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Review Article
Biological Sciences
AN OVERVIEW ON OKRA (ABELMOSCHUS ESCULENTUS) AND
IT’S IMPORTANCE AS A NUTRITIVE VEGETABLE IN THE WORLDPriya Singha, Varun Chauhana, Brahm Kumar Tiwaria, SHUBHENDRA SINGH CHAUHAN b,
Sobita Simonb, S. Bilalc & A. B. Abidia*aDepartment of Biochemistry & Biochemical Engineering, Sam Higginbottom Institute of Agriculture,
Technology & Sciences, Deemed University, Allahabad. U.P.211007. Indiab
Department of Plant Protection, SHIATS, Allahabad. U.P.211007. Indiac
Vety. Biochemistry, Faculty of Vety. Sciences & Animal Husbandry, Shere Kashmir University of Agricultural
Sciences and Technology, Kashmir.190006.India
Dept. Of Pharmacy I.S.F Pharmacy Collage Moga Punjab.
Department of MCE Jacob School of Biotechnology and Bioengineering Shiats Allahabad*Corresponding Author Email: profababidi@yahoo.in

ABSTRACT
Okra a commercial vegetable crop belongs to family Malvaceae. It originates from Ethiopia and is widely spreadall over tropical, subtropical and warm temperate regions of the world. It plays an important role in the humandiet and is a good source of protein, carbohydrates, vitamins, calcium, potassium, enzymes, and total minerals
which are often lacking in the diet of developing country. Its medicinal value has also been reported in curing
ulcers and relief from hemorrhoids. Okra has found medical application as a plasma replacement or blood volume
expander and also useful in genito-urinary disorders, spermatorrhoea and chronic dysentery. The fruits of okra
have reawakened beneficial interest in bringing this crop into commercial production.

KEY WORDS
Abelmoschus esculentus, Biochemical composition, diseases, insects, okra, origin, production.

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INTRODUCTION
Okra (Abelmoschus esculentus (L.) Moench) known inmany English-speaking countries as lady's fingers,
bhindi in India, krajiab kheaw in Thailand, okra plant,ochro, okoro, quimgombo, quingumbo, gombo, kopi
arab, kacang bendi and bhindi in South East Asia.
However, in Middle East it is known asbamia, bamyaor bamieh and gumbo in Southern [1]. Portuguese
and Angola, okra is known as quiabo, and as
quimbombo in Cuba, gombo commun, gombo,
gumbo in France, mbamia and mbinda in Sweden,
and in Japan as okura [2], [3]. Taiwan is called qiu kui[4] Nigeria spoken in Igbo [5]. It belongs to family
malvaceae and genus Abelmoschus .The geographicalorigin of okra is disputed, with supporters of South

Asian, Ethiopian and West African origins. The plant iscultivated in tropical, subtropical and warm
temperate regions around the world [6]. Okra can begrown on wide range of soils, but well drained fertile
soils with adequate organic matter result to high yield[7]. The crop is widely cultivated throughout the year
in the tropics. Okra is a nutritious vegetable whichplays important role to meet the demand ofvegetable are scanty in the market [8]. In 2009-2010,
the total world area under cultivation was 0.43
million hectares and the production stood at 4.54
million tons and India production of okra 5784
thousand tones and productivity 11.1 tones/hectare[9]. The yield is very low as compared to the yield 9.7-1
10 tones ha of other developing countries of theInternational Journal of Pharmacy and Biological Sciences (e-ISSN: 2230-7605)

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world [10]. India being largest producer (67.1%),
followed by Nigeria (15.4%) and Sudan (9.3 %) [11].

