Browsing by Author "De-Souza, Leonard D. K."

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    Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
    (Food Chemistry Advances, 2023) Afotey, Benjamin; Agbenorhevi, Jacob K.; De-Souza, Leonard D. K.; Logosu, John K.; Kpodo, Fidelis M.; Falade, Kolawole O.; 0000-0002-8516-7656
    Pectin extractable from okra (Abelmoschus esculentus L.) is known to have various food and non-food applications. The objective of this work was to investigate the effect of particle size of milled samples on okra pectin yield using two different extraction solvents. Phosphate buffer (PB) and citric acid solution (CAS) (at pH 6, temperature of 80°C and for 1 h) were used to extract pectin from 10 g of milled okra sample with varying particle sizes (0.5, 1 and 2 mm). Ethanol was added to the aqueous extract to precipitate the pectin. The crude pectin obtained was then freeze-dried and the % pectin yield was calculated. The average okra pectin yield when PB was used for extraction were 19.6±4.0%, 15.8±1.0% and 11.9±1.5% for 0.5 mm, 1 mm and 2 mm particle sizes, whereas that of the CAS counterparts were 32.7±8.1%, 25.6±0.8% and 35.6±5.5%, respectively. However, considering purity of the pectin extracts (PB > CAS), the present findings indicated that a higher pectin yield is achievable with 0.5 mm as the optimal particle size of okra pod powder using phosphate buffer as extraction solvent.
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    Physicochemical evaluation of okra residue obtained after pectin extraction
    (International Journal of Food Properties, 2023) Williams, Gifty; De-Souza, Leonard D. K.; Kpodo, Fidelis M.; Agbenorhevi, Jacob K.; 0000-0002-8516-7656
    This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380– 3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.