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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 4, 2001, pp. 133-134
Bioline Code: ft01035
Full paper language: English
Document type: Research Article
Document available free of charge

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

 en Compositional attributes of the calyces of roselle ( Hibiscus sabdariffa check for this species in other resources L.)
Babalola, S.O.1 Babalola, A.01 and Aworh, O.C2


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/~OOg) and sodium (9.5mg/lOOg) 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 PRoselle calyces appeared to be cheap source of vegetable protein, fat and minerals therefore its consumption should be encouraged.

oselle calyces. chemical analvsis

© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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