Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying

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

doi:doi:10.11648/j.ajbio.20130104.14

Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying

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

Published in American Journal of BioScience (Volume 1, Issue 4)

Received: 21 October 2013 Accepted: Published: 20 November 2013

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Abstract

This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.

Published in	American Journal of BioScience (Volume 1, Issue 4)
DOI	10.11648/j.ajbio.20130104.14
Page(s)	74-79
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

Proximate Chemical Compositions, Okra, Sun Drying, Electric Drying

References

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[4]	Hamon. S, Chomchalow. N, Chantaraprasong. C, S. Chomchalow. S. Collecting germplasm Abelmoschus in Thailand. IBPGR / SEAN Newsletter (Bangkok), 11 (2): 2-6, 1987.
[5]	Souci. W.S, Fachman. W, Kraut. H. Food composition and nutrition tables, 5th edition, revised and supplemented, 1994, p 915.
[6]	Kouassi. J.B, Cisse-Camara. M, Sess. D. E, Tiahou.G. G., Ake. A. M, Djohan. F. Y. Determination of levels of iron, calcium, copper and zinc in two varieties of okra. Bulletin of the Royal Society of Sciences of Liege. 82: 22-32, 2013.
[7]	Kouassi. J. B, Cisse-Camara. M,. Sess. D. E, Tiahou G. G, F. Y. Djohan. Determination of levels of Magnesium, Potassium, Manganese and Sodium two varieties of okra. Journal of Applied Biosciences. 67:5210-5218, 2013.
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[20]	Kouassi. J. B, Cisse-Camara. M, Tiahou. G. G, Monde. A. A, Sess. D. E, Vama. E. T. Determination of physicochemical properties of two Varieties of okra traditionally dried. Journal of Food and Nutrition Sciences, 1- 4: 38-42, 2013.
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APA Style

Joel Brice Kouassi, Cisse-Camara Massara, Absalom Ake Monde, Georges Gnomblesson Tiahou, Daniel Essiagne Sess, et al. (2013). Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. American Journal of BioScience, 1(4), 74-79. https://doi.org/10.11648/j.ajbio.20130104.14

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ACS Style

Joel Brice Kouassi; Cisse-Camara Massara; Absalom Ake Monde; Georges Gnomblesson Tiahou; Daniel Essiagne Sess, et al. Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. Am. J. BioScience 2013, 1(4), 74-79. doi: 10.11648/j.ajbio.20130104.14

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AMA Style

Joel Brice Kouassi, Cisse-Camara Massara, Absalom Ake Monde, Georges Gnomblesson Tiahou, Daniel Essiagne Sess, et al. Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. Am J BioScience. 2013;1(4):74-79. doi: 10.11648/j.ajbio.20130104.14

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@article{10.11648/j.ajbio.20130104.14,
  author = {Joel Brice Kouassi and Cisse-Camara Massara and Absalom Ake Monde and Georges Gnomblesson Tiahou and Daniel Essiagne Sess and Etienne Tia vama},
  title = {Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying},
  journal = {American Journal of BioScience},
  volume = {1},
  number = {4},
  pages = {74-79},
  doi = {10.11648/j.ajbio.20130104.14},
  url = {https://doi.org/10.11648/j.ajbio.20130104.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20130104.14},
  abstract = {This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.},
 year = {2013}
}

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TY  - JOUR
T1  - Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying
AU  - Joel Brice Kouassi
AU  - Cisse-Camara Massara
AU  - Absalom Ake Monde
AU  - Georges Gnomblesson Tiahou
AU  - Daniel Essiagne Sess
AU  - Etienne Tia vama
Y1  - 2013/11/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ajbio.20130104.14
DO  - 10.11648/j.ajbio.20130104.14
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 74
EP  - 79
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20130104.14
AB  - This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.
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
Absalom Ake Monde

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
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 (LAPISEN) of the National Polytechnic Institute Felix Houphouet Boigny (INPHB) Yamoussoukro

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APA Style

Joel Brice Kouassi, Cisse-Camara Massara, Absalom Ake Monde, Georges Gnomblesson Tiahou, Daniel Essiagne Sess, et al. (2013). Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. American Journal of BioScience, 1(4), 74-79. https://doi.org/10.11648/j.ajbio.20130104.14

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ACS Style

Joel Brice Kouassi; Cisse-Camara Massara; Absalom Ake Monde; Georges Gnomblesson Tiahou; Daniel Essiagne Sess, et al. Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. Am. J. BioScience 2013, 1(4), 74-79. doi: 10.11648/j.ajbio.20130104.14

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AMA Style

Joel Brice Kouassi, Cisse-Camara Massara, Absalom Ake Monde, Georges Gnomblesson Tiahou, Daniel Essiagne Sess, et al. Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying. Am J BioScience. 2013;1(4):74-79. doi: 10.11648/j.ajbio.20130104.14

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@article{10.11648/j.ajbio.20130104.14,
  author = {Joel Brice Kouassi and Cisse-Camara Massara and Absalom Ake Monde and Georges Gnomblesson Tiahou and Daniel Essiagne Sess and Etienne Tia vama},
  title = {Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying},
  journal = {American Journal of BioScience},
  volume = {1},
  number = {4},
  pages = {74-79},
  doi = {10.11648/j.ajbio.20130104.14},
  url = {https://doi.org/10.11648/j.ajbio.20130104.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20130104.14},
  abstract = {This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Comparative Study of Proximate Chemical Composition of Two Varieties of Okra Dried by Two Methods: Sun and Electric Drying
AU  - Joel Brice Kouassi
AU  - Cisse-Camara Massara
AU  - Absalom Ake Monde
AU  - Georges Gnomblesson Tiahou
AU  - Daniel Essiagne Sess
AU  - Etienne Tia vama
Y1  - 2013/11/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ajbio.20130104.14
DO  - 10.11648/j.ajbio.20130104.14
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 74
EP  - 79
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20130104.14
AB  - This study aimed to determine and compare the proximate chemical composition of two varieties of okra dried by two methods: electric and sun drying. After the growing of the two varieties of okra (Baoule and Dioula) at several sites in Yamoussoukro, the fruits of these varieties were harvested randomly at maturity (45 days for Dioula variety and 120 days for the Baoule variety). These fruits were then cut into slices and dried in the sun for 3 weeks and in the oven for 48 h and powdered. The proximate chemical compositions were subsequently determined. The results indicated that the two varieties of dried okra are rich in carbohydrates and proteins with an interesting energy values for both drying methods but higher when drying is done at 60 °C. This study showed that drying is a way of valorization of the okra. Drying at 60°C would be interesting since it induces fewer modifications of the proximate chemical composition of the okras with higher energy values and a shorter time of drying.
VL  - 1
IS  - 4
ER  -

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