Proximate and nutritional evaluation of West-African okra leaf and its cookie product

Background and Aim: Fortification of food materials with essential nutrients is an effective strategy for combating malnutrition, particularly in low- and middle-income countries where access to nutrient-dense foods is limited. This study evaluated the proximate, mineral, and vitamin composition of Abelmoschus caillei leaves (ACL), and assessed the nutritional composition alongside the sensory properties of cookies fortified with okra leaf flour. Materials and Methods: Proximate, mineral, and vitamin analyses of ACL and ACL-fortified cookies were conducted using standard analytical procedures. Cookies were produced from wheat flour blended with varying proportions of ACL flour. Sensory evaluations of the cookies were carried out by 50 panelists using a 9-point hedonic scale to assess appearance, texture, taste, and overall acceptability. Results: The dried ACL contained moisture (16.44 ± 0.16%), ash (18.47 ± 0.40%), crude fiber (9.89 ± 0.14%), crude protein (23.41 ± 0.22%), crude fat (2.75 ± 0.08%), and digestible carbohydrate (30.04%), with an estimated energy value of 344.50 kcal/100 g. Mineral analysis revealed the presence of calcium (2324.5 mg/100 g), magnesium (832.23 mg/100 g), potassium (3060.80 mg/100 g), sodium (414.45 mg/100 g), manganese (34.53 mg/100 g), iron (128.65 mg/100 g), copper (1.04 mg/100 g), and zinc (7.19 mg/100 g). The leaf also contained vitamin C (5320 ± 49 mg/L) and vitamin A (414.80 ± 1.20 mg/L). Proximate analysis of the fortified cookies indicated improved nutritional composition compared with the control sample, while sensory evaluations showed good acceptability in terms of appearance, texture, and taste. Conclusion: Abelmoschus caillei leaves are rich in essential nutrients and can be effectively incorporated into wheat-based cookies to enhance their nutritional quality. The use of ACL-fortified cookies may therefore represent a promising dietary strategy for addressing malnutrition.