Compositional Attributes of the Calyces of Roselle (Hibiscus sabdariffa L.)

  • S.O. Babalola National Horticultural Research Institute, P.M.B. 5432, Idi-Ishin, Ibadan, Nigeria.
  • A.O Babalola Department of Food Technology, University of Ibadan, Ibadan, Nigeria
  • O.C. Aworh
Keywords: Roselle calyces, chemical analysis.

Abstract



In this study, chemical and mineral composition of the calyces of green, red and dark red roselle were evaluated. There was no significant difference in crude protein of green (17.9%) and red (17.4%) coloured roselle calyces. Crude fibre (11.2%), ascorbic acid (86.5mg/100g) and sodium (9.5mg/100g) contents of green coloured calyx were significantly higher than other calyx samples. However, dark red calyx was significantly higher in ash (6.8%) and potassium (2320mg/100g) contents than the other two calyces. Also, there was no significant differences in calcium, magnesium and zinc contents of red and dark red coloured roselle calyces at P
Roselle calyces appeared to be cheap source of vegetable protein, fat and minerals therefore its consumption should be encouraged.

The Journal of Food Technology in Africa Volume 6 No.4, 2001, pp. 133-134

KEY WORDS:

Roselle calyces, chemical analysis.
Published
2004-06-22
Section
Articles

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eISSN: 1028-6098