Nutritional response of Okra to various packaging materials and chemical pickling agents

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dc.contributor.authorSunmonu, M.O
dc.contributor.authorAjala, E.O.
dc.contributor.authorAdebiyi, A.J.
dc.contributor.authorOsuolale, A.L.
dc.date.accessioned2019-10-31T10:29:09Z
dc.date.available2019-10-31T10:29:09Z
dc.date.issued2016
dc.description.abstractThe research is focused at determining the nutritional response of Okra when pickling is carried out using different antimicrobial liquids (vinegar, olive oil, and groundnut oil) and packaging materials (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic and ginger) are added as well as control (no treatment). The okra variety used was purchased from IITA (variety 47-4), based on NIHORT classification. Groundnut oil was extracted using a hydraulic press, and the physico-chemical properties of the groundnut oil was determined in the laboratory. The other antimicrobial liquids were purchased from a grocery store. The relative humidity and temperature of the storage environment was determined three times daily (8:00 a.m, 12:00 p.m, and 5:00 a.m.) for a period of 7 days. The nutritional content of okra such as crude fibre, calcium, vitamin A and vitamin C were determined at the end of the experiment. The mean result of crude fibre, calcium, vitamin C and vitamin A from okra samples after pickling showed that vitamin C of okra stored in stainless steel was significantly higher (36.06 mg/100g) than those of glass (35.02 mg/100g) and plastics (36.03 mg/100g).The mean calcium content of okra stored in plastic (80.730%) was significantly higher than those stored in glass (80.320%) and stainless steel (80.010%) respectively. Crude fibre of stored okra (3.24%) using groundnut oil was higher compared to when vinegar and olive oil were used respectively.en_US
dc.identifier.citationSunmonu, M.O., Ajala, E.O., Adebiyi, A.J. & Osuolale, A.L. (2016): Nutritional response of Okra to various packaging materials and chemical pickling agents. Journal of Research in Forestry, Wildlife and Environment. 8(4): 63 -72. Published by Faculty of Physical Sciences and Faculty of Life Sciences, University of Markudi, Nigeria and hosted by African Journals Online (AJOL)en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3218
dc.language.isoenen_US
dc.publisherJournal of Research in Forestry, Wildlife and Environmenten_US
dc.subjectpicklingen_US
dc.subjectokraen_US
dc.subjectvinegaren_US
dc.subjectgroundnut oilen_US
dc.subjectcalciumen_US
dc.subjectproteinen_US
dc.titleNutritional response of Okra to various packaging materials and chemical pickling agentsen_US
dc.typeArticleen_US

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