Effects of different traditional cooking methods on nutrients and mineral bioavailability of okra (Abelmoschus esculentus)
AbstractThe objective of this research was to determine the effect of cooking using two different methods of preparing okra soup in Ondo state on nutrient, mineral content including zinc bioavailability of okra, Abelmoschus esculentus. The okra fruits were grated and divided into four lots; two lots were cooked with other ingredients of soup for 3minutes and 5minutes with
oil. The protein content of okra soup cooked for 3minutes (5.48g/100g with oil OWO & 7.18g/100g without oil OWTO) was significantly higher (P . 0.05) than the protein content of okra soup cooked for 5minutes (4.01g/100g OWO & 5.40g/100g OWTO). Also the protein content of the okra cooked without oil OWTO was significantly higher (P . 0.05) than when it was cooked with oil OWO in the two ways of preparing okra soup. The fat content of the okra cooked with oil OWO increased significantly (P . 0.05) while the one cooked without oil OWTO decreased significantly (P . 0.05). The mineral Fe (2.91ppm 3mins & 3.92ppm 5mins) at OWTO were significantly higher (P . 0.05) than Fe (2.26ppm 3mins & 1.78ppm 5mins) at OWO. While the mineral Ca (2.95ppm 3mins & 5.08ppm 5mins) at OWTO were significantly lower (P . 0.05) than Ca (7.59ppm 3mins & 6.11ppm 5mins) at OWO. The Zn content at OWTO was not
significantly different (P . 0.05) from OWO at the respective cooking time. The calculated [Ca][Phytate]/[Zn] molar ratio of the cooked okra soups were below 0.5mol/Kg. Cooking made the Zn to be more bio-available because the values become lower after cooking. Nutritionally, preparing okra soups without oil guaranteed more protein and zinc bioavailability.