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 Published: 20 November 2013

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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), 2013. Published by Science Publishing Group

Keywords

Proximate Chemical Compositions, Okra, Sun Drying, Electric Drying

References

[1]	Hamon. S, Charrier. A. Large variation of okra collected in Benin and Togo. Plant Genetic Resources Newsletter (FAO / lBPGR) 56: 52-58, 1983.
[2]	Hamon. S, Yapo. A. Disturbance induced within the genus Abelmoschus by the discovery of a second edible okra species in West Africa. Acta Hort. 182: 133-143, 1985.
[3]	Hamon. S. Organization of its kind Abelmoschus (okra): Co-evolution of two species grown okra in West Africa (A.esculentus and A.caillei). Thesis Doctorate of Science. University of Paris -South, 216, 1987.
[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.
[8]	Bagre. I, Bahi. C, Gnahoue. G, Djaman. A. J, Guede. G. F. phytochemical composition and in vitro assessment of the antifungal activity of extracts from the leaves of Morinda morindoides (baker) milne - redhead (rubiaceae) of Aspergillus fumigatus and Candida albicans. J. Sci. Pharm. Bio l 8 (1):15-23, 2007.
[9]	Ribereau-gayon. J, Peynaud. E. Analysis and control of wine, 2nd ed. Lib.ch. Beranger, 46-78 and 289, 1958.
[10]	BIPEA. International Bureau of Analytical Studies. Collection of methods of analysis of the European Communities. BIPEA, Gennevillier France, 51-52, 1976.
[11]	Jedlicka. A, Klimes. J. Determination of water and fat-soluble Vitamins in different matrices using High-Performance Liquid Chromatography. Chem. Pap. 59 (3): 202 – 222, 2005.
[12]	Dubois. M, Gilles. K, Hamilton. J, Rebers SMITN. P. Colorimetry method for determinations of sugars and related substances, Anal. Chem, 280: 350-356, 1956.
[13]	FAO. Food and Agricultural Organization. Compositions foods calorie nutrients, FAO, Washington, 1947.
[14]	Acourene, S, Tama. M. Physico-chemical characterization of the main cultivars of the region dates Ziban. Journal of Agricultural Research, 1 :59 -66, 1997.
[15]	Linden. G. Technical analysis and control in the food industries. T2 Principles of analysis, Technical Documentation and techniques, 414-416, 1981.
[16]	Bruneton. J. Pharmacognosy: Phytochemistry-plant medical cinales.2ème Technical editing and Documentation - Lavoisier, p. 915, 1993.
[17]	Ho. C. T, Lee. C. Y, Huang. M. T. Phenolic compounds in food and their effects on health; antioxidants and cancer prevention. American Chemical Society. Washington DC, 1992.
[18]	Rokia. S, Karadji. A. H, Dembele. O., Diallo. D. Diuretic and saluretic of a substance used in traditional medicine for the treatment of hypertension, Mali Medical, 4: 4, 2009.
[19]	Pincemail. J. Meurise. M. R, Cleats. R, Defraigne. O. J. Evaluation Method antioxidant stress in humans. Importance for prevention. Cancerologie. Ed Med1 Sphere. 10, 1999.
[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.
[21]	Adetuyi. P, Osagie. A.U, Adekunle. AT. Nutrients, anti-nutrients, minerals and zinc bioavailability of okra (Abelmoschus esculentus (L) Moench), J. Am Food. Nutr, 1 -2, p. 49-54, 2011.
[22]	Agbo. A.E., Gnakri. D. M, Beugre. G. L, Fondio Kouame. C. Maturity of fruits okra four varieties and their nutrient composition. Electronic Journal of Food Chemistry and Plants, 3-1: 1-4, 2008.
[23]	Oguntona.T. Green leafy vegetables in: Quality of plant food editors: Osagie AU and OU Eka editor; research unit after harvest, University of Benin, Benin City pp. 120-130, 1998.

Cite This Article

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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  -

Copy | Download

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

Download PDF

Sections

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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  -

Copy | Download