The effect of shade and oven drying on the nutrient and microbial quality of lady’s finger okra (Abelmoschus esculentus)

Non-leafy vegetables are highly perishable products and require good processing treatment to prevent post-harvest losses and non-bioavailable nutrient in dry or processed food. This study was carried out to determine the effect of shade and oven drying on the nutrient and microbial quality of lady’s finger okra (Abelmoschus esculentus). Proximate, mineral, vitamin and Anti nutrient composition of Okra were determined using standard methods of Association of Official Analytical Chemists. The result of the study revealed that edible portion of the fresh sample contained moisture 86.82, ash 2.70, Protein 2.53, Fat 0.21, Fiber 3.22 and carbohydrate 4.52. The proximate composition (%/100 g) in dry weight basis was significantly (P < 0.05) varied and ranged: moisture, protein, fat, fiber ash and carbohydrate/dry matter 9.11, 15.98, 7.41, 4.57, 3.1, 56.90 (shade dried), and 13.71, 15.31, 2.06, 4.37, 3.47 and 6.08 (oven dried). The mineral concentrations (mg/100 g) were also significantly (P < 0.05) varied and ranged: calcium, iron, potassium and magnesium 367.3, 2.39, 168.3, 186(shade dried), and 424.3, 2.57, 184, 240 (oven dried). The vitamin concentration (mg/100g) were also significantly (P