Browsing by Author "Obeng, Beatrice"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Investigation of Okra Pectin at Different Harvest Maturity
    (JULY, 2018) Obeng, Beatrice
    Okra (Abelmoschus esculentus) is a staple vegetable in Ghana and several African countries but underutilized. The mucilage or pectin content is currently of interest for various food and non-food applications. The objective of this work was investigate the yield and intrinsic viscosity of okra pectin extract as influenced by fertilizer application and maturity of the fruit pods. Isolation of okra pectin was done by an aqueous extraction at pH 6.0 from the pods of 2 different okra genotypes at three harvest maturity and two different weight of NPK applications (6g and 9g). The intrinsic viscosity [η] of the okra pectin solutions was determined at 20oC with a Ubbelohde capillary viscometer and calculations made according to the Huggins equation. Pectin yield ranged between 8-24% depending on genotype, fertilizer treatment and maturity of the fruits. There were significant differences (p < 0.05) in the pectin yield between the okra genotypes as well as among the stages of maturity of the okra fruits. Interaction between okra varieties and the stages of maturity of fruits was also significant for pectin yield. The pectin yield of AGRA genotype was higher than that of AGBAGOMA. However, the intrinsic viscosity of pectin of AGBAGOMA was higher than that of AGRA. Highest pectin yield was observed for intermediate matured fruits, followed by that of immature fruits and lowest was observed for overgrown fruits. The intrinsic viscosity values however was highest for immature fruits as compared to the intermediate and overgrown okra fruits. Pectin yield and intrinsic viscosity increased significantly with fertilizer application (p < 0.05). The present findings show that harvesting at intermediate maturity would be most appropriate if high pectin yield is desired. A 9g NPK treatment suggest the opportunity to increase yield and intrinsic viscosity of okra pectin. The study showed that it is important to identify the most appropriate stage of development to harvest the okra fruit for maximize pectin yield. The results of this study suggest that intermediate fruit maturity would be most appropriate to harvest okra fruits to increase pectin yield.
  • No Thumbnail Available
    Item
    Survey and evaluation of okra pectin extracted at different maturity stages
    (Cogent Food & Agriculture, 2020) Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Banful, Ben K. B.; Oduro, Ibok N.; Abe-Inge, Vincent; Datsomor, Delight N.; Atongo, Juliana; Obeng, Beatrice; 0000-0002-8516-7656; 0000-0002-7949-0502; 0000-0003-2268-6122; 0000-0003-3731-2684; 0000-0002-4898-6046; 0009-0002-2835-8015
    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 deter mined 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 from okra. 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 is mainly 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.