Okra fruits are one of the most commonly
consumed vegetables worldwide for good health as well as nutritional
benefits. The present work seeks to determine the effect of boiling on the
proximate and mineral composition okra purchased from Wurukum market, Makurdi.
Benue State. The samples were washed with distilled water to remove sandy
particles. It was then slicedin to
uniform thickness using stainless steel knife, oven dried and pounded into
powder form and were analysed for proximate and mineral contents using
standard methods. Results of proximate composition of both raw and boiled
okra is as follows: moisture content (12.20 and 12.82 ), Ash content (8.45
and 7.80). Crude fibre (17.65 and 15.58 ), Crude protein (16.44 and
14.89),Crude fat (2.40 and 2.15). The results revealed that boiling have
effect on the proximate parameters. The results obtained from mineral
analysis of both raw and boiled okra revealed the presence of Ca (50.00 and
46.67 ppm), Fe(0.49 and0.22ppm),
Na(11.83 and 10.12 ppm), Mg(7.45 and 6.93 ppm) and Zn (0.09 and 0.04 ppm).
The results of the mineral elements were within WHO standard for food
consumption. Generally the results both the proximate and mineral analysis
showed that okra were healthy for human consumption.
Okra
vegetable (Abelmoschus esculentus) initially belonged to the genus
Hibiscus but was later labeled Abelmoschus, which is distinguished from
the genus Hibiscus (Aladele et al., 2008). A proposal was subsequently
made to raise Abelmoschus to the rank of distinct genus by Medikus in
1787 (Benchasri, 2012). Okra is a multi-purpose crop due to its various uses of
the fresh leaves, buds, flowers, pods, stems and seeds (Habtamu et al.,
2014). It ranks one of the topmost in India in terms of its consumption but its
original home is Ethiopia and Sudan, the north-eastern African countries (Kumar
et al., 2013). It is a semi-woody, fibrous, herbaceous annual vegetable
with an indeterminate growth habit; it grows to a height of 3 to 6 ft (0.9 to
1.8 m). The plant is known to form a deeply penetrating taproot with dense,
shallow feeder roots in the upper 18 inches (46 cm) of the soil with large,
alternate, palmate leaves with small stipules (Lamont & Wall, 1999). Okra,
also known as “lady's fingers” and is one of the vegetable crops grown in
Southwestern Nigeria (Okoh et al., 2018).
Okra (Abelmoschus esculentus) is an
important vegetable crop (Oyelade et al., 2003) originated in Ethiopia
(Dandena 2010). This crop is one of the most widely known and utilized species
of the family Malvaceae (Naveed et al., 2009). Okra is known by many
local names in different parts of the world (Nzikou et al., 2006). In
Nigeria local languages, in Tiv it is called Atuu, in Igede it is called
Ugbodu, in Idoma it is called Ikpoho, and in Yoruba it is called Ila,It is called lady’s finger in England, gumbo
in the United States of America, guinogombo in Spanish, guibeiro in Portuguese,
and bhindiin India (Ndunguru & Rajabu, 2004; Sorapong Benchasr, 2012). In
its origin of Ethiopia it is also called Kenkase (Berta), Andeha (Gumuz), Bamia
(Oromica/Amharic) (Gemede et al., 2015). The name Okra probably derives
from one of Niger-Congo group of languages (the name for okra in the Twi
language is nkuruma) (Benjawan et al., 2007). The term okra was in the
use of English by the late 18th century (Arapitsas 2008).
Therefore, promoting the consumption of Okra
pods could provide cheap sources of nutrients that can improve the nutritional
status and reducing the prevalence of malnutrition especially among
resource-constrained households and can also used as a means of dietary
diversification. On the other hand, the presence of anti-nutritional factors is
one of the major drawbacks limiting the nutritional qualities of the food
(Kathirvel& Kumudha, 2011).
Okra are
predominately produced in Benue State, they grew many varieties without knowing
the nutritional values and the mineral composition, other problems are lack of
adequate rain fall, lack of agriculture tools and fertilizer. These factors has
significant effect on the production of okra in the State.
