Table 3 In vitro protein digestibility and antioxidant properties of okra seed flours, protein isolate and hydrolysates

WF

36.48 ± 1.45^g

60.06 ± 0.12^g

9.40 ± 0.56^h

0.06 ± 0.01^c

DF

44.77 ± 0.85^f

68.65 ± 0.76^f

12.45 ± 0.66^g

0.06 ± 0.01^c

PC

74.79 ± 0.96^e

74.56 ± 1.13^e

15.55 ± 0.95^f

0.07 ± 0.02^c

PI

80.90 ± 1.11^d

85.38 ± 2.05^b

29.05 ± 0.77^e

0.07 ± 0.02^c

PHp

85.39 ± 0.55^b

91.47 ± 0.85^a

81.00 ± 1.05^c

0.11 ± 0.01^b

PHc

83.26 ± 1.45^c

85.50 ± .073^b

78.50 ± 1.11^d

0.14 ± 0.02^b

PH_T

86.06 ± 1.54^a

84.89 ± 0.55^c

90.30 ± 0.89^b

0.12 ± 0.02^b

Ascorbic acid

–

79.42 ± 0.69^d

95.03 ± 1.32^a

0.43 ± 0.07^a