ABSTRACT The objectives of the study were to develop products from sorrel calyces, leaves and seeds, evaluate the products for nutrients, phytochemicals, antinutrients, food toxicant, physicochemical, microflora, sensory, storage properties and compare the products produced with existing products. Dry red sorrel calyces, leaves and seeds were used for the study. Pilot study was carried out to standardize recipe used for the formulation of the products. The products developed were jelly, cordial juice, food condiment, food seasoning and oil. Sorrel jelly and cordial juice were produced from sorrel calyx using standardized recipe and procedure by International jellies and preserved Association. Sorrel food condiments were produced from fermented sorrel seeds and sorrel oil was produced from sorrel seed. Sorrel food seasoning was produced from sorrel leaf. The nutrients, phytochemicals, antinutrients, food toxicant and sensory properties of the products were determined using AOAC methods. The sorrel seed oil was evaluated for physico-chemical properties using standard procedures. Similar products (grape jelly, black currant cordial juice, royco food condiment, rosemary seasoning and groundnut seed oil) by flavour, colour and texture used by consumers served as control for evaluation of the products developed. The products were kept at room temperature 28±2ºC to determine the keeping qualities for sixteen (16) months. Sorrel jelly had significantly higher (p
GEORGINA, N (2022). Development of Products from Sorrel (Hibiscus Sabdariffa) and Evaluation of Their Nutrients, Phytochemicals, Antinutrients, Toxicants, Physico-Chemical, Sensory and Storage Properties. Afribary. Retrieved from https://afribary.com/works/development-of-products-from-sorrel-hibiscus-sabdariffa-and-evaluation-of-their-nutrients-phytochemicals-antinutrients-toxicants-physico-chemical-sensory-and-storage-properties
GEORGINA, NKECHI "Development of Products from Sorrel (Hibiscus Sabdariffa) and Evaluation of Their Nutrients, Phytochemicals, Antinutrients, Toxicants, Physico-Chemical, Sensory and Storage Properties" Afribary. Afribary, 26 Oct. 2022, https://afribary.com/works/development-of-products-from-sorrel-hibiscus-sabdariffa-and-evaluation-of-their-nutrients-phytochemicals-antinutrients-toxicants-physico-chemical-sensory-and-storage-properties. Accessed 26 Apr. 2024.
GEORGINA, NKECHI . "Development of Products from Sorrel (Hibiscus Sabdariffa) and Evaluation of Their Nutrients, Phytochemicals, Antinutrients, Toxicants, Physico-Chemical, Sensory and Storage Properties". Afribary, Afribary, 26 Oct. 2022. Web. 26 Apr. 2024. < https://afribary.com/works/development-of-products-from-sorrel-hibiscus-sabdariffa-and-evaluation-of-their-nutrients-phytochemicals-antinutrients-toxicants-physico-chemical-sensory-and-storage-properties >.
GEORGINA, NKECHI . "Development of Products from Sorrel (Hibiscus Sabdariffa) and Evaluation of Their Nutrients, Phytochemicals, Antinutrients, Toxicants, Physico-Chemical, Sensory and Storage Properties" Afribary (2022). Accessed April 26, 2024. https://afribary.com/works/development-of-products-from-sorrel-hibiscus-sabdariffa-and-evaluation-of-their-nutrients-phytochemicals-antinutrients-toxicants-physico-chemical-sensory-and-storage-properties