Effects Of Boiling And Frying Durations On The Mineral, Proximate, Vitamin, And Phytochemical And Antioxidant Properties Of Okra (Abelnwschus Esculentus) Vegetable:-Anaele, Blessing O

ABSTRACT

The study was carried out to investigate the effects of boiling and frying durations on the mineral, proximate, vitamin, phytochemical and antioxidant properties of okra vegetable. Fresh okra fingers were washed, sliced and divided into 2 groups. The first group was divided into 3 and boiled in distilled water for 5,10 and 15 min respectively, and the second group was also divided into 3 subgroups and was fried for 5, 10, 15mins respectively. The six samples were subjected to analysis using standard analytical methods. The proximate result showed that moisture and CHO increased while crude protein, fibre, fat and ash decreased as the boiling durations increased. Moisture, crude protein, crude fibre and ash decreased while fat and CHO increased with increase in frying duration. The energy value increased with increase in boiling and frying durations. The vitamins and minerals results showed significant (p

<0.05) differences in the boiling and frying durations. The phytochemicals and antioxidants showed significant decrease as the boiling and frying durations increased. However, the percentage decrease was lower for the frying treatment compared to the boiling treatment.>