The anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed
This research is on the anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed. The anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed. The Okro fruits were harvest at one and two, weeks maturity after fruity. They were de-husked prior to the determination of anti-nutritional composition. The results were statistically analyzed descriptively and correlatively at 95% confidence limit. The tannin, saponine alkaloid, flavonoid, sterol and cyanides contents of the seeds increase with maturity. The increments were as follows: (1.49-278)%, (1.18-1.48)%, (0.95-1.25)%, (0.62-0.80)%, (0.80-0.4)%, (9.55-17.58)%
It was also revealed that, the cyanide content was the highest with (9.55-17.58)% while the sterol content was the least with (0.08-0.14)% in composition. However, phytate, oxalate, haemoglutnin, trysin inhibitor, reduced with the seed maturity which ranged from (0.76-0.59)%, (1.23-0.84)% (8.75-5.83) Hu/s and (634.25-379.59) Tu/s respectively. The anti-nutrients examined were high. This implied that before the matured Okro seeds could be used in food and animal feed formulation, it has to be subjected to those pre-processing operation that could help reduce the anti-nutritional composition level.
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