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Carbohydrate content

Carbohydrate content of okra sample was 7.54, 7.56 and 6.80%,
while of green beans sample was 5.06, 3.63 and 4.06% for fresh,
after blanching and after freezing process, respectively. The soluble
solids of frozen vegetables did not change significantly during freez-
ing. The amount of total and individual sugars also did not change
much (Sipos et al., 2009).

Fiber content

Fiber content of okra sample was 5.92, 5.23 and 4.94%, as well
as of green beans sample was 6.31, 5.70 and 5.43% for fresh, af-
ter blanching and after freezing process, respectively. According to
Puupponen-Pimiä et al. (2003), dietary fiber components were rather
stable during blanching, and they were either not affected. The ex-
planation would be the mechanical disruption of cells during pro-
cessing that might have resulted in better extraction of fiber compo-
nents (Czarnowska and Gujska 2012).

Ash content

Ash content of okra sample was 0.79, 0.68 and 0.67%, while, of
green beans sample was 0.86, 0.77 and 0.75% for fresh, after blanch-
ing and after freezing process, respectively. Some of industrial pro-
cessing implies carrying out a series of prior operations to prepare
the products, such as washing and blanching, can signify a decrease
in mineral content of vegetables (Polo et al., 1992). Frozen vegetables
after storage period which a statistically significant decrease in ash
content compared with the blanched material was recorded (Walde-
mar et al., 2000).

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