The Effects of Some Pre-treatment Methods on the Proximates, Sensory Properties and Vitamins Compositions of Okra
Oluwasegun O. Ogundele & Ungwanen M. Terzungwe · Asian Food Science Journal · 2024
The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanche...
Open access
Research Article
10.9734/afsj/2024/v23i7727