Okra, a high nutritional potential, is one of the underutilized indigenous vegetables in Ethiopia.rnLack of scientific information on the nutritional quality, phytochemical and oil properties of okrarnis a major constraint in its utilization in Ethiopia. This has worsened the already existing everrnincrease growing gap between human population and food supply. A food based-interventionrnspecifically dietary diversification is an affordable and sustainable strategy to meet the demandrnof adequate food supply and population growth. One way of ensuring dietary diversity is tornsearch and promote underutilized indigenous plant species such as okra.Therefore, the overallrnobjective of this study was to determine nutritional quality, antioxidant properties, functionalandrnoil characteristics of pods and seeds of eight okra accessions grown in Assosa AgriculturalrnResearch Center in Benishangul Gumuz region, Ethiopia. The effect of different traditionalrnprocessing methods on nutritional, antioxidant and functional properties of the pods and seeds ofrnselected okra accessions was also evaluated. The germplasm of okra accessions was collected from different agroecologicallocations in thernregion by Assosa Agricultural Research Center in 2012 and 2013 harvesting seasons andplantedrnon the research center plot under similar agronomic practice and management conditions duringrnthe 2014 main cropping season.The pods and seeds of eight okra accessions, namely OPA#1,rnOPA#2, OPA#3, OPA#4, OPA#5, OPA#6, OPA#7, and OPA#8 were collected from the centerrnplots during the 2014 main okra harvesting season. The analyses were carried out using differentrnofficial standard procedures and analytical grade chemicalreagents. The pods and seeds of okrarnaccessions were then characterized for its proximate composition, mineral contents, antinutritional factors, phytochemical profiles, physicochemical properties, and functionalrnproperties. The proximate composition in g/100gon dry weight basis of the pods and seeds of okra accessions varied significantly (P