composition of Okra pod accessions were determined using standard methods of Association of Official Analytical Chemists. The result of the study revealed that the proximate composition (g/100 g) in dry weight basis was significantly (P < 0.05) varied and ranged: moisture/dry matter 9.69-13.33, crude protein 10.25-26.16, crude fat 0.56-2.49, crude fiber 11.97-29.93, crude ash 5.37-11.30, utilizable carbohydrate 36.66-50.97, and gross energy 197.26-245.55 kcal/100 g. The mineral concentrations (mg/100 g) were also significantly (P < 0.05) varied and ranged: calcium (111.11-311.95), Iron (18.30-36.68), potassium (122.59-318.20), zinc (3.83-6.31), phosphorus (25.62-59.72), and sodium (3.33-8.31) on dry weight bases. The Okra Pods of "OPA#6" accession contained significantly higher amounts of crude protein, total ash, crude fat, calcium, iron, and zinc than all other accessions evaluated in this study. The results of antinutrients analysis showed that, except phytate, tannin, and oxalate contents of all the accessions were significantly (P < 0.05) varied. The range of phytate, tannin, and oxalate contents (mg/100 g) for Okra pod accessions studied were as follows: 0.83-0.87, 4.93-9.90, and 0.04-0.53, respectively. The calculated molar ratios of phytate: calcium, phytate: iron, phytate: zinc, oxalate: calcium and [Phytate][Calcium]/[Zinc] were below the critical value and this indicate that the bioavailability of calcium, iron, and zinc in these accessions could be high. The results of the study revealed that Okra pod contain appreciable amount of vital nutrients like protein, fiber, calcium, iron, and zinc and low in antinutrient contents with high mineral bioavailability. Therefore, increase in the production and consumption of these nutrient-rich indigenous Okra pods will help to supplement/formulate the diets and alleviate the problems associated with malnutrition in the country.

https://www.onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.282

Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailability.

The purpose of this work is to determine the basic antiseptic activity of two Hibiscus species in comparison with the already established antibacterial activity of Moringa oleifera seeds. Crude extracts were obtained from Moringa oleifera , Hibiscus esculentus and Hibiscus sabdariffa seeds using water but essential oils were extracted only from Moringa oleifera using hexane. All the extracts showed varying degrees of inhibition on the tested organisms. On analysing for any significant difference between the treatments, no statistically significant differences could be established between treatments of Hibiscus sabdariffa and Hibiscus esculentus as well as Moringa oleifera and Hibiscus esculentus extracts. The study shows that the antimicrobial properties of Hibiscus esculentus seeds compare favourably with those of already popular Moringa oleifera seeds. The use of the Hibiscus esculentus and Hibiscus sabdariffa seeds in drinking water treatment should be explored.

Antimicrobial activities of crude extracts of moringa oleifera , hibiscus sabdariffa and hibiscus esculentus seeds against some enterobacteria

The continued increase in human population has resulted in the rise in the demand as well as the price of edible oils, leading to the search for alternative unconventional sources of oils, particularly in the developing countries. There are hundreds of un- or underexplored plant seeds rich in oil suitable for edible or industrial purposes. Many of them are rich in polyunsaturated essential fatty acids, which establish their utility as “healthy oils.” Some agrowaste products such as rice bran have gained importance as a potential source of edible oil. Genetic modification has paved the way for increasing the oil yields and improving the fatty acid profiles of traditional as well as unconventional oilseeds. Single cell oils are also novel sources of edible oil. Some of these unconventional oils may have excellent potential for medicinal and therapeutic uses, even if their low oil contents do not promote commercial production as edible oils.

Fatty acid profile of unconventional oilseeds.

Proximate composition, energy content and mineral concentrations of okra seeds grown in two localities of Congo Brazzaville were investigated. The paper also reports the physicochemical characteristics of the oil extracted from the seeds. Ash was highest (5.84±0. 2%) in Dolisie okra seeds (DOS) followed by Brazzaville okra seeds (BOS) with a value of 5.52±0.34%. Protein ranged from 25.48±0.57% in DOS to 23.73±0.35% in BOS. Crude fat content is of 29.31±0.83% for BOS and 25.71±0.44 % for DOS. Total carbohydrates were generally high in all the seeds and ranged from 31.84% in BOS to 231.27% in DOS. The seeds were found to be good sources of minerals. Phosphorus (1755.95–1464.87 mg/100 g), magnesium (3895.67–2743.5 mg/100 g) and potassium (124.59-116.05 mg/100 g), were highest in two okra seeds cultivars. The physical properties of the oil extracts showed the state to be liquid at room temperature and the colour to be golden-yellow, in general. Thermal analysis show that fatty acids melting point was lowest ranged between -25°C and +6.55°C. Gas liquid chromatography revealed that the major fatty acid was linoleic acid (34.89-44%), palmitic acid (25.2-28.3%) and oleic acid (21.9-24.08%). Abelomschus esculentus seeds oil (AESO) content long chain poly unsaturated acids as eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA) and erucic acid (1.1–4.1%). It can be inferred that the oil seeds investigated are good sources of crude fat, crude protein, ash and minerals. The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

/pdf/a-study-on-gumbo-seed-grown-in-congo-brazzaville-for-its-2pgau3r6xg.pdf

A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications

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A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications