Survey and evaluation of okra pectin extracted at different maturity stages

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dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorBanful, Ben K. B.
dc.contributor.authorOduro, Ibok N.
dc.contributor.authorAbe-Inge, Vincent
dc.contributor.authorDatsomor, Delight N.
dc.contributor.authorAtongo, Juliana
dc.contributor.authorObeng, Beatrice
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0003-2268-6122
dc.contributor.orcid0000-0003-3731-2684
dc.contributor.orcid0000-0002-4898-6046
dc.contributor.orcid0009-0002-2835-8015
dc.date.accessioned2024-03-04T11:45:43Z
dc.date.available2024-03-04T11:45:43Z
dc.date.issued2020
dc.descriptionThis is an article published by Jacob K. Agbenorhevi, Fidelis M. Kpodo, Ben K. B. Banful, Ibok N. Oduro, Vincent Abe-Inge, Delight N. Datsomor, Juliana Atongo & Beatrice Obeng | (2020) Survey and evaluation of okra pectin extracted at different maturity stages, Cogent Food & Agriculture, 6:1, 1760476, DOI: 10.1080/23311932.2020.1760476 To link to this article: https://doi.org/10.1080/23311932.2020.1760476
dc.description.abstractOkra (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.
dc.description.sponsorshipKNUST
dc.identifier.citationJacob K. Agbenorhevi, Fidelis M. Kpodo, Ben K. B. Banful, Ibok N. Oduro, Vincent Abe-Inge, Delight N. Datsomor, Juliana Atongo & Beatrice Obeng | (2020) Survey and evaluation of okra pectin extracted at different maturity stages, Cogent Food & Agriculture, 6:1, 1760476, DOI: 10.1080/23311932.2020.1760476 To link to this article: https://doi.org/10.1080/23311932.2020.1760476
dc.identifier.issnhttps://doi.org/10.1080/23311932.2020.1760476
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15648
dc.language.isoen
dc.publisherCogent Food & Agriculture
dc.titleSurvey and evaluation of okra pectin extracted at different maturity stages
dc.typeArticle
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