MOISTURE SORPTION CHARACTERISTICS OF OKRA SEED FLOUR
Abstract
ABSTRACT
The study investigated the moisture sorption characteristics of Okra seed flour. The matured okra seed were sorted, cleaned, dried milled and sieved. Moisture sorption isotherm of Okra seeds flour were determined using gravimetric static method at 30±20C and water activity ranging from 0.1 – 0.8. The experimental data of sorption were fitted to the (Brunauer-Emmelt-Teller sorption model (BET). The equilibrium moisture content increased with water activity. Results showed that okra seed flour exhibited Type II sigmoidal sorption isotherms, typical of high-protein and polysaccharide-rich food materials. The monolayer moisture content, a critical parameter for safe storage, was 7.19. The root means square error (RMSE) was obtained as 9.90. The study concludes that storage stability of okra seed flour is best at water activity corresponding to equilibrium moisture content of 7.19kg. H2O/kg solid or above
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