a b s t r a c tStudies on the chemi

a b s t r a c t
Studies on the chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus
esculentus Moench) Flour were carried out. This is done to establish the nutritional composition and the
antioxidative potentials of the seeds, both of which are highly implicated in health. Okra seeds were
roasted at 160 C for 10–60 mins. The roasted seeds were subjected to proximate, yield and antioxidative
activity determination. Pre-treatment by roasting was found to increase the yield, but was found to be
time dependent. The range means obtained for protein, fat, ash, fiber and sugar contents were 42.14–
38.10, 31.04–17.22, 4.06–3.42, 3.45–3.60 and 8.82–8.65, respectively. The antioxidant activity was significantly
increased by roasting, while in vitro digestibility showed that most antioxidative activities were
available in the intestinal phase of gastrointestinal tracts.

Results (Indonesian) 2:

abstrak
Studi pada komposisi kimia dan sifat antioksidan dari Nigeria Okra Seed (Abelmoschus
esculentus Moench) Tepung dilakukan. Hal ini dilakukan untuk membentuk komposisi gizi dan
potensi antioksidan dari biji, yang keduanya sangat terlibat dalam kesehatan. Biji okra yang
dipanggang di 160? C selama 10-60 menit. Benih panggang menjadi sasaran proksimat, hasil dan antioksidan
penentuan aktivitas. Pre-treatment dengan memanggang ditemukan untuk meningkatkan hasil, tetapi ditemukan
tergantung waktu. Rentang berarti diperoleh untuk isi protein, lemak, abu, serat dan gula yang 42.14-
38.10, 31,04-17,22, 4,06-3,42, 3,45-3,60 dan 8,82-8,65, masing-masing. Aktivitas antioksidan secara signifikan
meningkat memanggang,