## 3 Results and Discussion
### Effect of OMET Growing Technique on Amino Acid Composition of Okra Pods and Leaves  
The effect of OMET growth technique significantly (\(p\leq 0.05\)) affected the nutritional levels of okra. A total of 16 amino acid compounds were quantified in okra pods and leaves grown under the OMET and non-OMET growing techniques. The essential amino acid compounds included: Arg, Ser, Gly, Asp, Glu, Ala, and Pro and are illustrated in Figure 6A,B. On the other hand, non-essential amino acids such as His, Thr, Met, Lys, Tyr, Leu, Phe, Asn and Gln were quantified, as shown in Figure 7A,B. Figure 4: Freshly harvested okra pods (**A**) OMET and (**B**) non-OMET grown at day 110 after transplant. Figure 5: Effect of OMET growing condition on cumulative irrigation water during Okra vegetative growth. Figure 6: Total contents of essential amino acids in okra leaves (**A**) and pods (**B**), respectively. Significantly different at \({}^{*}p\leq 0.05\) while ns = not significant. Mean separation was conducted using a \(t\)-test. Arg = Argin, Ser = Serine, Gly = Glycine, Asp = Aspartate, Glu-glutamate, Ala = Alinine and Pro = Proline. Quantitatively, all essential amino acid compounds were 79% and 74%, higher than non-essential amino acids in okra pods and leaves when grown under OMET and non-OMET conditions, respectively. Glutamine (Glu) and aspartate (Asp) amino acids were the most predominant compounds in both pods and leaves of okra when grown under OMET and non-OMET growing conditions. The Glu contents ranged between 1.00 and 1.11 mg/kg in the pods and between 2.06 and 2.59 mg/kg in the leaves, respectively, in non-OMET to OMET, while Asp content ranged between 3.64 and 4.04 mg/kg and 2.38 and 2.73 mg/kg, respectively. Overall, the trend of the essential amino acids in okra pods grown under the OMET growing technique exhibited higher contents of Arg (1.06 mg/kg), Ser (0.51 mg/kg), Gly (0.52 mg/kg), Asp (1.11 mg/kg) and Glu (4.04 mg/kg), than those grown under a non-OMET growing technique in both okra pods and leaves (Figure 6A,B). However, a non-significant effect between OMET and the non-OMET growing technique was observed for Ala and Pro amino acid compounds in okra pods. All the quantified non-essential amino acids, which included Arg, Ser, Gly, Glu, Ala, Pro and Asp, were higher in OMET-grown leaves samples, as shown in Figure 7A,B. On the other hand, essential amino acids, including His, Lys, Met, Leu, Tyr and Phe, were higher in pods of okra grown  
Figure 7: Total contents of non-essential amino acids in okra leaves (**A**) and pods (**B**), respectively. Significantly different at \({}^{*}\)\(p\)\(\leq\) 0.05 while ns = not significant. Mean separation was conducted using a \(t\)-test. His = Histidine, Thr = Threonine, Lys = Lysine, Tyr = Tyrptophan, Met = Methionine, Val = Valine, Leu = Leucine, Phe = Phenylalanine. under OMET (Figure 7A,B). Yet, Thr (0.38 mg/kg), Val (0.49 mg/kg), and ILe (0.36 mg/kg) were unaffected by the OMET growing technique. Okra leaves grown under the OMET growing technique exhibited higher contents of His, Tyr, Lys, Thr, Met, Val, ILe, Leu and Phe in comparison to non-OMET (Figure 7A,B). In this study, the growth of okra under the OMET growth technique affected the nutritional composition on the basis of protein basic units: amino acids. It was interesting to observe that Glu and Asp were predominant amino acids in okra which were confirmed by a study reported by [PERSON] et al. [30]. Glu and Asp were found to predominate soybean genotypes which had the highest preferred sensory score concerning good taste [20; 31]. In addition, the OMET growth technique directly brought changes to primary factors such as soil temperature, light, water availability and evapotranspiration which affected amino acid nutritional composition. Amino acid accumulation was directly proportional to the growth of the environment temperature [32; 33]. A study reported by [PERSON] et al. [32] revealed that Asp increased linearly with temperature, which was a fact that can be proven by our results.