Parameters (%) BOS (stored in a  dark cool place) BOS (stored over a hearth) BSS (stored in a dark coo place) BSS (stored over a hearth)
Moisture
Crude fibre
Crude protein
Crude fat
Total ash
Carbohydrate
5.12b ± 0.02
5.75a ± 0.02
21.12a ± 0.02
  1.72a ± 0.03
  9.29a ± 0.01
62.12d ± 0.01
   5.12b ± 0.03
   5.24a ± 0.01
 19.28b ± 0.01
   1.72a ± 0.03
   8.88b ± 0.01
  63.38c ± 0.02  
   9.33a0 ± .02
   5.62a ± 0.01
  17.46c ± 0.03
    1.18b ± 0.02
    9.05a ± 0.03
   66.68a ± 0.02    
    9.25a ± 0.03
    5.63a ± 0.01
  17.11c ± 0.01
    1.12b ± 0.02
    9.05a ± 0.03
   67.28a ± o.00
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.
Table 4: Effects of storage on the proximate composition of blanched oven-dried and sun-dried okra samples.