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.