Research Article
The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition
Nigerian Stored Product Research Institute, Hadejia Road, Kano, 3032, Nigeria
Adedayo Rachael
Nigerian Stored Product Research Institute, Hadejia Road, Kano, 3032, Nigeria
Muhummad Ruqayyah
Nigerian Stored Product Research Institute, Hadejia Road, Kano, 3032, Nigeria
Bamishaiye Eunice
Nigerian Stored Product Research Institute, Hadejia Road, Kano, 3032, Nigeria
Ugbah Nnamdi Ikechukwu Reply
I am a Nigerian based in Enugu Nigeria,a Chemical Engineer, am a local producer of Zobo drink & want to get more information for my clients to drink the more
Bamishaiye Eunice
Thanks do much. Mr Ugah did not indicate the area of interest, is it mode of preparation, storage, chemical or physical properties. Anyway, he can read further on my published article:
E.I. Bamishaiye, F.F. Olayemi and O.M. Bamishaiye (2011). Effects of Boiling Time on Mineral and Vitamin C Content of Three Varieties of Hibiscus sabdriffa Drink in Nigeria. World Journal of Agricultural Sciences 7 (1): 62-67, 2011
Willem
That's really thnkiing out of the box. Thanks!
Eromosele Aleni Samuel Reply
I'm a 500l student of medical laboratory science< Ambrose Alli University>
This is my seminal topic. please i need more information on it> thanks