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Journal cover: Nutrition & Food Science

Nutrition & Food Science

ISSN: 0034-6659

Online from: 1971

Subject Area: Health Care Management/Healthcare

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Organic okro (Abelmoschus esculentus): its growth, yield and organoleptic properties


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Title:Organic okro (Abelmoschus esculentus): its growth, yield and organoleptic properties
Author(s):L.B. Taiwo, (L.B. Taiwo is a Soil Microbiologist, at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria.), J.A. Adediran, (J.A. Adediran is a Soil Fertility Scientist, at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria.), O.A. Ashaye, (O.A. Ashaye is a Food Processing and Utilization Researcher, at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria.), O.F. Odofin, (O.F. Odofin is a Crop Production Field Worker at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria.), A.J. Oyadoyin, (A.J. Oyadoyin is a Graduating High Diploma Student, at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria.)
Citation:L.B. Taiwo, J.A. Adediran, O.A. Ashaye, O.F. Odofin, A.J. Oyadoyin, (2002) "Organic okro (Abelmoschus esculentus): its growth, yield and organoleptic properties", Nutrition & Food Science, Vol. 32 Iss: 5, pp.180 - 183
Keywords:Agriculture, Nigeria, Organic food, Vegetables
Article type:Research paper
DOI:10.1108/00346650210445730 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:Okro (Abelmoschus esculentus) was grown in the field and green house and fertilized with organic-based fertilizer (OBF), organic and chemical fertilizers. Okro soups produced from the okro fruits harvested from the various fertilizers treatments were subjected to sensory evaluation tests. Application of varying rates of organic fertilizers on the greenhouse okro plants showed that 10 tonnes per hectare of organic fertilizer led to significant increases in microbial activities in the root zone and it also gave the highest pod yield. In the sensory evaluation test of organically grown okro, panelists preferred organically grown okro soup to the chemically grown variant when they assessed the colour, taste, texture, flavour and drawness. Organically grown okro enjoyed more acceptability than tthe chemically grown. In the field trial,no significant effects of all the treatments were found on some growth parameters assessed. However, application of 5t/ha of OBF led to significant increases in the number of okro pods.



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