The emulsifying properties of extracted okra (Abelmoschus esculentus L.) mucilage at different maturity indices (1, 2 and 3) were studied. The okra mucilage was prepared using water extraction method and was determined their viscosity at different temperature (10, 30, 50 and 70°C), water holding capacity (WHC), oil holding capacity (OHC), as well as their emulsion capacity (EC) and emulsion stability (ES). Results found that okra with maturity index 2 produced the highest percentage yield of mucilage (1.46%) and followed by index 1 (1.10%) and index 3 (0.31%) (p