The Effects of Some Pre-treatment Methods on the Proximates, Sensory Properties and Vitamins Compositions of Okra

The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanched for 30 seconds while other portions were not pretreated prior to drying. The okra samples were dried using oven drying (60oC) and sun drying methods. Proximate composition, the sensory properties and the vitamin contents of the dried okra were determined. Results showed there was significant difference (p≤ 0.05) in the vitamin contents and proximate composition of dried okra while there was no significant difference (p≥0.05) in the sensory properties of the dried okra samples. The proximate composition, blanched oven dried okra samples retained highest amount of moisture, fat, ash and protein (7.85%, 7.00%, 8.24% and 16.83% respectively). For the vitamin composition, un-blanched sun dried okra retained highest amount of vitamin B9 and vitamin K (0.27% and 0.26% respectively). The blanched sun dried okra retained highest amount of vitamin A (36.34%) and un-blanched oven dried okra retained highest amount of vitamin C (9.65%). For sensory properties, blanched sun-dried okra retained the highest sensory properties (aroma, texture and sliminess) followed by un-blanched sun-dried okra, while oven dried okra has lowest sensory attributes.