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Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying
American Journal of BioScience
Volume 1, Issue 4, November 2013, Pages: 74-79
Received: Oct. 21, 2013; Published: Nov. 20, 2013
Views 3383      Downloads 331
Authors
Joel Brice Kouassi, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Cisse-Camara Massara, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Absalom Ake Monde, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Georges Gnomblesson Tiahou, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Daniel Essiagne Sess, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Etienne Tia vama, Laboratory industrial synthesis processes of the environment and new energy (LAPISEN) of the National Polytechnic Institute Felix Houphouet Boigny (INPHB) Yamoussoukro
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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.
Keywords
Proximate Chemical Compositions, Okra, Sun Drying, Electric Drying
To cite this article
Joel Brice Kouassi, Cisse-Camara Massara, Absalom Ake Monde, Georges Gnomblesson Tiahou, Daniel Essiagne Sess, Etienne Tia vama, Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying, American Journal of BioScience. Vol. 1, No. 4, 2013, pp. 74-79. doi: 10.11648/j.ajbio.20130104.14
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