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
effect drying methods proximate analysis abelmoschus esculentus
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