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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12782

Title: Survey and evaluation of okra pectin extracted at different maturity
Authors: Agbenorhevi, Jacob K.
Kpodo, Fidelis M.
Banful, Ben K. B.
Oduro, Ibok N.
Abe-Inge, Vincent
et. al
Keywords: Abelmoschus esculentus
mucilage
viscosity
utilization
food security
Issue Date: 2020
Publisher: Cogent Food & Agriculture
Abstract: Okra (Abelmoschus esculentus) is an economically important crop in sub- Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in major okra-producing regions in Ghana to determine the level of okra utilization and nutritional and medicinal attributes of the crop. The okra pectin yield and intrinsic viscosity at different maturity stages were also investigated. Isolation of okra pectin from the pods at different harvest maturity was performed by aqueous extraction at pH 6.0. The intrinsic viscosity [η] of the okra pectin solutions was determined at 20°C using Ubbelohde capillary viscometer. The survey showed that okra is well known (96.9%) across the country among the various ethnic groups. The majority (94.7%) of the respondents use okra as food, whereas few utilized the crop as medicine (22.1%) and for other applications (9.6%). The respondents widely used okra in the form of soup (73.1%) and stew (68.7%) consumed popularly with banku (81.3%) and tuo zaafi (38.8%). The majority of respondents (65.2%) showed interest in the development of new products fromokra. Highest pectin yield was obtained for intermediate matured fruits, followed by that of immature fruits and lowest for overgrown fruits. The intrinsic viscosity value, however, was highest for immature fruits. The study showed that okra ismainly used as food among various ethnic groups and that it is important to identify the most appropriate stage of development to harvest the okra fruit. This knowledge would enhance the potential of okra for specific use or functionality
Description: An article published by Cogent Food & Agriculture and also available at https://doi.org/10.1080/23311932.2020.1760476
URI: http://hdl.handle.net/123456789/12782
Appears in Collections:College of Science

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