Okra is a multipurpose crop due to its
various uses of the pods, fresh leaves, buds, flowers, stems, and seeds. Okra
immature fruits (pods), which are consumed as vegetables, can be used in
salads, soups, and stews, fresh or dried, fried or boiled (Habtamu et al.,
2014). Despite its nutritional compositions, Okra pod is a powerhouse of
valuable nutrients (Adetuyi et al., 2011) and affordable source of
protein, carbohydrates, minerals, vitamins, and dietary fiber when boiled(Habtamu et al., 2014). Okra pods are
not only have beneficial nutrients but might contain traces of antinutritional
factors, which may have adverse effects on bioavailability of some minerals
like calcium, iron, and zinc (minerals element). However, okra has been
considered as a minor crop and there is no single information or published
studies available about nutritional, anti-nutritional, and bioavailability of
Okra pods grown in Ethiopia.
This
study discovers the potential effect of boiling on proximate analysis and
minerial composition of Okra (especially sun-dried) for nutritional benefits.
This study can help researchers to uncover a critical area of nutritional
profile assessment which have not been explored by other researchers.
The aim of this study is to determine the
effect of boiling on the proximate and mineral composition of okra Abelmoschus
esculentus (Okra) purchased in wurukun market, Makurdi Benue State.
MATERIALS AND
METHODS.
Study
Area
This
study is carried out in Benue State. Benue state is located at the north
central of Nigeria with 23 local government area and is divided into three
senatorial zones, zone A, B and C according to the world Gazettes (2007), the
state was created on February 3rd 1976, from benue plateau state,
has 23 local government with 423 wards, the state shares international boundary
with republic of Cameron to south-east and inter-state boundaries with Nasarawa
state to the north Taraba state to east, Enugu state and cross river state to
the south and Kogi state to the west. The state capital is Makurdi, Benue state
is rich in Agriculture and has a slogan ‘food basket of the nation’ the state
is 65% agrarian and is inhabited by Tiv, Idoma, Igede, and others including
Etulo, Ufia, Jukum, Housa, Akweya, and Abaka. The predominate religion among
the people is Christianity. Other forms of religion practiced in the state are
Islam and traditional religion. The state has a population of 4.184,216 by 2005
census. The sample site is indicated in the Figure 1.
.
Fig. 1 Map of Benue state
showing Makurdi, the sampling site
Samples
of okra (Abelmoschus
esculentus) were bought from Wurukun Market,
Makurdi at 10 am, Each of the collected
okra pod were coded, packed in polyethylene bags, kept in an ice box (to
prevent moisture loss), and transported to chemistry Research laboratory of
Joseph Sarwuan Tarka University Benue State Makurdi.
Sample Preparation
The samples were
washed with distilled water to remove sandy
particles.the samples were sliced using a stainless steel knife. The
moisture content each of the Okra was determined immediately after sliced to
uniform thickness. It was then oven dried and ponded to powder form.
Digestion of Samples
The digestion of the samples was carried out by the process
described by Adedolu & Adewuyi (2013). Exactly 1.0g dried and sieved
samples was weighed into 25.0 mL conical flask. 12.0 mL of freshly prepared and
aqua-regia (3ml HNO3 + 9 ml Hcl) was added. The flask was covered
with a filter paper to enable the digestion to take place under constant
volume. The constant was heated for 1hr on the medium heat of a hot plate. The
mixture was allowed to cool and filtered through a filter paper into 50 mL
standard volumetric flask. The filtrate was diluted to 50 mL with distilled
water and then transferred to plastic sample bottle and covered prior to
analysis.
The moisture content was determined by
an air oven method as described by (AOAC, 2000) Two grams of test sample were
weighed in duplicate into already weighed and cooled petri-dishes the sample
were transform into air oven at 1050C for 3 hours. At the end of 3
hours the sample were allowed to cool in desiccator. It was taken to the oven
to dry and be reweighed until a constant was obtain. It is calculated as:
Moisture constant
Weight of sample (g)
Weight of dry matter (x)
Loss in weight (g-x)
% moisture content (×
Determination of crude protein
Protein determination was determined by
the method described by A0AC (2000). Two-tenth gram of the sample was weighed
into a Kjedhal digestive flask. Eight-tenth of catalyst moisture was placed in
a conical flask with few boiling chips. 10ml of concentrated H2SO4
acidwas added and the mixture was heat
on a heating mantle. Initially gently until foaming cease and content become
completely liquefied.
