Moses Kwadzo^1,, Rebecca Owusu¹, Fatimah Abubakari Von¹, Edward Decker², James Kofi Annan¹

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.

food security, sensory attributes, okra, consumer preferences, acceptability