International Journal of Biochemistry Research & Review

Aims: The objective of this study is to determine the influence of fermentation time and drying method on certain physicochemical parameters of okra.

Study Design: Blanched okra was subjected to natural fermentation followed by drying to produce eight distinct samples, enabling a systematic analysis of the processing effects.

Place and Duration of Study: Laboratoire de Biocatalyse et des Bioprocédés, Université Nangui Abrogoua, between January and March 2025.

Methodology: Eight okra samples were prepared based on fermentation duration and drying method, he impact of these processes on physicochemical parameters, mineral composition, and amino acid composition was then determined using standard analytical methods. The data obtained were analysed using ANOVA and Principal Component Analysis (PCA).

Results: The finding showed that fermentation time and drying method has a significant influence on all parameter. A decreasing trend can be observed in pH (minimum value of 4.01), total sugars, and fat content with the increase of fermentation time. Conversely, the ash and specific mineral contents (Fe: 48.66 mg/100g; K: 350.17 mg/100g) increased, peaking at day 1 – 3. Similar to the protein and amino acid (proline: 2.733 mg/100g; alanine: 3.621 mg/100g) were also highest in samples fermented for 1-3 days. It was also demonstrated that oven-dried sample has better retention of most nutrient consistently compared to sun-dried samples.

Conclusion: The study shows that short-term fermentation (1 to 3 days) coupled with oven drying significantly improves the nutritional value of okra by enriching its protein, amino acid and mineral content, while reducing sugar levels and pH. These findings advocate for adopting controlled fermentation and moderate thermal drying in artisanal processing to produce high-quality, stable, and nutritious okra-based food ingredients.