It was the heat
vigorously until the liquid was clear and free from black colour. The flask wa
cool and the constant diluted with twenty-five ml distilled water. Distillation
apparatus was connected, 5ml of boric acid solution was measured into a 500
conical flask and a few drops of methylene red indicator were added. The flask
was placed on the receiver so that the end of the delivery tube tips just below
the level of the boric acid.
5 ml of
digested samples was pipette into distribution unit 7 ml of 50%, NaOH solution
was added. The unit was close and the liberated ammonia was streamed distilled
into boric acid the unit was titrated with 0.1m HCL acid until the green colour
changed to purple.
The percentage of nitrogen in the
sample was calculated with the formula
Crude protein
Weight of sample (g)
Titre value (T)
% N =
% protein = %N×6.25
Determination of crude fibre
The method described as outline in AOAC
(2000) modified was used in determining the crude fibre content of sample, two
grams of sample was weighed into a 500 ml beaker and boiled into 200 ml HCL (1%) for 30 mins. The suspension was filtered
using a white filter paper and rinsed with hot water to obtain filtrate. The
residue obtained was transferred into a crucible and placed in an oven for
30mins. The dried residue was cooled in a desiccator and weighed. Percentage of crude fiber was calculated as
crude fiber
Weight of sample (g)
Weight of dry matter (x)
weight of residue (y)
% fibre (×
Crude fat
Crude fat was determined using AOAC
(2000) method 5 g of sample were weighed into thimble and a loose plug of fat
free cotton wool was filted into top thimble with its content was inserted into
the bottom extractor of the Soxhlet apparatus. A 250 ml round bottom flask of
known weight contain 150-200 ml of petroleum ether and fat extracted under
reflux for about 3hrs. At end of the extraction the solvent was recovered. The
mixture of extracted oil solvent was transfer to an air oven 100oC
for 5 mins, to move radiant moisture. The flask with the oil was then cooled in
a desiccators and weighed.
crude fat
Weight of sample (g)
Weight of fat (x)
% fat (×
Determination of ash
The ash of food stiff is the inorganic
residue remaining after the organic matter has been burnt away. The ash obtain
is not necessarily of the same composition of the mineral losses due to
volatilization of some interaction between components.
Procedure:
A crucible was first ignited in a
finance of 550 oCfor about
15 min. cooled in a desiccator and weighed, 2 grams of sample was weighed into
the cruible and the temperature was increased gradually until smoking ceased
and the sample with charred sample was placed in a muffle furnace, temperature
of the furnace to 550 oC and maintained for 4-5 hrs until whitish
grey ash was obtained.
The crucible was cool in desiccators to
room temperature and then weighed.
The percentage as was calculated as
Weight of sample (g)
Weight of Ash (x)
%ash (×
Determination of carbohydrate
The procedure outlined in AOAC (2005)
was used in the determination of carbohydrate content.
This was calculated by difference sum
total of the moisture, fat, protein ash content were subtracted from 100 as
below.
2.0 cm3 of the samples were
each weighed and digested with concentrated HNO3. After completed
digestion. The volume was made up with deionized water in a volumetric flask.
The samples were analyzed for mineral element using (AAS 989 Model).
Statistical Analysis
The results obtained were subjected to statistical analysis.
