MORPHOLOGY AND VISCOSITY OF FRUIT OF FOUR ACCESSIONS OF OKRA (Abelmoschus spp)

ABSTRACT

Okra (Abelmoschus spp) is a flowering plant in the mallow family. It is valued for its edible green pods. The economic importance of okra cannot be overemphasized. All parts of the okra plant are useful, its leaves and tender shoots which are equally rich in nutrients can be cooked and eaten. This study aim to compare the viscosity of two species of okra, Abelmoschus caillei and Abelmoschus esculentus. Fresh matured Abelmoschus spp (Okra) fruit was obtained from local farmers that come to Uselu market to sell their produce during ethnobotanical study. These fruits were identified and separated into Abelmoschus esculentus and A. caillei with four accessions in total; DE/ED/001, DE/ED/002, DE/ED/003 and DE/ED/004. The fruit morphology was evaluated using qualitative and quantitative characters with the help of a descriptor. Ethnobotanical study on the variation in okra mucilage viscosity was carried out using a questionnaire and oral interviews and viscosity of fruit collected during ethnobotanical study was carried using a falling ball viscometers. Result obtained show variability in fruit morphology of okra and data obtained from ethnobotanical study shows that Abelmoschus caillei mucilage is more viscous than A. esculentus mucilage. Result from a falling ball viscometer show that accession DE/ED/003 (4.56 cρ) has the highest viscosity while accession DE/ED/001 (3.12 cρ) has the lowest viscosity.