Results 71 to 80 of about 1,235 (158)
Effect of Humic Acid and Magnesium on The Qualitative and Quantitative Characteristics and Yield of Okra [PDF]
مجلة الأنبار للعلوم الزراعيةThe objective of this experiment was to increase the productivity per unit area and improve the qualitative characteristics of okra plants. It was conducted at the College of Agricultural Engineering Sciences, University of Baghdad in summer 2023.
A. Jassim, M. Hanshal
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Remain thou as thou art: The bargain of vegetabling
Crop Science, Volume 66, Issue 2, March/April 2026.Abstract Vegetabling resulted in the development of a unique food source comprised of highly immature plant organs that delivers desirable textures, flavors, and nutritional diversity to human diets. In contrast to some dry‐seeded crops, perishable vegetables require enormous inputs of energy and technology during the postharvest period to preserve ...
Irwin L. Goldman
wiley +1 more source
Journal of the Turkish Chemical Society, Section A: Chemistry, 2022 Food security and protection are the most crucial concerns worldwide. However, vegetables may significantly contribute to the macro and micro-nutrients for good health compared to dietary supplements.
Niaz Malghani +5 more
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PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef +2 more
wiley +1 more source
Blue and red LEDs application in horticultural lighting for mineral absorption of okra leaves at the late growth stage [PDF]
AIP AdvancesFruit vegetables, including okra (Abelmoschus esculentus L.), are considered healthy due to their high content of fiber, folate, carotenoids, phenolic and antioxidant compounds, minerals, and vitamins A, C, and K.
Cissé Théodore Haba +4 more
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Enhancing the Palatability of Fibrous and Overmatured Vegetables Using Papaya as a Tenderizer [PDF]
Madras Agricultural JournalThe present study explored the potential of raw matured papaya (Carica papaya) as a natural tenderizer to enhance the palatability of over-matured vegetables, which are often discarded due to fibrous texture and low consumer acceptability.
Praneetha. S +6 more
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The Journal of The Textile Institute, 2019 In this study, okra (Abelmoschus esculentus) bast fibers and corn (Zea mays L.) husk fibers were extracted via different degumming methods and subjected to different chemical treatments including a...
Khan, G. M. Arifuzzaman +2 more
openaire +3 more sources
Glycemic indices of rats after ingestion of soluble okra fibers (Abelmoschus esculentus)
, 2020 Diabetes mellitus is a growing and important health problem for all countries. Frequently related to diabetes are the highest rates of hospitalization, as well as greater need for medical care, higher incidence of cardiovascular and cerebrovascular diseases, blindness, renal failure and non-traumatic lower limb amputations.The polar portion of A ...
Costa, Mateus Henrique de Almeida da +10 more
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Advances in Polymer Technology, 2016 ABSTRACTThe aim of present work is to study the behavior of completely biodegradable starch‐based composites containing okra cellulosic fibers in the range from 5 to 25 wt%. The cornstarch matrix and composites were prepared by using urea–formaldehyde as a cross‐linking agent.
Ashish Guleria +2 more
openaire +1 more source
Discover FoodFresh okra is highly perishable due to its susceptibility to microbial contamination, and traditional preservation methods often degrade its heat-sensitive nutrients.
Adeshina Fadeyibi +1 more
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