Data obtained were evaluated using mean, (SD) and coefficient of variation
percentage (CV) all determinations were in triplicated
RESULTS
AND DISCUSSION
Results
Table
1: Proximate Composition of Raw and boiled Okra
ParametersRaw
okra Boiled okraMean SDCV%WHO Stdrd Yr 2011
%Moisture
12.2012.8212.510.453.4089.5
%Ash
content8.457.808.130.465.664.1
%Crude
fibre17.6515.5816.621.468.781.8
%Crude
protein 16.4414.8915.671.096.960.61
%Crude fat 2.402.152.780.7326.260.14
Table
2: Mineral element of raw and boiled okra
MetalsRaw okraBoiled
okrameanSDCVWHO
Stdrd Yr 2011
Ca50.0046.6748.332.3611.4924.00
Fe0.490.220.360.189.530.10
Na11.8310.1210.971.2113.293.00
Mg7.456.937.190.371.9110.00
Zn0.09 0.040.060.053.280.14
DISCUSSION
Moisture content
Moisture content
determination is an integral part of the proximate composition analysis of
food. The result of Moisture content of raw and boiled Okra is presented in
Table 4.1.
The
moisture content of raw okra 12.20 % was less than that of boiled okra 12.82 %,
the total mean of raw and boiled okra is 12.51 %.Though moisture
content are not lost due to heat, they are usually leached if boiled in boiling
water. The high moisture content
in okra is in agreement with the finding of Adetuyi et al., (2011).
Also this is in accordance with the finding of Gopalan et al., (2007)
(89 %) and (Nwachukwu et al., 2014) (88.47 %). Moisture
content of any food is an index of its water activity and is used as a measure
of stability and susceptibility to microbial contamination (Uyoh et al., 2013).
The high moisture content in vegetables makes them vulnerable to microbial
attack, hence spoilage (Nwofia et al., 2012). This high moisture
content also implies that dehydration would increase the relative
concentrations of other food nutrient and therefore improve the shelf‐life
and preservation of the fruits (Aruah et al., 2012). There is
also need to store the fruit in cool condition if they are to be kept for a
long period without spoilage especially in the urban areaswere wastage of vegetable crops is estimated
to be around 50 % due to high moisture content (Nwofia, 2012). The mean
value of the moisture content in these study is 12.51% and it is far below what
WHO standard 2011 reported (89.5 %).
The
effect of boiling in the moisture content of okra is shown in figure 4.1: below
The ash content is a
measure/reflection of the nutritionally important mineral contents present in
the food material (Omotosho 2005; Nnamani et al., 2009).
Table 4.1 shows the crude ash contents of raw and boiled used in this
study. The level of ash content was ranged from 8.45 % (raw okra) to
7.80 % (boiled okra) with a mean of 8.13 %. The ash content was
significantly higher in “raw okra” (8.45 %), whereas the boiled okra had a
lower ash content (7.80 %). The results showed that the samples contains
high ash content which indicates that the okra pods would provide essential
valuable and useful minerals needed for body development. The mean of ash
content in this result agrees with the findings of Adetuya et al.,
(2011) (7.19–9.63 %). And it is high above the reported WHO standard 2011
(4.1 %).
The
difference between the ash content in raw and boiled okra is shown in figure
4.2.
Crude
fibre provides bulk to the gut which stimulates peristalsis and result in
shorter passage time and more frequent defecation. The proximate crude fibre
content presents in this study was (17.65 % and 15.58 %) for the raw and boiled
samples and the mean value was (16.62 %). According to Eromosele (2013), Fibre
helps in the maintenance of human health and has been known to reduce
cholesterol level in the body. High fibre foods expands the inside wall of the
colon, causing the passage of waste, thus making it an effective
anti-constipation. Fibre also reduces the risk of various cancers, bowel
diseases and improves general health and well-being of individual. The mean
value of fiber in this study is higher than the result reported by World Health
Organization standard (1.80). Table 1. revealed the mean value of raw and
boiled samples and this was higher than 11.8% reported by Olagunju (2014) and
8.02% result reported by Alawore (2014).
The main functions of
proteins are growth and replacement of lost tissues in the human body.
