EFFECT OF DRYING METHODS ON THE MICROBIAL, PROXIMATE AND SENSORY QUALITY OF OKRA (Abelmoschus esculentus)

Noah, A. A and Abiaziem, C. V (2016) EFFECT OF DRYING METHODS ON THE MICROBIAL, PROXIMATE AND SENSORY QUALITY OF OKRA (Abelmoschus esculentus). Journal of Medical and Biological Sciences, 6 (2). ISSN 2476-857x

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Abstract

The effect of sun and oven drying on the microbial, proximate and sensory quality of okra was investigated. The fruit were cut into slices and dried in the sun for one week and in the oven at 60oC for 48hrs. The microbial analysis of fresh and dried okra shows that Total viable counts of the dried samples range from 95x104cfu/g to 9x104cfu/g and fresh sample was 72x104cfu/g. Fungi counts of dried samples range from 8.5x102cfu/g to 3.5x102cfu/g while fresh sample was 4.0x102cfu/g. There was no growth of Staphylococcus and Salmonella spp in dried samples. The micro-organisms isolated were of the genera Staphylococcus, Micrcoccus, Bacillus, Mucor, Aspergillus, Penicillium, Rhizopus. The results of proximate composition in % showed that ash increase from 1.13%in fresh to 7.32% to 7.35% dried okra samples, fat content 0.46%in fresh to 2.27%to 2.34%, crude protein 2.27% in fresh to 16.17%to17.42%, Fibre 1.12%fresh to16.00% to16.05%,carbohydrate11.01% in fresh to47.82% to50.01% while moisture decreases from fresh okra 84.01%to 9.05% to 8.20%,indicated that the dried okra are rich in carbohydrates, fibre, ash and proteins. Sensory evaluation shows significant difference (p<0.05) in all attribute rated. This study showed that the effect of the drying methods resulted in an increase in nutrient thereby making dried okra nutritious. The oven dried samples shows low microbial count and makes it safer for human consumption.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	03 Jun 2020 19:43
Last Modified:	03 Jun 2020 19:43
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/341

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