The present work aims to study the variation of the biochemical parameters between two water-cooked varieties of okra (Abelmoschuscaillei and Abelmoschusesculentus), to determine the stage of maturity with the best nutritional profile after cooking. The plant material was harvested at 4 different stages of maturity: 5, 10, 15 and 20 days after flowering. Some phenolic compounds, biochemical parameters and minerals have been determined. The results showed a significant decrease in phenolic compounds and minerals (Fe, Ca, P, K) until the 20th day of maturity for the both varieties of okra. However, there is also a significant decrease in most biochemical parameters up to the 20th day of maturity, excepted the soluble fibres and lipids. At 15 days of maturity, the Koto variety provided the highest levels of flavonoids (12.77 mg/100 g DM) and antioxidant activity (953.18 mg/100 g DM). On the other hand, the Tomi variety showed the highest value of polyphenols (119. 59 mg / 100g MS) and oxalate (362. 01 mg/100g MS). At 15 days of maturity, the Koto variety recorded the highest levels of phosphorus (11.44 mg/100g MS) and potassium (247.89 mg/100g MS) while the Tomi variety obtained high values in iron (1.07 mg/100 g MS) and calcium (214 mg/100 g MS). Thus, cooked okra, because of its high content in soluble fibers and its low content in fat, could be recommended for a weight loss, lipid-lowering and hypoglycaemic diets.
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