Nutrient and Anti nutrient Composition of Jams Prepared from Hibiscus sabdariffa Calyx Extract

  • OT Adepoju
  • MO Adigun
  • IM Lawal
  • EA Olaide
Keywords: Hibiscus sabdariffa, Calyx extract, Nutrient, Antinutrient, Jam.

Abstract

Objective: This study was aimed at determining the nutrient and anti nutrient composition of jams prepared from Hibiscus sabdariffa calyx extract Materials and methods: Hibiscus sabdariffa calyx, otherwise known as Red Roselle usually processed into a refreshing drink “Zobo” in Nigeria was extracted with distilled water and prepared into jams. The prepared jams were analyzed alongside one commercially available strawberry jam as control, using standard methods of analysis of AOAC, Atomic Absorption Spectrometry and Spectrophotometry. Results: Results of the analyses showed that the extract was low in crude protein (1.18g), lipids (0.13g), and ash (0.16g); very low in sodium (15.0mg), but rich in â-carotene (286μg) /100ml of extract. There were significant improvement (p<0.05) in the nutrient content of jams prepared compared with the calyx extract. The nutrient composition of prepared jams was higher than that of commercially available (control) one, though commercial jam rated highest in all sensory parameters investigated. Addition of carrot extract improved the â-carotene content and acceptability of prepared jams. Conclusion: The relatively high level of -carotene and ascorbic acid content of prepared jams qualify them to serve as source of antioxidants. The jam can also serve as good vehicle for vitamin A fortification. The low sodium content of the jams qualifies them to be suitable for consumption by all. Key words: Hibiscus sabdariffa, Calyx extract, Nutrient, Antinutrient, Jam.
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Articles

Journal Identifiers


eISSN: 0189-0913
print ISSN: 0189-0913