GEOGRAPHIC ORIGIN AND DISTRIBUTION OF
OKRA
Okra plant or lady’ finger was previously included in
the genus Hibiscus, section Abelmoschus in the family
Malvaceae[12]. The section Abelmoschus was
subsequently proposed to be raised to the rank of
distinct genus [13]. The wider use of Abelmoschus
was subsequently accepted in the taxonomic andcontemporary literature [14]. The genus Hibiscus by
the characteristics of the calyx, spathulate, with five
short teeth, connate to the corolla and caducous after
flowering [15, 16]. Okra originated somewherearound the Ethiopia, and was cultivated by theancient Egyptians by the 12th century B.C. Its
cultivation spread throughout Middle East and North
Africa [3, 17]. The taxonomical revision undertaken by
Borssum and co-workers [18] and its continuation by
Bates [19] constitutes the most fully documented
studies of the genus Abelmoschus. Taking
classification of van Borssum Waalkes as the starting
point, an up-to-date classification was adopted at theInternational Okra Workshop held at National Bureau
of Plant Genetic Resources (NBPGR) in 1990. Although
about 50 species have been described, eight are mostwidely accepted [20]. Okra is grown in many parts of
the world, especially in tropical and sub-tropicalcountries [21, 22]. This crop can be grown on a largecommercial farm or as a garden crop [23]. Okra plants
are grown commercially in many countries such as
India, Japan, Turkey, Iran, Western Africa, Yugoslavia,
Bangladesh, Afghanistan, Pakistan, Myanmar,
Malaysia, Thailand, India, Brazil, Ethiopia, Cyprus andin the Southern United States [24, 25, 26].

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STRUCTURE AND PHYSIOLOGY
Abelmoschus esculentus is cultivated throughout thetropical and warm temperate regions of the world for
its fibrous fruits or pods containing round, white
seeds. It is among the most heat and drought tolerant
vegetable species in the world and will tolerate soils
with heavy clay and intermittent moisture but frost

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can damage the pods. In cultivation, the seeds are
soaked overnight prior to planting to a depth of 12 cm. Germination occurs between six days (soaked
seeds) and three weeks. Seedlings require ample
water. The seed pods rapidly become fibrous andwoody, and to be edible, must be harvested within aweek of the fruit having been pollinated. The fruits
are harvested when immature and eaten as avegetable [27].

CYTOGENETIC RELATIONSHIP
There are significant variations in the chromosome
numbers and ploidy levels of different sepceis in thegenus Abelmoschus. The lowest number reported is
2n=56 for A. angulosus [28], whereas the highest
chromosome number reported are close to 200 for A.
manihot var. caillei [29, 30, 31]. The chromosome
number within A. esculentus, s 2n = 72, 108, 120, 132
and 144 are in regular series of polyploids with n = 12[32].
BIOCHEMICAL COMPOSITION OF OKRA
The composition of okra pods per 100 g edible
portion is water 88.6 g, energy 144.00 kJ (36 kcal),protein 2.10 g, carbohydrate 8.20 g, fat 0.20 g, fibre
1.70 g, Ca 84.00 mg, P 90.00 mg, Fe 1.20 mg, βcarotene 185.00 μg, riboflavin 0.08mg, thiamin 0.04
mg, niacin 0.60 mg, ascorbic acid 47.00 mg. Protein,carbohydrate and vitamin C contains of okra [3, 22,
33, 34, 35] and plays a vital role in human diet [22,36]. Consumption of young immature okra pods isimportant as fresh fruits, and it can be consumed indifferent forms [1]. Okra fruit is principally consumed
fresh or cooked and is a major source of vitamins A, B,
C, minerals, Iron and Iodine and important vegetablesource of viscous fiber but it is reportedly low in
sodium saturated fat and cholesterol [37, 38, 39].
Presence of Fe, Zn, Mn and Ni also has been reported[40]. Okra provides an important source of vitamins,
calcium, potassium [41] and other mineral matterswhich are often lacking in the diet in developing
countries [20]. Seven days old fresh okra pods havethe highest concentration of nutrients [42].
The composition of okra leaves per 100 g edible
portion is: water 81.50 g, energy 235.00 kJ(56.00kcal), protein 4.40 g, fat 0.60 g,

