PRODUCTION OF IMPROVED INSTANT DRY OKRA FOR NIGERIAN SOUP
Abstract
This study aimed to improve instant dry okra for use in Nigerian soups. Fresh okra is a popular ingredient in Nigerian cuisine, but its short shelf life and limited availability pose challenges. Instant dry okra offers a convenient and affordable alternative, but existing products have limitations in terms of texture, flavor, and nutritional content. The study developed a new process for instant dry okra that preserves nutrients and flavor through blanching, drying, and packaging. Sensory evaluation and consumer acceptance testing showed positive results, with consumers preferring the new product over existing instant dry okra products. The improved instant dry okra has the potential to improve food preparation convenience, enhance nutrition, and contribute to food security in Nigeria.
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