EFFECT OF PROCESSING METHODS ON PROXIMATE AND ANTINUTRITIONAL FACTORS OF ROSELLE (HIBISCUS SABDARIFFA L.) SEEDS

Abstract

Roselle seeds were analyzedto assess the effect of different processing methods on their proximate and antinutritional factor composition. The seeds were divided into four treatments containing unprocessed, soaked, sprouted and boiled roselle seeds. Each treatment was replicated three times. Effect of processing methods on proximate composition revealed that boiling and sprouting significantly (P<0.05) increased ether extract but decreased nitrogen free extract. Crude fiber content was significantly (P<0.05) depressedby soaking in water.Crude protein, however, was unaffected (P<0.05) by the processing methods. Sprouting significantly (P<0.05) increased calcium and depressed phosphorus, boiling on the other hand significantly (P<0.05) reduced calcium in the roselle seeds. Boiling was most effective (P<0.05) at depressingtrypsin inhibitor activity and tannin content of roselle seeds, and phytate was significantly (P<0.05) depressed bysprouting.