ABSTRACTA physical method for the determination of okra fruit quality based on the kinematic viscosity of okra fluid is reported. Physical evaluation of the apparent kinematic viscosities of seven local okra cultivars has direct bearing on their consumer value and has been shown to be more precise than sensory ranking procedure. Increase in the apparent kinematic viscosity index is from 3.91 to 88.59 stoke and follows an ascending order of popularity among tasters. Hence apparent kinematic viscosity is a reliable measure of relative quality assessment of different types of okra.
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