Proximate composition of Hibiscus sabdariffa Andamaranthus caudatus

2013 ◽  
Vol 4 (1) ◽  
pp. 37-41
Author(s):  
D. Kubmarawa ◽  
M.H. Shagal ◽  
A.M. Magomya ◽  
D.A. Kitan
Keyword(s):  
Proximate Composition ◽  
Hibiscus Sabdariffa

scholarly journals Physicochemical Evaluation of Seeds and Oil of Nontraditional Oil Seeds

2015 ◽  
Vol 3 (8) ◽  
pp. 687 ◽  
Author(s):  
Adam Ismail Ahmed ◽  
Awad Mohammed Babeker ◽  
Ahmed Mohammed Ahmed Elamin ◽  
Elshiekh Awadelkarim Ibrahim
Keyword(s):  
Proximate Composition ◽  
Food Science ◽  
Local Market ◽  
Hibiscus Sabdariffa ◽  
Science Department ◽  
Oil Seeds ◽  
Sclerocarya Birrea ◽  
Physicochemical Evaluation ◽  
Food Science Department ◽  
Department Faculty

The present work was conducted in the Laboratory of Biochemistry and Food science department, Faculty of Natural Resources and Environmental Studies, University of Kordofan, in order to evaluate some nontraditional oil seeds these are i.e. Marula (Sclerocarya birrea), Roselle (Hibiscus sabdariffa L.) seeds and Christ’s thorn (Zizyphus spina-christi) seeds. The seeds of the roselle and Christ’s thorn fruits were procured from Elobeid local market, North Kordofan State, while marula fruits were obtained from Elnuhod, West Kordofan State. The proximate composition of the seeds, cake and christ’s thorn pulp was done. Some chemical and physical properties were performed for the extracted oil. The results revealed that proximate composition of the seeds and cake differ statistically among the studied materials. Significant differences were observed among the oil extracted from these species; moreover, these oils differ significantly in color and viscosity only.

scholarly journals Proximate Composition and Parasitic Contamination of Hibiscus sabdariffa Seed Cake (Roselle Seed Cake): A Soup Condiment Produced by North-Western Community, Nigeria

2021 ◽  
pp. 18-31
Author(s):  
D. D. Attah ◽  
Y. M. Sanyinna ◽  
N. T. Isyaku ◽  
M. K. Kele ◽  
N. A. Ridwan ◽  
...  
Keyword(s):  
Local Government ◽  
Entamoeba Histolytica ◽  
Proximate Composition ◽  
Giardia Lamblia ◽  
Crude Protein ◽  
Local Government Area ◽  
Moisture Determination ◽  
Hibiscus Sabdariffa ◽  
Seed Cake ◽  
North Western

Background: Soup condiments are edible food items which are added to dishes, used as thickeners for soup and also as food supplements such as sauce that is added to food to impact specific flavours. They are abundantly produced in Nigeria especially in North-Western part of the country. Aims: The aim of this research was to determine the proximate composition and parasitic contamination of Hibiscus sabdariffa seed cake (Roselle seed cake): a soup condiment produced by North-Western Community, Nigeria. Study Design:  Samples were purchased and collected at random from the markets of different places in the study areas, aseptically placed into polythene bags and labelled correctly. Place and Duration of Study: The study was conducted in Zuru and Sakaba Local Government Areas of Kebbi State, North-Western Nigeria. Methodology: The proximate analysis carried out include: moisture determination, ash determination, determination of crude protein, lipid determination, fibre determination and carbohydrate estimation by difference. The protozoa present in the samples were identified by direct microscopy. Results: The proximate composition of Hibiscus sabdariffa seed cake in the study areas had a very high level of carbohydrate content (52.44±1.03%), followed by the moisture content (15.43±0.10%), lipid content (12.00±0.50%), fibre content (11.16±0.58%), ash content (7.80±0.05%) and crude protein content (1.16±0.13%) which was the lowest. The highest prevalence rate of the identified protozoa was recorded in Entamoeba histolytica 2(50.0%) followed by Giardia lamblia 1(25.0%) in Zuru Local Government Area. No protozoa was seen in Zuru sample 0(0.0%). In Dabai sample, Giardia lamblia was seen 1(25.0%). While in Bedi sample, Entamoeba histolytica 2(50.0%) was seen which was the most prevalent. However, in Sakaba Local Government Area, a total of nine protozoa was seen and all were Entamoeba histolytica. Dirin-Daji sample showed 1(11.1%), Doka 2(22.2%), Dankolo 2(22.2%), Janbirni 1(11.1%), Laraba 1(11.1%) and Makuku 2(22.2%) respectively. Conclusion: It can be concluded that the available carbohydrate and moisture contents were higher than other parameters and the local soup condiments were heavily contaminated with protozoa and Entamoeba histolytica had the highest prevalence which can cause serious food-borne diseases in humans in the study areas. Finally, the need to apply good manufacturing practices in processing the condiments in the study areas and North-Western Nigerian Community as a whole is highly recommended.

Diuretic activities of a methanolic petal extract and fractions of Hibiscus sabdariffa

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
OO Ndu ◽  
CN Aguwa ◽  
CS Nworu ◽  
CC Nwanma ◽  
MI Ukpoma
Keyword(s):  
Hibiscus Sabdariffa

Comparing the leaf secretory apparatus of Hibiscus sabdariffa and Hibiscus surattensis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
K Raghu ◽  
Y Naidoo
Keyword(s):  
Hibiscus Sabdariffa ◽  
Secretory Apparatus
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