Journal of Food Processing & Technology

Bamidele David Omoleyomi

Publications

• Research Article
  Characteristics of Okra under Different Process Pretreatments and Different Drying Conditions
  Author(s): Adesoji Matthew Olaniyan and Bamidele David OmoleyomiAdesoji Matthew Olaniyan and Bamidele David Omoleyomi
  
  Okra (Abelmoschus caillei) is a vegetable crop that is popular in the tropical region because of its easy cultivation, dependable yield, adaptability to varying weather conditions and resistance to diseases and pests. Apart from its high vitamin B and folic acid contents, okra is said to be very useful against genito-urinary disorders, spermatorrhoea and chronic dysentery while also used in curing ulcers and hemorrhoids. This vegetable crop is seasonal and highly perishable in its natural state after harvest resulting in huge postharvest losses during the production season and extreme scarcity in the off-season. According to past research, drying has demonstrated promising results in preventing postharvest losses and prolonging shelf lives of fruits and vegetables. This study was conducted to investigate the effects of osmotic dehydration process pretreatment and drying temperature on.. View More»
  DOI: 10.4172/2157-7110.1000237

  Abstract PDF