An Agro-Economic Appraisal of the Response of Okra to Leaf Defoliation: Growth and Marketable Yield (Report‪)‬

INTRODUCTION Okra (Abelmoschus esculentus (L) Moench) is a popular vegetable in the tropics, cultivated for its immature pods and dry seeds [1, 2]. It is a flowering plant in the mallow family and known in many English speaking countries as lady's fingers or gumbo. It is a good source of vitamins C and A, also B complex vitamins, iron and Calcium [3]. It is low in calories, a good source of dietary fibre and is fat free. The vitamin C present in its fruits and vegetables is a powerful antioxidant and anti-inflammatory, making it play a major role in fighting cancer and heart disease and also helping keep the digestive system healthy [4]. The leaves are tender and mild to eat and can be taken to control blood pressure by enhancing blood flow. Its superior fibre content helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. The greenish yellow edible oil extracted from the seeds of okra has a pleasant taste and odour and is high in unsaturated fats such as oleic acid and linoleic acid [5]. A few people eat the young shoot and leaves as vegetable salad. Okra seeds may be roasted and ground to form a caffeinate-free substitute for coffee [6].