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Akubor PI

Akubor PI


  • Research Article
    Effect of Drying Methods and Storage on the Physicochemical Properties of Okra
    Author(s): Eze JI and Akubor PIEze JI and Akubor PI

    The effects of blanching and drying methods on the physicochemical properties of okra (lady’s fingers) were studied. Fresh sliced “okra” used for the study was divided into two portions. One portion was steam-blanched, oven-dried and packaged in black polyethylene bag and stored in a dark cool place and over hearth for 8 weeks. The second portion was steam-blanched, sun-dried, packaged and stored as described for the oven-dried sample. The fresh and stored samples were analyzed for their proximate composition and mineral contents. The results showed that blanching followed by oven or sundrying decreased the moisture, vitamins A and C concentrations but increased the, protein, ash, iron, zinc, calcium and magnesium contents of the okra fruits. However, the ovendried okra samples were higher in these constituents than the sun-dried okra sample. The viscosity and moistu.. Read More»
    DOI: 10.4172/2157-7110.1000177

    Abstract PDF