NUTRITIONAL AND PHYTOCHEMICAL PROFILE OF A TRADITIONAL BEVERAGE MADE FROM ROASTED ROSELLE (HIBISCUS SABDARIFFA) SEEDS

Nutritional and phytochemical profile of a traditional beverage made from roasted roselle (Hibiscus sabdariffa) seeds

Abstract The consumption of locally available and affordable food with high nutritional properties is a recommended solution to prevalent undernutrition in low-income countries.The objective of this study was to investigate the nutritional and phytochemical profile of a traditional beverage made from roasted green or red roselle seeds.Proximate com

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