Table 4.1 shows the crude protein contents of raw and boiled okra
used in the study. The protein content of Okra varied significantly from
16.44 % in raw okra to 14.89 % in “boiled okra”. The mean value
(15.67 %) of the accessions obtained in the study is almost comparable with the
finding of Adetuya et al, (2011) (13.61–16.27 g/100 g)
while higher than the value reported by Nwachukwu et al., (2014)
(4.81 g/100 g). And this implies that Okra pod can serve as a good
source of protein. Nwofia et al., (2012) reported that diet is
nutritionally satisfactory, if it contains high caloric value and a sufficient
amount of protein. It have been shown that any plant foods that provides about
12 % of their calorific value from protein are considered good source of
protein (Effiong et al., 2009; Ali 2010). The protein
content of Okra meets these requirements and this implies that Okra pod can
serve as a good source of protein. The mean value of the protein content in
this study is 2.78 % which is completely high above the reported WHO standard
2011 with 0.61%.
The
difference between the raw and boiled protein content is shown in figure.4.
Crude fat content of
raw and boiled Okra is presented in Table 4.1. The levels of crude fat
varied from 2.40 % “raw okra” to 2.15 % “boiled okra”. Raw okra had
the highest crude fat content (2.40 %) which was significantly higher than
the crude fat content of boiled okra. With the mean of (2.78%). Excess
consumption of fat have been implicated in certain cardiovascular disorders
such as atherosclerosis, cancer, and aging, whereas a diet providing 1–2% of
its caloric of energy as fat is said to be sufficient to human beings (Aruah et al., 2011),
in this regard, the consumption of Okra pod diet should be encouraged to reduce
the risk of above diseases in man. The mean value of the fat content in this
study is 8.13 % which is completely high above the reported WHO standard 2011
(014 %).
The
effect of boiling on the fat content of okra pod is shown in figure 5.
Calcium
is the major component of bone and assists in teeth development. Calcium
concentrations are also necessary for blood coagulation and for the integrity
of intracellular cement substances (Okaka and Okaka 2001). Calcium content in raw and boiled okra is shown in
Table 4.2. The concentration of Calcium in the sample is varied from 50.000
ppm in raw to 46.67 ppm in boiled. The mean result is 48.33 ppm. Raw okra had the highest
calcium content (50.00 ppm) which was significantly
higher than the Calcium content in boiled okra (46.67 ppm). This result
appeared to be far less than the Calcium contents of Okra variety reported by
WHO (2011) which is 143.47 Mg/100g.
The difference between the calcium content of raw and boiled
okra is shown in figure 6.
Figure.6: calcium (Ca) content in raw and boiled okra
Iron (Fe)
Iron is an essential trace element for hemoglobin
formation, normal functioning of central nervous system and in the oxidation of
carbohydrates, protein, and fats (Kermanshah et al., 2014;
Mlitan et al., 2014). It also facilitates carbohydrates,
protein, and fat to control body weight, which is very important factor in
diabetes (Moses et al., 2012). Iron is necessary for the
formation of hemoglobin and also plays an important role in oxygen transfer in
human body and low iron content causes gastrointestinal infection, nose
bleeding myocardial infection (Ullah et al., 2012).
Table 4.2 shows Iron content of raw and boiled Okra. The contents of
Iron varied from 0.49 ppm” to 0.23ppm”. the mean result is 0.38. The Iron
content of raw okra had higher (0.49 ppm), but this did not differ
significantly from boiled okra” (0.23 ppm). The values obtained in this study
were far less than the value reported by WHO. (2011) which is 5.50mg.
This indicates that Okra pod is a rich source of Iron.
Figure .7: shows the difference between the
Iron content of raw and boiled okra.
Sodium content of raw and boiled Okra are shown
in Table 4.2. In this study, the sodium contents
varied from 11.83 ppm in raw to 10.12 ppm in boiled. Sodium content of raw
Okra (11.83 ppm) was higher than the boiled okra but this did not differ
significantly (10.98 ppm) The values
obtained in this study were far less than the value reported by WHO.
(2011) which was 17.82.
Figure .8: shows the difference
between the sodium (Na) content in raw and boiled okra.
