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