摘要：Aims: The study aimed to assess the nutritional profile and the ‘in vitro’ and ‘in vivo’ digestibility of two varieties of okra (Abelmoschus caillei and Abelmoschus esculentus), sun-dried and water-cooked, to determine the best harvest stage showing the best nutritional and digestibility profiles.
关键词：Okra;digestibility;stage of maturity;water-cooked;sun-dried
