Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying

Abstract

This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.