EFFECT OF PROCESSING METHODS ON SELECTED PHYSICO CHEMICAL PROPERTIES OF OKRA (Abelmoschus esculentus)

Abstract

Some physico chemical properties of okra under two different processing methods (boiled and dried okra) was carried out. The physicochemical properties considered in this study includes moisture content, specific heat, porosity, bulk density, viscosity, refractive index, carbohydrate, vitamin c, crude protein, crude fat, ash, fibre and colour. The methods used to determine the above named physicochemical properties respectively are as follows: oven dry method; method of mixture; toluene displacement method; measuring cylinder; viscometer; refracto-meter; soxhlet extraction method; macro kjeldahl method; macro kjedahl method; soxhlet extraction method; soxhlet extraction method; soxhlet extraction method; and sensory evaluation. Results obtained are as follows respectively; 42.75% for fresh okra, 82.61% for boiled okra and 10. 21% for dried okra sample; 16.15 J/kgK for fresh okra, 13.56 J/kgK for boiled okra and 8.59 J/kgK for dried okra; 32.7 % for fresh, 16.27 % for boiled and71.2 % for dried okra; 0.63 g/cm3 for fresh, 1.24 g/cm3 for boiled and 0.47 g/cm3 dried okra; 348.33 N/m2 for fresh, 458 N/m2 for boiled and 298 N/m2 dried okra; 1.47 for fresh, 2.63 for boiled and 0.93 dried okra; 22.29 % for fresh, 7.87% for boiled and 20.66 % for dried okra; 21.73 mg/100g for fresh, 6.17 mg/100g for boiled and 14.2 mg/100g dried okra; 10.24 % for fresh, 2.72 % for boiled and14.67 % for dried okra; 6.21 % for fresh, 0.11% for boiled and 9.68 % for dried okra; 9.16 % for fresh, 3.31% for boiled and 8.16 % for dried okra; 8.16 % for fresh, 3.44% for boiled and 36.62% dried okra; bright green for fresh okra, light green for both boiled and dried okra sample. ANOVA shows that processing methods has a significant effect (p<0.05) on all the physico chemical properties okra except colour. The study recommends that for nutritious value such as for protein, fat and fibre, the dried processing method is most beneficial since the value obtain for these nutrients using dried method are greater than boiled processing method. But for vitamin, ash and carbohydrate, it is advisable to maintain okra fresh. Key Words: Processing methods, physico-chemical, okra