The Impact of Appertisation and Boiling on the Nutritional Content of Okra (Abelmoschus esculentus Cultivar Hiré) Cultivated in Côte D'Ivoire

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

¹Laboratory of Food Biochemistry and Tropical Product Technologies (LBATPT), Nangui ABROGOUA University, Faculty of Food Science and Technology, 02 BP 801 Abidjan 02, Côte d'Ivoire

²National Centre for Agricultural Research (CNRA), Bouaké Regional Directorate, 01 BP 633 Bouaké 01, Côte d'Ivoire

³Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Joseph Ki-Zerbo University, Ouagadougou 01 BP 7021, Burkina Faso

Cite this paper:
Aïssatou Coulibaly, Victor Christ Emmanuel Atta, Adam Camille Kouamé, Hemayoro Sama and N'Guessan Georges Amani. The Impact of Appertisation and Boiling on the Nutritional Content of Okra (Abelmoschus esculentus Cultivar Hiré) Cultivated in Côte D'Ivoire. American Journal of Food Science and Technology. 2026; 14(3):92-98. doi: 10.12691/ajfst-14-3-3

Abstract

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.

Keywords:
Okra canning boiling nutritional composition

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