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|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.
|Keywords: ||Abelmoschus esculentus|
|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|
|Appears in Collections:||College of Science|
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