
	Pakistan Journal of Nutrition
	Year: 2008 \| Volume: 7 \| Issue: 1 \| Page No.: 50-56 DOI: 10.3923/pjn.2008.50.56

Effect of Soaking, Sprouting and Cooking on Chemical Composition, Bioavailability of Minerals and in vitro Protein Digestibility of Roselle (Hibiscus sabdariffa L.) Seed

Abu El Gasim A. Yagoub, Mohammed A. Mohammed and Asma A. Abu Baker

Abstract: Chemical composition, bioavailability of minerals and in vitro digestibility of proteins in karkade seed (Hibiscus sabdariffa L.) as affected by soaking, sprouting and cooking were studied. The different methods showed varied deviation of nutrients and antinutrients from the raw seeds. Sprouting and cooking significantly increased protein content and decreased starch and soluble carbohydrates levels. K, Na and all the trace elements studied were decreased by processing methods. Cooking was more effective in improving bioavailability of minerals studied than soaking or sprouting. Total polyphenols reduced more by cooking, while phytic acid did not change significantly by processing. In vitro protein digestibility was significantly reduced by all processing methods, with soaking gave the highest percentage of reduction and cooking the lowest percentage. The results also indicated that domestic processing methods changed total acidity and fat acidity as well as N solubility in water and 1 M NaCl. Amino acid profile of the karkade seed indicated that sulfur amino acids and threonine are the limiting amino acids. With respect to FAO pattern, considerable proportion of the essential amino acids were retained on processing, except for lysine on soaking and sprouting and sulfur acids on sprouting and cooking.

PDF Citation Report Citation

RELATED ARTICLES:

•	Nutritional Value of Cassa occidentalis and its Potential Contribution to Aquaculture Feed

•	Effect of Cooking Time on the Proximate and Mineral Composition of Breadfruit (Artocarpus altilis) Grown in Abidjan, Côte D’ivoire

•	Nutrient Composition of Some Unconventional and Local Feed Resources Available in Senegal and Recoverable in Indigenous Chickens or Animal Feeding

•	Effect of Multi-processing Techniques on the Chemical Composition of Horse Eye Bean (Mucuna urens)

How to cite this article:

Abu El Gasim A. Yagoub, Mohammed A. Mohammed and Asma A. Abu Baker, 2008. Effect of Soaking, Sprouting and Cooking on Chemical Composition, Bioavailability of Minerals and in vitro Protein Digestibility of Roselle (Hibiscus sabdariffa L.) Seed. Pakistan Journal of Nutrition, 7: 50-56.

DOI: 10.3923/pjn.2008.50.56

URL: https://scialert.net/abstract/?doi=pjn.2008.50.56

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		Academic Journals Database
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		EMBASE
		Genamics
		MIAR

Science Alert