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
