Effect of Drying Methods and Storage on the Physicochemical Properties of OkraEze JI1* and Akubor PI2
- *Corresponding Author:
- Eze JI
National Centre for Energy Research and Development
University of Nigeria, Nsukka, Nigeria
E-mail: [email protected]
Received date: May 19, 2012; Accepted date: July 31, 2012; Published date: August 04, 2012
Citation: Eze JI, Akubor PI (2012) Effect of Drying Methods and Storage on the Physicochemical Properties of Okra. J Food Process Technol 3:177. doi:10.4172/2157-7110.1000177
Copyright: © 2012 Eze JI, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The effects of blanching and drying methods on the physicochemical properties of okra (lady’s fingers) were studied. Fresh sliced “okra” used for the study was divided into two portions. One portion was steam-blanched, oven-dried and packaged in black polyethylene bag and stored in a dark cool place and over hearth for 8 weeks. The second portion was steam-blanched, sun-dried, packaged and stored as described for the oven-dried sample. The fresh and stored samples were analyzed for their proximate composition and mineral contents. The results showed that blanching followed by oven or sundrying decreased the moisture, vitamins A and C concentrations but increased the, protein, ash, iron, zinc, calcium and magnesium contents of the okra fruits. However, the ovendried okra samples were higher in these constituents than the sun-dried okra sample. The viscosity and moisture content of the samples decreased during storage, regardless of the storage conditions. However, the blanched and oven-dried okra samples packaged in air-tight container and stored in dark, cool place, retained more of its chemical constituents and viscosity than the other stored samples.