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Donnish Journal of Agricultural Research

November 2015 Vol. 2(8), pp. 066-070

Copyright 2015 Donnish Journals




Original Research Article


Effect of Method of Drying Okra Fruits (Abelmoschus esculentus) on Proximate Composition of the Dried Product


Tsado E.K.

Department of Crop Production, School of Agriculture and Agricultural Technology, Federal University of Technology, Minna, Niger State, Nigeria.

Corresponding Author's E-mail: ektsado@yahoo.co.uk

Accepted 28th July, 2015.



Abstract


Fresh okra fruits are used as vegetables all over Nigeria and Africa. They are used as fresh vegetable fruits, but better as dried products as they are of great importance and delicacy for people, especially to provide proper nutrients for those times when the products are not fresh in season. Its seasonality means that its availability is limited to those lean periods of the year when they cannot be available as fresh, but its re-composition from the dry state does not mean its nutritional quality has changed drastically. This study was carried out to determine the effect of method of drying of okra on the nutritive and sensory qualities of the dried products. Three drying methods were adopted before the determination of the proximate composition and sensory characteristics of dry okra. The study was carried out at the School of Agriculture and Agricultural Technology of Federal University of Technology, Gidan Kwanu, Minna, Nigeria. The obtained results showed that, direct sun dried sliced okra fruits produced the best dry quality, followed by close sun drying method while oven drying of okra achieved the least acceptance.

Keywords: Dried Okra, Tsuku, Shelf life, Proximate composition.

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Cite This Article:

Tsado E.K. Effect of Method of Drying Okra Fruits (Abelmoschus esculentus) on Proximate Composition of the Dried Product. Donnish Journal of Agricultural Research 2(8) 2015 pp. 066-070.


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