Okra has medicinal properties and good nutritional value, making it a viable choice for the nutraceutical business (Elkhalifa et al. 2021). Immature pods are used as a vegetable, while the extract of the pods serves as a thickening agent in numerous recipes, such as soups and sauces, to augment their viscosity (Dhaliwal 2010; Kumar et al. 2013). K, Na, Mg and Ca are the key components in the pods (Kumar et al. 2010). The mucilage found in the pod walls is made up of chemically linked polysaccharides that are rich in minerals and proteins (Woolfe et al. 1977) and are used in food and medicine (Kumar et al. 2010). Because of consumer preference, high nutritive value, round-the-year cultivation prospects and export potential, okra has gained an important position in India’s horticulture scenario.