Okra (Abelmoschus esculentus) is an economically important vegetable crop grown in the tropical and sub-tropical parts of the world has its Origin in West Africa (Joshi et al., 1974). It is grown commercially in countries such as India, Turkey, Iran, Western Africa, Yugoslavia, Bangladesh, Afghanistan, Pakistan, Burma, Japan, Malaysia, Brazil, Ethiopia, Cyprus and the Southern United States.
Okra is known by many local names in different parts of the world. In Nigeria, it is known as ‘Ila’ in Yoruba land, ‘Kubewa’ in Hausa and ‘Okwale’ in Ibo. It is called lady’s finger in England, Gumbo in the United States of America, Guino-gombo in Spanish, Guibeiro in Portuguese and Bhindi in India.
Okra is highly variable morphologically. It is dicotyledonous plant and semi woody. Most common varieties in Nigeria are Iroko, 3 months (olosumeta), NHAe 47-4 and 40 days.
It is cultivated for its fibrous fruits or pods containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable. The roots and stems of okra are used for cleaning the cane juice from which gur or brown sugar is prepared (Chauhan, 1972). Its ripe seeds are roasted, ground and used as a substitute for coffee in some countries.
Mature fruits and stems containing crude fiber are used in the paper industry. Extracts from the seeds of the okra is viewed as alternative source for edible oil. The greenish yellow edible oil has a pleasant taste and odour, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of the seed is quite high at about 40%. Okra provides an important source of vitamins, calcium, potassium and other mineral matters which are often lacking in the diet of developing countries.
African dish with Okra as vegetable
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