The Nutritional and Microbiological Quality of Traditionally Dry Okra in the Central African Republic

Okra is one of the most consumed vegetables in the Central African Republic, given the difficulties of storing it fresh can lead to post-harvest losses and con- tamination. The objective of this study is to evaluate the physicochemical, nu- tritional and microbiological quality of dried okra. The analysis focused on samples of dried okra taken from the Bangui markets. The humidity level was carried out by the thermogravimetric method which consists of determining the quantity of water...