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carbohydrate11.30 g, fibre 2.10 g, Ca 532.00 mg, P
70.00 mg, Fe 0.70 mg, ascorbic acid 59.00 mg, βcarotene 385.00 μg, thiamin 0.25 mg, riboflavin 2.80
mg, niacin 0.20 mg [34],[11]. Carbohydrates aremainly present in the form of mucilage [43], [44]. The
leaf buds and Flowers are also edible [45].
Okra seeds contain about 20% proteins and 20% oil[17], [46]. Okra seed oil has potential hypocholesterolemic effect [47]. The potential for wide
cultivation of okra for edible oil as well as for cake isvery high [48]. Okra seed flour could also be used tofortify cereal flour [49]. For example, supplementing
maize ogi with okra meal increases protein, ash, oiland fiber content) [50]. Okra seed flour has been used
to supplement corn flour for a very long time incountries like Egypt to make better quality dough[51]. Its ripe seeds are roasted, ground and used as a
substitute for coffee in some countries [52]. Mature
fruits and stems containing crude fibre are used in thepaper industry Greenish-yellow edible okra oil ispressed from okra seeds; it has a pleasant taste andodor, and is high in unsaturated fats such as oleic acidand linoleic acid [53]. The oil content of somevarieties of the seed can be quite high, about 40%.
Oil yields from okra crops are also high. A 2009 study
found okra oil suitable for use as a biofuel [54]. The
roots and stems of okra are used for clarification ofsugarcane juice from which gur or brown sugar isprepared [2].
INSECT PEST ON OKRA PLANT
Incidence of insect pests is one of the prime factors in
production of okra. The crop is attacked by several
insect pests among which shoot and fruit borer,
Earias vittella (Fabricius) and Earias Insulana are mostserious as it take upper hand by causing direct
damage to tender fruits. 88 to 100 percent damage tofruits by fruit borer [55]. The normal seeds per fruit
were reduced by 16.47 per cent with increase instained seeds by 200 per cent and damaged seeds by
18.70 percent infested okra fruits when comparedwith healthy [56]. The incidence of fruits borers’
usually occurring humid condition after the rainfall.
The adults’ female lays eggs individually on leaves,floral buds on tender fruits. Small brown caterpillars
bore into the top shoot and feeds inside the shootbefore fruits formation. Later on, developed and

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bore into the fruits and feed within the fruits.
Affected fruits become unfit for consumption
purposes.
Leafhopper, Amrasca biguttula biguttula (Ishida) andshoot and fruit borer, Earias spp. is a major concern
and cause havoc damage. Leafhopper alone had
caused 32.06%–40.84% [57]. Shoot and fruit borer
caused 50% reduction in fruit yield [58]. Larvae offruit and shoot borer bore into shoots during thevegetative growth stage and later in flowers andfruits, rendering fruit unfit for human consumption.
Various strategies recommended controlling thepests, the use of insecticide has resulted immediate
relief to crop and apparently benefited formers. For
same reason the use of chemical is increasing rapidly
and will continue in days to come until some reliable
alternative control measures are developed. 95%
populations of Asian countries are used insecticides.

DISEASES OF OKRA PLANT
The okra plant has the following diseases associatedwith it.
Yellow Vein Mosaic Virus (YVMV)Causative agent: Yellow Vein Mosaic Virus This is themost important and destructive viral disease in okrathat infects crops at all the stages growth. The fruitsof the infected plants become pale yellow to white incolor, deformed, small and tough in texture. The
disease causes 50-100% loss in yield and quality if theplants get infected within 20 days after germination[59], [60], [61].
Cercospora Leaf Spot
Causative agent Cercospora abelmoschi, C.
malayensis, C. hibisci In India, three species of
Cercospora produce leaf spots in okra C. malayensis
causes brown, irregular spots and C. abelmoschi
causes sooty black, angular spots .The affected leaves
roll, wilt and fall. The leaf spots cause severe
defoliation and are common during humid seasons[46] [52]Fusarium Wilt
Causative agent: Fusarium oxysporum f. sp.
Vasinfectum Fursarium wilt, a serious disease, foundwherever okra is grown intensively. The fungus
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thereby restrict water translocation. The disease issoil borne and spread through interculture operation.

