TABLE 4.
Pasting properties of okra seed flour samples
| Parameters | Dried okra seed flour | |
|---|---|---|
| Agbagoma | Balabi | |
| Peak viscosity (cP) | 759.00 ± 28.28a | 85.50 ± 14.85b |
| Trough (cP) | 337.00 ± 1.41a | 74.00 ± 8.49b |
| Breakdown (cP) | 422.00 ± 26.87a | 11.50 ± 6.36b |
| Final viscosity (cP) | 437.50 ± 18.19a | 106.50 ± 3.54b |
| Setback (cP) | 100.50 ± 16.77a | 32.50 ± 4.95b |
| Peak time (min) | 1.97 ± 0.42b | 6.07 ± 0.19a |
| Pasting temperature (°C) | 50.20 ± 0.00a | 0.23 ± 0.04a |
Values are means ± standard deviations of triplicate determinations. Values in the same row with different superscript letters are significantly different (p < .05).