Parameters
Storage periods {(Weeks)
SAMPLES 0 2 k 4 6 8
  MC (%) (cp) MC (%) (cp) MC (%) (cp) MC (%) (cp) MC (%) (cp)
FS 89.09C ± 0.01 1600a ± 0.00                
BOS 10.64a ± 0.01 1500b ± 0.58                
BSS 5.36b ± 0.03 1550b ± 0.00                
BOS (Stored in a dark-cool dry place)     9.07b ± 0.01 1450b ±1.53 786b ± 0.02 1350a ± 1.15 5.94b ± 0.03 1300ab ± 1.53 5.12a ± 0.03 1250b ± 2.00
BOS (Stored over a hearth)     8.94a ± 0.05 1400a ± 2.08 7.62a ± 0.02 1300a ± 0.58 5.78a ± 0.01 1280b ± 0.29 5.12a ± 0.02 1250b ± 2.65
BSS (Stored in a dark-cool dry place)     15.12d ± 0.02 1550ab ±1.53 14.67d ± 0.02 1500b ± 1.15 11.37d ± 0.01 1320a ± 1.00 9.33c ± 0.02 1350a ± 1.00
BSS (Stored over a hearth)     15.01c ± 0.02 1500ab ± 5.51 14.39c ± 0.03 1310a ± 3.79 11.28c ± 0.02 1290b ± 0.58 9.25b ± 0.01 1200b ± 4.73
Values are means of three (3) replications standard deviation. Means within a row with the same superscript were not significantly different (P<0.05). FS, fresh sample, BOS, Blanched oven-dried sample, BSS, blanched sun dried sample, MC, moisture content.
Table 3: Effect of storage on moisture and viscosity of okra samples.