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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/3404

Title: Compositional attributes of the calyces of roselle (Hibiscus sabdariffa L.)
Authors: Babalola, S.O.
Babalola, A.O.
Aworh, O.C.
Keywords: Food Safety & Technology
Roselle calyces. chemical analvsis. ft01035
Issue Date: Oct-2001
Publisher: Innovative Institutional Communications
Citation: The Journal of Food Technology in Africa 6(4)
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/~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 P Roselle calyces appeared to be cheap source of vegetable protein, fat and minerals therefore its consumption should be encouraged.
URI: http://bioline.utsc.utoronto.ca/archive/00002255/01/ft01035.pdf
http://hdl.handle.net/1807/3404
Other Identifiers: http://bioline.utsc.utoronto.ca/archive/00002255/
Appears in Collections:Bioline International Legacy Collection

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