Powdery Mildew
Causative
agent:
Erysiphecichoracearum,
Sphaerotheca fuliginea, Powdery mildew is caused by
Erysiphe cichoracearum and Sphaerotheca fuliginea.
The disease caused by the former is most common in
okra growing areas where as the latter has beenreported from Bangalore lately [62].
Damping Off
Causative agent Pythium spp., Rhizoctonia spp.
Damping off disease may kill seedlings before or soonafter they emerge. Infection before seedlingemergence results in poor germination due to decayof seeds in soil. Cool, cloudy weather, high humidity,
wet soils, compacted soil, and overcrowding
especially favour development of damping-off [63].
Enation Leaf Curl
The natural transmission of the disease agent occurs
through whitefly. The important symptoms of thisdisease are curling of leaves in an adaxial direction,and mild or bold enations on the under surface of theleaves (become thick and deformed). The plant
growth is retarded. Fruits from infected plants are
small and deformed and unfit for marketing [64].
Root-Decaying Disease
This disease results in the death of the young
seedlings. They are more prevalent when the crop isplanted in cold, wet soil [62].

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USES OF OKRA IN SEVERAL COUNTRIESIn Iran, Egypt, Lebanon, Israel, Jordan, Iraq, Greece,
Turkey and other parts of the eastern Mediterranean,okra is widely used in a thick stew made withvegetables and meat. In Indian cooking, it is sautéedor added to gravy-based preparations and is very
popular in South India. It became a popular vegetable
in Japanese cuisine towards the end of the 20th
century, served with soy sauce and katsuobushi or as
tempura. It is used as a thickening agent in Charleston
gumbo. Breaded, deep fried okra is served in thesouthern United States. The immature pods may also
be pickled. Okra leaves may be cooked in a similarmanner as the greens of beets or dandelions. TheIJPBS |Volume 4| Issue 2 |APR-JUN|2014|227-233

leaves are also eaten raw in salads. Okra leaves may
be cooked in a similar way to the greensof beets or dandelions. Since the entire plant is edible,
the leaves are also eaten raw in salads. Okra seeds
may be roasted and ground to form a caffeine-freesubstitute for coffee [52]. When importation of coffee
was disrupted by the American Civil War in 1861,
the Austin State Gazette said "An acre of okra willproduce seed enough to furnish a plantation offifty negroes with coffee in every way equal to thatimported from Rio.

MEDICINAL PROPERTY OF OKRA
It is medicinal value has also been reported in curing
ulcers and relief from hemorrhoids [65]. Unspecified
parts of the plant were reported in 1898 to possess
diuretic properties [66] this is referenced in numerous
sources associated with herbal and traditional
medicine. Okra has found medical application as aplasma replacement or blood volume expander [67][68], [69], [70], [62]. It is also good source of iodine
which is useful in the treatment of simple goiter andsource of other medically useful compound [37]. It isvery useful genitourinary disorders, spermatorrhoea
and chronic dysentery [71]. Tests conducted in Chinasuggest that an alcohol extract of okra leaves caneliminate oxygen free radicals, alleviate renal tubularinterstitial diseases, reduce protein urea, and improve
renal function [43], [44]. Unspecified parts of theplant were reported in 1898 to possess diuretic
properties [66] this is referenced in numerous sources
associated with herbal and traditional medicine.
Some studies are being developed targeting okra
extract as remedy to manage diabetes.

CONCLUSION
Okra (Abelmoschus esculentus (L.) Moench) is a
medicinal plant of immense importance with large
pharmacological applications. Besides having theabove mentioned nutritional and medical, industrial
properties, it has been used as an ingredient of many
herbal formulations, which are used for the cure ofvarious ailments, in particular the regulation of bloodpressure, fat, diabetes, chronic dysentery genitourinary disorders, simple goiter and ulcer.

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*Corresponding Author:
Prof. (Dr.) A. B. Abidi

Page

233

Professor of Biochemistry,
Department of Biochemistry &Biochemical Engineering,
Sam Higginbottom Institute of Agriculture, Technology & Sciences,
Deemed University,
Allahabad. U.P.211007. India
Email: profababidi@yahoo.in

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Int J Pharm Bio Sci

A.B.Abidi* et alwww.ijpbs.com or www.ijpbsonline.com