2026 IJRSE – Volume 15 Issue 9
Available Online: 25 April 2026
Author/s:
Roque, Abby Gayle D.
Benguet State University, Philippines
Abstract:
This review explores the nutritional profile, health benefits, and preservation techniques of okra (Abelmoschus esculentus L. Moench), emphasizing its contribution to achieving the United Nations Sustainable Development Goals by reducing food waste. Fresh okra is a nutrient-dense vegetable rich in dietary fiber, essential vitamins (A, C, and K), and minerals, offering significant health benefits such as cholesterol management and kidney disease prevention. However, its high moisture content leads to rapid post-harvest spoilage. Comparative analysis reveals that while dehydration techniques like sun-drying extend shelf life and reduce anti-nutritional factors, it may result in the loss of beta-carotene and retinol. Various processing methods, including canning, freezing, and roasting, further influence its nutritional density and culinary versatility. The study emphasizes the need for controlled drying environments and advanced technologies to optimize okra’s potential as a sustainable, year-round food resource.
Keywords: Okra preservation, food waste reduction, nutritional composition, drying techniques, sustainable food systems
DOI: https://doi.org/10.5861/ijrse.2026.26128
Cite this article:
Roque, A. G. D. (2026). Okra preservation: Processing techniques, nutritional value, and health impacts. International Journal of Research Studies in Education, 15(9), 19-26. https://doi.org/10.5861/ijrse.2026.26128