Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried

Abstract

The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.