The Effect Of Cooking And Refrigeration On The Resilience Of Okra (Hibiscus Esuientus)

ABSTRACT

This study determined the effect of cooking and refrigeration on the resilience of okra (Hibiscus eswentus. The proximate composition (moisture, ash, protein, crude fibre, oil and carbohydrate) of okra was analysed. Sensory properties of the boiled and refrigerated as well as the raw okra soup were examined. Fresh okra soup served as the control. Boiling increased the resilience decreased the protein and ash control of okra. Refrigeration retained the nutrients and conserved the resilience in okra. The organoleptic attributes were all significantly different (P<O.05) except the taste of the soups which did not differ significantly (p<O.05). The judges accepted the soup iron the boiled and refrigerated okra. This signifies that boiling and refrigeration has no negative effect on okra but a better way of preserving this fruit vegetable.