Effect of Processing on Nutritional Value and Microbial Characteristics of Okra (Abelmoschus esculentus)

Okra is consumed for its nutrients healthy growth and development. Quality okra essential consumption maximizing profits producers marketers. However, perishable limited in supply during the dry seasons. The stakeholders such as farmers, traders consumers processed fruits to make them available all year round. Therefore, objective of study explore effect processing on nutritional value microbial characteristics fruits. involved both field survey laboratory work among five producing communities within Sunyani Municipality Ghana, namely; Abesim, Atronie, Benu Nkwanta, Ayakomasu Wawasua. Stratified sampling technique was used select 50 farmers while purposive 35 25 consumers, making a total one hundred ten respondents. Questionnaires were instruments survey. Randomized Complete Block Design (RCBD) with four treatments blocked times obtain data analyses. Results from indicated that, variety most cultivated, sold Asutem, July September identified be months bumper harvest declined prices low purchasing consumers. methods slicing, pounding/ milling roasting. Nutritional analyses techniques area, revealed fiber, ash calcium contents (18.47 %, 9.7 % 0.43 %) higher sliced carbohydrate content (48.34 roasted Microbial contamination fruits, showed there lower (1.24, 0.83, 1.73 0.66 log10 CFU/g Aspergillus flavus, niger, Penicillium digitatum spp, respectively)