University of Khartoum

Chemical Composition and Antinutritional Factors of Fermented Karkade (Hibiscus sabdariffa L.) Calyces and Leaves

Chemical Composition and Antinutritional Factors of Fermented Karkade (Hibiscus sabdariffa L.) Calyces and Leaves

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Title: Chemical Composition and Antinutritional Factors of Fermented Karkade (Hibiscus sabdariffa L.) Calyces and Leaves
Author: Mohmed, Taysier Mekki Esmaeil
Abstract: This study dealt with calyces and leaves of karkade (Hibiscus sabdariffa L.) to compare the effect of fermentation on its chemical composition and antinutritional factors. The calyces of karkade were obtained from El-Nasr Hibiscus Factory, Khartoum North, and the leaves for the same cultivar were collected from the experimental field of Khartoum University farm, Faculty of Agriculture. Calyces and leaves of karkade were fermented traditionally for 3, 5 and 7 days and compared with unfermented (control) sample. The moisture contents of calyces and leaves had dropped by 10% and 25% respectively, protein content increased in calyces from 8.53% to 10.57% and decreased from 8.75% to 7.07% in the leaves. The fermentation time increased the fiber content by 37% in calyces and slightly affected that of leaves. There was no significant difference in the oil content of calyces, with increasing of 36% in the content of leaves. The ash content increased significantly (p<0.05) from 8.57% to 10.67% while that of leaves was not significantly affected (p>0.05). Carbohydrate content decreased by 16% in the calyces, but it was increased 6% in the leaves. Mineral contents of karkade calyces and leaves were found to be generally dropped throughout the fermentation time. Fermentation generally tend to decrease the amounts of antinutritional factors in calyces and leaves. The effect was clearly observed on phytic acid (p<0.05) which decreased from 522.50 mg/100g in the beginning to 356.40 mg/100g at the end of fermentation and continued by the same way in the leaves. This effect also happened in the contents of polyphenols and tannins.
Description: 107 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/12020
Date: 2015-06-14


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