IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg1.11

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Comparative Study of The Proximate, Anti- Nutritional and Mineral Compositions of Two Species of Processed and Fresh Okra Pods

B.B Yusif, K.A Bich, O. Joshua and A. Ovye

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Abstract

This study aimed to conduct a comprehensive comparative analysis of the proximate, anti- nutritional, and mineral compositions of two different species of cooked okra pods and fresh okra pods. Okra is a widely consumed vegetable known for its nutritional value and potential health benefits. However, variations in processing and species may influence the nutrient and anti- nutrient contents in the pods. The study involved two species of okra, Abelmoschus esculentus and Abelmoschus caillei which were processed using a standardized method. The proximate composition, including moisture, protein, fat, ash, and carbohydrates, was determined using standard laboratory techniques. Additionally, anti-nutritional factors such as phytate and oxalates were quantified and minerals such as calcium iron, potassium and phosphorus were also quantified. Results revealed significant differences in the proximate composition of cooked okra pods and fresh okra pods. Cooked pods generally exhibited a reduction in moisture content compared to fresh pods, which was consistent across both species. Protein content slightly increased after cooking where the Abelmoschus caillei was a little higher compared to Abelmoschus esculentus, also a slight decrease in fat content was observed. Ash and carbohydrate content also experienced minor changes. The minerals content of the pods slightly differed where Abelmoschus caillei has more iron, phosphorus, and potassium while Abelmoschus esculentus had more calcium. Anti-nutritional factors in okra pods showed varying levels between species and states of cooking. Abelmoschus esculentus demonstrated higher levels of phytate in both cooked and fresh pods compared to Abelmoschus caillei. Conversely, oxalate content was considerably higher in Abelmoschus esculentus across both states of processing. Processing generally resulted in a decrease in the levels of anti-nutritional factors for both species.

keywords:

proximate, anti-nutrient, mineral content and processed

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