Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried

Joel Brice Kouassi; Cisse-Camara Massara; Georges Gnomblesson Tiahou; Absalon Ake Monde; Daniel Essiagne Sess; Etienne Tia vama

doi:doi:10.11648/j.jfns.20130104.12

Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried

Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, Etienne Tia vama

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 4)

Received: 5 September 2013 Accepted: Published: 20 October 2013

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Abstract

The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.

Published in	Journal of Food and Nutrition Sciences (Volume 1, Issue 4)
DOI	10.11648/j.jfns.20130104.12
Page(s)	38-42
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Physicochemical, Okra, Traditionally Dried

References

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Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, et al. (2013). Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. Journal of Food and Nutrition Sciences, 1(4), 38-42. https://doi.org/10.11648/j.jfns.20130104.12

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ACS Style

Joel Brice Kouassi; Cisse-Camara Massara; Georges Gnomblesson Tiahou; Absalon Ake Monde; Daniel Essiagne Sess, et al. Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. J. Food Nutr. Sci. 2013, 1(4), 38-42. doi: 10.11648/j.jfns.20130104.12

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AMA Style

Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, et al. Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. J Food Nutr Sci. 2013;1(4):38-42. doi: 10.11648/j.jfns.20130104.12

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@article{10.11648/j.jfns.20130104.12,
  author = {Joel Brice Kouassi and Cisse-Camara Massara and Georges Gnomblesson Tiahou and Absalon Ake Monde and Daniel Essiagne Sess and Etienne Tia vama},
  title = {Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {38-42},
  doi = {10.11648/j.jfns.20130104.12},
  url = {https://doi.org/10.11648/j.jfns.20130104.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.12},
  abstract = {The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.},
 year = {2013}
}

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TY  - JOUR
T1  - Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
AU  - Joel Brice Kouassi
AU  - Cisse-Camara Massara
AU  - Georges Gnomblesson Tiahou
AU  - Absalon Ake Monde
AU  - Daniel Essiagne Sess
AU  - Etienne Tia vama
Y1  - 2013/10/20
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.12
DO  - 10.11648/j.jfns.20130104.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 38
EP  - 42
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.12
AB  - The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
VL  - 1
IS  - 4
ER  -

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Author Information

Joel Brice Kouassi

Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Cisse-Camara Massara

Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Georges Gnomblesson Tiahou

Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Absalon Ake Monde

Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Daniel Essiagne Sess

Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Etienne Tia vama

Laboratory Industrial Synthesis Processes of the Environment and New Energy of the National Polytechnic Institute Felix Houphouet Boigny Yamoussoukro

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APA Style

Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, et al. (2013). Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. Journal of Food and Nutrition Sciences, 1(4), 38-42. https://doi.org/10.11648/j.jfns.20130104.12

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ACS Style

Joel Brice Kouassi; Cisse-Camara Massara; Georges Gnomblesson Tiahou; Absalon Ake Monde; Daniel Essiagne Sess, et al. Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. J. Food Nutr. Sci. 2013, 1(4), 38-42. doi: 10.11648/j.jfns.20130104.12

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AMA Style

Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, et al. Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried. J Food Nutr Sci. 2013;1(4):38-42. doi: 10.11648/j.jfns.20130104.12

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@article{10.11648/j.jfns.20130104.12,
  author = {Joel Brice Kouassi and Cisse-Camara Massara and Georges Gnomblesson Tiahou and Absalon Ake Monde and Daniel Essiagne Sess and Etienne Tia vama},
  title = {Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {38-42},
  doi = {10.11648/j.jfns.20130104.12},
  url = {https://doi.org/10.11648/j.jfns.20130104.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.12},
  abstract = {The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
AU  - Joel Brice Kouassi
AU  - Cisse-Camara Massara
AU  - Georges Gnomblesson Tiahou
AU  - Absalon Ake Monde
AU  - Daniel Essiagne Sess
AU  - Etienne Tia vama
Y1  - 2013/10/20
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.12
DO  - 10.11648/j.jfns.20130104.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 38
EP  - 42
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.12
AB  - The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
VL  - 1
IS  - 4
ER  -

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