eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-07-04 10 7 476 481 10.12691/jfnr-10-7-5 JFNR20221075 article Moses Kwadzo moses.kwadzo@ucc.edu.gh 1 Rebecca Owusu 1 Fatimah Abubakari Von 1 Edward Decker 2 James Kofi Annan 2 Department of Agricultural Economics and Extension, University of Cape Coast, Ghana Council for Scientific and Industrial Research, Accra, Ghana Preservation of highly perishable farm produce at household level is very essential in promoting food security. In this paper, we examine the effects of freezing and drying on the sensory attributes of okra. Fresh-frozen, blanched-and-frozen, and sun-dried okra samples were preserved for eight weeks. Portions of the preserved okra samples (treatments) and fresh okra (control) were cooked in equal quantities of lightly salted water. A preference test was then conducted using a panel of 20 judges. Paired sample t-tests between the treatments and the control showed that the blanched and frozen okra was the preferred preserved sample type, with sensory attributes closest to those of fresh okra. Given that consumers are more likely to accept preserved vegetables that retain most of their sensory qualities, it is recommended that blanched and freezing are employed to preserve fresh okra at the household level. http://pubs.sciepub.com/jfnr/10/7/5/jfnr-10-7-5.pdf food security sensory attributes okra consumer preferences acceptability