Quality and sensory evaluation of processed calyces of six varieties of Roselle (<i>Hibiscus Sabdariffa</i> L.)

Abstract

Extracts from mature calyces of six varieties of Roselle (Hibiscuss sabdariffa L.) grown at the University of Agriculture, Abeokuta, were assessed for quality through proximate and chemical analysis procedures as well as by sensory evaluation. Proximate composition of all six varieties as indicated by percentages of carbohydrate, protein, crude fibre, fat and ash were similar, with carbohydrate and crude fibre as dominant constituents. Colour intensity as a major index in calyzx utility for beverage drink concentration was determined by spectrophotometric assay of extracts, with results indicating significant differences between varieties.Sensory evaluation and chemical analysis further showed a high ranking for the Purple Dark Red variety in terms of colour intensity, sourness to taste, and overall acceptability of the drink. This was followed by varieties Light Red, Bright Red, Dark Red, Ex-Alabata and Green in that order.The implications of the differences between varieties in colour intensity, pH, and titratable acidity in industrial use for beverage drinks were discussed.

Nigerian Journal of Horticultural Science Vol. 9 2005: 110-115