1.1 BACKGROUND OF THE STUDY
Okro (Abemoschus esculentus) is a member of the malvacea family, is a widely cultivated vegetable crop. And very important in the diet of Africans (Omotosho and shittu, 2008).It is a valuable crop that provides an excellent income and generates other opportunities for small scale faremers (Selleck and Opena 2003). Indeed it is a one of the important nutritional vegetable crops cultivated in Nigeria. Covering estimated land area of 1.2 million hectares (FMAWR and RD, 20002). Okro grows in all types of Soil and thrives best in a moist, friable well drained (Kochhar, 2005), the plant is tolerant to drought stress (Majanbu et, al 2003). However, supplementary irrigation may be necessary during extend drought period for a satisfactory production (Okunade et, al 2009). In Nigeria, the widely cultivated okro is distributed and consumed either fresh ( usually boiled, sliced or fried), or in a dried form (Fatokun and Chedda 2001).