Effect of heat cooking on chemical composition of two local varieties of Dried Okra

Abstract

This experiment was conducted to study the nutritive value of two varieties of dried Okra (Sara and Khartoumia). Samples were taken (dried Okra) from Alsoug Alshabi composition of Omdurman. variety The Sara proximate (total chemical carbohydrates, moisture content, crude protein content, ash content, crude fiber content, fat content) was found to be 71.24%, 8.48%, 10.11%, 9.57%, 20.93%, 0.60%, respectively. On the other hand vitamin C content and tannins content were found to be 23.83 mg/100g, 0.26%, respectively. The proximate chemical composition of variety Khartoumia (moisture content, crude protein content, total carbohydrates content, ash content, crude fiber content, fat content) was found to be 10.15%, 9.22%, 71.75%, 7.78%, 15.94%, 1.1%, respectively. On the other hand vitamin C content and tannins content were found to be 23.77 mg/100g, 0.21%, respectively. Also experiment was conducted to study the effect of cooking temperature on the chemical proximate composition of the two varieties, and we found in variety Sara the (moisture content, crude protein content, total carbohydrates, ash content, crude fiber content, fat content) was found to be 11.64%, 19.87%, 55.35%, 9.97%, 20.16%, 3.17%, respectively. On the other hand vitamin C content and tannin content 15.3 mg/g 0.22%, respectively. 7 ‫‪protein, total carbohydrates content, ash content, crude‬‬ ‫,%20.21 ‪fiber content, fat content) was found to be‬‬ ‫‪14.73%, 58.65%, 11.1%, 15.63%, 3.5%, respectively. On‬‬ ‫‪the other hand vitamin C content and tannin content‬‬ ‫.‪13.30 mg/g 0.20%, respectively‬‬