%0 Journal Article
%T Compositional Attributes of the Calyces of Roselle (Hibiscus sabdariffa L.)
%A S.O. Babalola
%A A.O Babalola
%A O.C. Aworh
%J Journal of Food Technology in Africa
%D 2001
%I 
%X 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.
%U http://www.ajol.info/index.php/jfta/article/view/19306