Journal of Food Processing & Technology

Ashagrie Z Woldegiorgis

Publications

• Review Article
  Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review
  Author(s): Habtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki, Ashagrie Z Woldegiorgis and Fekadu BeyeneHabtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki, Ashagrie Z Woldegiorgis and Fekadu Beyene
  
  Okra (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying toxins dumped into it by the liver. Okra seeds are a potential source of oil, with con.. View More»
  DOI: 10.4172/2157-7110.1000458

  Abstract PDF