Comparative Study of Selected Minerals and Vitamin C Content of Sun-Dried Okra, Oven- Air Dried Okra and Fresh Okra

Abstract

Okra is an economical important vegetable crop that serves as food and medicine as they are 
vital sources of vitamin and minerals. Dry season affect the availability and consumption as 
cost of vegetable increases. However, appropriate preservation process would ensure their all 
year availability. This study evaluates selected minerals & vitamin content in fresh, sundried,oven-air,andcooked samples of okra. Raw & fresh okra was purchased in a local market 
in Ibadan and was taken to the Dietetics kitchen for preparation &later taken through analysis 
for proximate and minerals content. Results of the study shows that the moisture content of 
fresh okra, in its raw and cooked form was significantly higher than other samples (82.35%) 
and (66.72%) respectively. Raw oven-air dried okra has the highest value of 
crudefiber(4.39%),NFE(57.86%) and total ash (2.85%), raw sun-dried has the highest value in 
crude protein (9.37%) and dry matter (82.82%),NFE (63.83)and has the highest value in crude 
fat (3.57%). The mineral content of okra in raw oven-air dried has the highest value in 
potassium (921.6mg), iron(3.14mg)and calcium(10.41mg), raw sun-dried okra has the highest 
value in phosphorus(157.86mg),cooked sun-dried okra has the highest value in calcium & iron 
(11.42mg)( 6.30mg)respectively, while the raw fresh okra has the highest value for vitamin C 
(31.28mg) but lower in the cooked. It was concluded that oven-air and Sun dried methods best 
preserve nutrient quality and retain it for consumption at off season