Magnesium is an essential
mineral required by the body for muscle and nerve function, maintaining heart
rhythm, building strong bones and energy production. 7.45 ppm of raw sample and
6.93 ppm of boiled sample were presents in the okra pod. The mean value of the
samples (i.e. raw and boiled) was obtained as 7.12 ppm. The value obtained from
the samples was similar to the result reported by WHO (2011). The result of
this present study is completely below 11.00 mg/L reported by Ojokoh(2014) and 10.56 mg/L reported by Khuda(2014) in a similar work. This result shows
that okra is a healthy consumption for Human and animals. Considering the raw
sample (7.45 ppm), this sample was reduced after boiling to 6.93 ppm as it was
determined using AAS {Atomic Absorption Spectrophotometer}.
Figure 9: shows the
difference between the magnesium content in raw and boiled okra.
Zinc is an essential trace element and plays an important
role in various cell processes including normal growth, brain development,
behavioral response, bone formation, and wound healing (Mlitan et al., 2014).
Zinc also plays a very important role in protein and carbohydrate metabolism
and also help in mobilizing vitamin A from its storage site in the liver and
facilitates the synthesis of DNA and RNA necessary for cell production (Jabeen et al., 2010).
Zinc deficiency is common in people suffering from Chrohn's disease,
hypothyroidism, and gum disease, and probably plays a part in susceptibility to
viral infections and diabetes mellitus. It can be beneficial in the treatment
of viral infections, including those of AIDS, prostate gland enlargement,
rheumatoid arthritis, healing of wounds, acne, eczema, and stress (Kermanshah et al., 2014).
Zinc content in the raw and boiled okra are shown in Table 2. The content
of Zinc varied between 0.09 ppm in raw okra and 0.035 ppm”. Zinc content of pod
accession raw okra had higher content (0.09 ppm). This differ significantly (P > 0.05)
from boiled okra” (0.04 pmm). The values obtained in this study are less than
the values reported by WHO (2011) (1.28)
This study revealed that mineral element of
raw and boiled okra were below WHO standard. The mean shown in table 4.2 were
lower compare to the WHO standard (2011) with calcium (Ca) having the Highest
value of 48.33 ppm and Zinc (Zn) having the lowest value of 0.06 ppm.
Figure 10: shows the difference between the
Zinc (Zn) content in raw and boiled okra pod.
This study was carried out on proximate and mineral
analysis of okra in Benue State Nigeria. Okra pod were purchased in Wurukun
market Makurdi, Benue State.
The samples were washed with distilled water
to remove sandy particles,the samples were sliced using a
stainless-steel knife. The moisture content of each Okra was determined
immediately after sliced. It was then oven dried and ponded to powder form and were analyzed for proximate and mineral content. The digested samples were aspirated into (AAS 969
model, Japan) equipped with mono-elemental hallow cathode lamps and digital
display read the metal concentration in ppm from the metal concentration
standard calibration curve while sodium magnesium and calcium were determined
using flame photometer. Spectroscopic analysis was done for each element and
values were recorded.
The result for proximate analysis revealed the
presence for moisture content ranging from 12.20 – 12.82%, ash content (8.45 –
7.80%), crude fibre (17.65 – 15.58%), crude protein (16.44– 14.89%) and crude
fat (2.40 – 2.15%).
The study revealed that
there is a significant difference in the proximate and mineral compositions of
raw and boiled Okra. The most remarkable finding of this study is that raw and
boiled Okra were found to be a good source of vital nutrients like crude
protein, crude fiber, crude ash, calcium, and iron. Specifically, raw Okra
contained significantly higher amounts of crude fibre, while boiled okra
contained higher ash content, crude fat, calcium, iron, and zinc and can be
recommended as a remedy to alleviate malnutrition in the country. Therefore,
its cultivation and consumption is encouraged as additional source of minerals
to the diet of the indigenous people. Therefore, Okra pods could be employed in
fortification, formulation and supplementation of other food materials.
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Cite this Article:Gav, BL; Nanev, JD; Surma, N;
Kutshak, PI; Odike, G (2024). The Effect of Boiling on the Proximate Analysis
and Mineral composition of Okra. Greener
Journal of Agricultural Sciences, 14(2): 73-85.
