Impact of Fermentation Time and Drying Method on the Physicochemical Parameters of Okra (Abelmoschus esculentus) Consumed in Côte d'Ivoire
YAPI Affa Fabien, GNANGUI Sophie Nadège & Konaté Adama · International Journal of Biochemistry Research & Review · 2025
Aims: The objective of this study is to determine the influence of fermentation time and drying method on certain physicochemical parameters of okra. Study Design: Blanched okra was subjected to natural fermentation followed by drying to produce eight distinct samples, enabling a...
Open access
Research Article
10.9734/ijbcrr/2025/v34i61069