Abstract
This study evaluated effects of salt treatment and three drying methods {(solar (dehytraytm)}, hot air oven, and local sun drying) on nutrient compositions of okra slices. Specifically, the study determined effects of salt treatment and three drying methods on the following attributes of okra slics: proximate composition; vitamin composition and chlorophyll content. Okra used for this study was purchased from Abakpa main market Abakaliki. Fresh okra (600g) was thoroughly washed, drained and divided into two portions of 300g each. One portion was given salt treatment, the other was not treated. The okra was sliced and samples were dried using the three drying methods. The proximate, vitamin and chlorophyll content of the samples were evaluated using standard methods. The proximate composition results revealed that fat, moisture, ash, protein, fibre and carbohydrates content varied from 1.30-2.25, 10.00-81.55, 1.04-18.75, 4.82-20.60, 6.15-10.25 and 4.74-51.25% respectively. The proximate composition results show that the different drying methods used in this study significantly (p<0.05) improve the ash, protein, fibre and carbohydrates contents of the okra slice while reducing the moisture content. Vitamin C and E content of the samples ranged from 0.0027 - 0.0061 mg/100g and 45 to 88.05 mg/100g. The different drying methods reduced the vitamin C and E content of the okra slice. The values of chlorophyll-a, chlorophyll-b and total chlorophyll ranged between 0.015 to 0.287, 0.063 to 0.570 and 0.048 to 0867 mg/100g respectively. The findings of this study show that drying increased the nutrient content and may be helpful in effectively preserving Abelmoschusesculentus and ensuring its availability throughout the year. Based on findings, four recommendations were made.