Abstract

Aim: The study was carried out for Sensory evaluation of pulverized okra (Abelmoschus esculentus L. Moench) preserved by local techniques.

Materials and Methods: A panel of tasters comprising students of the Yaba College of Technology, Yaba, Lagos State, Nigeria was setup as judges for the okra product preference assay conducted using the 9-point hedonic scale. A completely randomized design [CRD] was adopted duringthe administration of the prepared okra samples with double product blindfold to avoid bias.

Results: The panel of tasters unanimously agreed that there was no significant difference in the taste, sliminess (mucilage or rheological properties) and acceptability of okra samples stored on the shelve, preserved either by sun-drying (Taste [Ila-Iwo (8.2±1.0)], Sliminess [Ila-Iwo (8.1±0.6)], and Acceptability [Ila-Iwo (7.9±0.9)], respectively) or oven drying (Taste [Kubewa (8.2±1.0)], Sliminess [Kubewa (8.3±1.1)], and Acceptability [Kubewa (8.0±1.1)], respectively) and those stored in the cupboard, preserved either by sun-drying (Taste [Ila-Iwo (8.2±0.9)] and Sliminess [Ila-Iwo (7.5±1.0)], respectively) or oven drying (Taste [Kubewa (8.3±1.3)], Sliminess [Kubewa (7.8±1.4)], and Acceptability [Kubewa (7.8±1.4)], respectively)  compared to the fresh okra samples used as control for the experiment [sun-drying (Taste [Ila-Iwo (6.7±1.3)] and Sliminess [Ila-Iwo (7.2±1.7)] or oven drying (Taste [Kubewa (7.1±1.4)], Sliminess [Kubewa (7.9±1.3)], and Acceptability [Kubewa (7.6±1.3)], respectively)].

Conclusion: It was concluded that preservation and storage techniques used in the study were able to sustain the quality, rheological properties and the palatability of okra even after a very long period of storage.

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