Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 423 - 426

Nutritional Evaluation of Fermented Roselle (Hibiscus sabdariffa) Calyx

Authors : O. Ojokoh , F.C. Adetuyi and F.A. Akinyosoye

Abstract: Roselle (Hibiscus sabdariffa) Calyx was fermented traditionally and by controlled fermentation using puer strains of Aspergillus niger, Aspergillus flavus and Saccharomyces cerevisiae. The proximate composition shows that there was significant increase (P=0.05) in protein content (14.7?2.5-10.8?1.1%) of the fermented samples compared to the unfermented (4.8?1.3%). The antinutritional composition of the samples showed a significant decrease (P=0.05) in the phytate and tannin content (488.8?3.7-752.4?7.5 mg/100g and 1.21?0.1-1.92?0.0%) of the fermented samples in comparison to the unfermented 2143.6?0.8 mg/100g and 5.30?1.1%). The nutritional evaluation revealed that there was a decline in growth in the albino rats on all the treatments except for control diet where there was increase in growth. Serum aspertate amino transferase (AST) and serium alanine amino transferase (ALT) activities of the rats fed with the calyx samples were higher (268.0?11.5-409.3?12.4 i? LG and 19.0?1.1-23.5?1.7 i? LG ) than the control (208.0?406 and 16.4?11.8 i? LG ).

How to cite this article:

O. Ojokoh , F.C. Adetuyi and F.A. Akinyosoye , 2005. Nutritional Evaluation of Fermented Roselle (Hibiscus sabdariffa) Calyx . Journal of Food Technology, 3: 423-426.

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