Effect Of Different Preparation Method On Nutritive Value Of Okra (Abelmoschus Esculentus (L) Moench)

ABSTRACT

The effect of common preparatory processes (slicing, pounding, sundryiig and grating) on the nutrient composition of okra fruit and sensory evaluation of the sauces produced from them were examined. Sundrying and slicing produced superior quality okra fruit in terms of proximate composition, minerals and vitamin C content. Generally, sundrying improved the quality of okra fruit better than grated, sliced and pounded okra sauces. This could he because sundrying reduced the moisture content and made the nutrients more concentrated. However, sundrying significantly (P<Q.05) reduced the co1our retention and consistency of the okra fruit. Pounding and grating increased the surface area of the food thereby increasing the nutrient loss more than sundrying method. Sundrying is a method also used to preserve okra fruit for use during off season. Therefore, sundrying and slicing methods are best recommended since they had better nutrient retention.