Exploring the biochemical potential of roselle seed (Hibiscus Sabdariffa L.) flour: Antioxidant and antinutrient responses to processing methods

Authors

  • Abosede Oduntan Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Titilope Fasuan Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Rabiat Ahmed Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Balikis Mustapha Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Onaolapo Olatunji Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Oluwayemisi Oni Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • David Raphael Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Adebisi Akinrinola Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria
  • Mohammed Attanda Product Development Programme, National Horticultural Research Institute, Ibadan 200272, Nigeria; Department of Agricultural and Environmental Engineering, Bayero University, Kano 700006, Nigeria
Article ID: 266
39 Views

DOI:

https://doi.org/10.18686/fnc266

Keywords:

roselle seed flour; proximate; anti-nutrient; antioxidant; functional properties

Abstract

Roselle seeds, rich in antioxidants, have anti-nutrients content, limiting their use in food applications. Processing methods can alter their composition and minimize these anti-nutrients. This study investigates the influence of processing methods on the antioxidant and antinutrient composition of roselle seed flour. Roselle seeds were fermented, germinated, and roasted, and a portion was left unprocessed to serve as a control. The samples were analyzed for antinutrients like tannins, phytate, saponins, oxalate and cyanide. Antioxidants such as anthocyanin, flavonoid and phenolic compounds were also analyzed using established analytical procedures. The data was subjected to linear regression analysis and t-test to reveal the influence of processing on the various phytochemicals. The treatment methods significantly (P = 0.05) influenced the concentration of all antioxidants, and antinutrients of the flour. The results show that the roasting method preserved the antioxidants more than all treatments but was not equally effective in depleting the antinutrients. This study recommends that the choice of processing method for roselle seeds should be tailored to the potential needs of the consumers. These deductions can help enhance the utilization of roselle seed flour to benefit both producers and consumers and enhance food security.

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Published

2024-09-16

How to Cite

Oduntan, A., Fasuan, T., Ahmed, R., Mustapha, B., Olatunji, O., Oni, O., Raphael, D., Akinrinola, A., & Attanda, M. (2024). Exploring the biochemical potential of roselle seed (Hibiscus Sabdariffa L.) flour: Antioxidant and antinutrient responses to processing methods. Food Nutrition Chemistry, 2(4), 266. https://doi.org/10.18686/fnc266

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Vol. 2 No. 4 (2024)

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Copyright (c) 2024 Abosede Oduntan, Titilope Fasuan, Rabiat Ahmed, Balikis Mustapha, Onaolapo Olatunji, Oluwayemisi Oni, David Raphael, Adebisi Akinrinola, Mohammed Attanda

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