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Ascorbic acid content

Ascorbic acid content of okra sample was 38.13, 27.02 and 26.57
mg/100g, and of green beans sample was 56.32, 44.85 and 38.68
mg/100g for fresh, after blanching and after freezing process, respec-
tively. The blanching caused obvious decrease in vitamin C content
due to oxidation, high solubility in water and high sensitivity to heat
(Hui et al., 2004). Martins and Silva (2003) reported that, improper
frozen storage causes evident changes in sensory characteristics that
can influence consumer acceptability, but also leads to products re-
duced nutritive value, mainly in vitamin C.

Sodium content

Sodium content of okra sample was 226.27, 184.61 and 126.83
mg/100g, and of green beans sample was 127.03, 093.25 and 075.38
mg/100g for fresh, after blanching and after freezing process, re-
spectively.

Potassium content

Potassium content of okra sample was 794.31, 676.64 and 656.37
mg/100g, and of green beans sample was 712.43, 606.34 and 586.53
mg/100g for fresh, after blanching and after freezing process, re-
spectively.

Calcium content

Calcium content of okra sample was 402.56, 326.48 and 309.59
mg/100g, and of green beans sample wand 407.65, 302.52 and
292.64 mg/100g for fresh, after blanching and after freezing process,
respectively.

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