Aïssatou Coulibaly¹, Victor Christ Emmanuel Atta¹, Adam Camille Kouamé², Hemayoro Sama³, N'Guessan Georges Amani^1,

Food and nutritional insecurity linked to the seasonal availability of nutrient-dense vegetables remains a major challenge in Côte d'Ivoire, where okra (Abelmoschus esculentus, cultivar Hiré) is a staple ingredient of traditional sauces but is highly perishable and available only during a short harvest window. Boiling, the most common household preparation method, is known to cause substantial losses of heat- and water-soluble nutrients, while industrial canning (appertisation) has rarely been evaluated under local conditions as an alternative that can extend availability while preserving nutritional quality. The aim of this study was to evaluate the effects of appertisation and boiling on the nutritional composition of okra. It was prepared using these two heat treatment methods and then analyzed to determine its macronutrient, mineral, vitamin C, and bioactive compound content. The results revealed that fresh okra had the highest levels of protein (14.11%), polyphenols (5.84 mg EAG/g), flavonoids (17.75 mg EQ/g), and vitamin C (31.13 mg/100 g). Appertised okra retained its protein (13.84%), essential minerals (calcium: 82.16 mg/100 g DM, phosphorus: 64.03 mg/100 g DM), and vitamin C (26.55 mg/100 g) well. Conversely, water-cooked okra is high in fiber (20.72%), but experiences considerable nutritional decline, especially in vitamin C (10.26 mg/100 g). Thanks to its preserved nutritional qualities and shelf life, canned okra represents a promising alternative for sustainably promoting local production and playing a key role in the food and nutritional security of the population in Côte d'Ivoire.

Okra, canning, boiling, nutritional composition