Milling and Use of Okra Seed Meal at the Household Level

How to Cite

Martin, F. W., & Ruberté, R. (1979). Milling and Use of Okra Seed Meal at the Household Level. The Journal of Agriculture of the University of Puerto Rico, 63(1), 1–7.


Okra seed meal was produced at the household level by grinding seed in a corn seed mill, and sieving to remove most of the seed coat. The meal of about 33% protein and 32% oil was then used in various proportions as a substitute for wheat flour in cookies, cupcakes, sweet bread rolls and typical bread. Okra seed meal slowed the rising of dough in some cases. increased color, and added moisture and an unusual flavor, but was quite acceptable at substitution levels ranging from 25 to as much as 100% in some products. A vegetable curd made by extracting the protein of seeds with water and precipitating with magnesium sulphate was attractive and good-tasting . Thus, okra seeds serve as a potential new grain crop for the tropics.


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