To establish the quality control parameters for the isolated mucilage, the primary goal was to concentrate on qualitative and quantitative analysis of isolated okra mucilage using High-performance Liquid chromatography and Thin Layer Chromatography. Methods: The components present in the methanolic and ethanolic fruit extract of okra were identified using high performance liquid chromatography (HPLC) at 254 nm and 356 nm. Ascorbic acid, an amino acid, and the overall amount of polyphenols were quantified. Results: According to the findings, 11.5 and 10.5%, respectively, of the okra fruit mucilage were found to be yielded by methanolic and ethanolic fruit extracts. When detected at wavelengths of 254 nm and 356 nm, respectively, HPLC analysis of methanolic and ethanolic okra fruit extract revealed the existence of 8 components with Rf values in the range of 0.14 to 0.62 and 0.14 to 0.54. The okra fruit methanolic extract was found to have 11.45%w/w of the total amino acids. It was discovered that the ascorbic acid content in methanolic and ethanolic okra fruit extracts was 0.24% w/w and 0.18% w/w, respectively. The methanolic and ethanolic okra fruit extracts were calculated to have total phenolic contents (tannic acid equivalents, mg/g) of 4.6% w/w and 5.3% w/w, respectively.