Drying is one process that can reduce postharvest losses. Sadly, several chemicals and structural changes occur during drying, which are not accounted for, and some moisture mediated biological reactions are halted. The current research was poised to determine the functionality of the functional properties of okra powder under diverse processing techniques/local storage conditions. Standard food assessment techniques were conducted using the principles of AOAC.
Standard food assessment techniques were conducted using the principles of AOAC. There was no significant difference (P<0.05) in the water absorption capacity [WAC] and water solubility index [WSI] of the freshly prepared okra powder and those stored in cupboards and on the shelf for one month. The bulk density of Kubewa okra powder [stored on the Shelf (0.76cm3) and in the Cupboard (0.76cm3), respectively] showed no significant difference with that of the freshly prepared okra powder [sun-dried (0.79cm3) and oven-dried (0.78cm3), respectively] regardless of the drying technique used in the removal of moisture from the raw okra samples.
In order to prevent postharvest loss, okra pods are usually dried to remove excess moisture; which will prevent growth and proliferation of organisms that can cause decay, and also halt most of the moisture-mediated deteriorative reactions during preservation . Drying technique is probably the oldest and the most important method of food preservation practiced by humans from time immemorial, with substantial decrease in weight/volume, reduced packaging slots, storage and transportation costs, and enhanced shelf life under optimum storage conditions. Drying (systematic dehydration by a coordinated water removal process) can alter the structural (morphological), biochemical, proximate, vitamins, minerals and physicochemical components of the preserved food substance(s), with a complete modification of the product’s quality and composite component’s quantity compared to the freshly harvested crops. Mucilage (a plant hydrocolloid) is a polymer of distinct/different monosaccharide units or a polysaccharide with high molecular weight and numerous hydrophilic components capable of sublimation in water due to its ability to form effective bonds with water molecules. Thus, mucilage can be used as food additives to improve food quality, optimize food stability, increase food texture and enhance food appearance.