Non-leafy vegetables are highly perishable products and require good processing treatment to prevent post-harvest losses and non-bioavailable nutrient in dry or processed food. This study was carried out to determine the effect of shade and oven drying on the nutrient and microbial quality of lady’s finger okra (Abelmoschus esculentus). Proximate, mineral, vitamin and Anti nutrient composition of Okra were determined using standard methods of Association of Official Analytical Chemists. The...