Okra full‐fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C‐PER) indicated that okra products have significant potential as a viable new protein source. C‐PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products.
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BRYANT et al. (1988) studied this question.
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