Effect of Drying Methods on Proximate Analysis of Abelmoschus Esculentus
Student: Abdulsalam Saulawa Ibrahim (Project, 2025)
Department of Biology
Umaru Musa Yaradua University, Katsina, Katsina State
Abstract
Abelmoschus esculentus, commonly known as okra, is a nutrient-rich vegetable widely consumed globally. Drying is a crucial preservation method that affects the nutritional content of okra. This study investigated the effect of different drying methods (sun drying, oven drying, and shade drying) on the proximate analysis of Abelmoschus esculentus. The proximate composition, including moisture content, ash content, protein content, fat content, and fiber content, was analyzed using standard methods. The results showed significant differences in the proximate composition of okra dried using different methods. The study provides valuable insights into the optimal drying method for preserving the nutritional quality of okra, which can inform food processing and preservation strategies.
Keywords
For the full publication, please contact the author directly at: bio190227@students.umyu.edu.ng
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- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 26
- Adeleke University, Ede, Osun State 1