Proximate, Functional, and Sensory Properties of Dried Okra (Abelmoschus esculentus L. Moench) Slices

Drying is a widely recognised preservation technique used to reduce the perishability of vegetables such as okra. A comprehensive evaluation is needed to assess how different drying methods affect okra’s proximate composition, functional properties, and sensory attributes. Research indicates that drying significantly influences these qualities, with methods like freeze-drying or hot air drying at specific temperatures showing better preservation of nutritional and functional properties compared to other methods. The purpose of this study is to close this knowledge gap by thoroughly evaluating the nutritional composition and sensory qualities of dried okra, which will help to better comprehend its potential as a preserved food product. After being cleaned with clean water, the okra samples were pre-treated for 30 seconds in boiling water. Three portions of the samples were then separated, cut into pieces that were 4 mm thick, and dried at 50 and 60 degrees Celsius. Every analysis was conducted using accepted practices. The proximate composition of the dried okra slices varied significantly (p<0.05) among the three drying techniques, with the exception of the fibre content, which stayed mostly constant. The highest emulsion (48.39%) and swelling (41.38%) capacities were recorded in the sample which was dehydrated at 50°C. Oven drying at 50°C produced the maximum emulsion stability (38.66%). The most effective method was drying at 50°C with a dehydrator for preserving the functional and nutritional properties of okra, with oven drying at 60°C and solar drying performing less well, especially in emulsion stability and swelling capacity. Sensory tests also showed a strong preference for oven dried and dehydrator dried okra compared to the solar dried okra, suggesting the dehydrator method produces a superior product.