Physico-chemical and Nutritional Properties of Unfermented and Fermented Roselle (Hibiscus sabdariffa Linn) Seeds

Abstract

The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries including Mali. However, no physicochemical and nutritional data has been reported on fermented Roselle seeds make in Mali. The study was conducted in the faculty of sciences and techniques between June 2021 and February 2022. The unfermented and fermented Roselle seeds were used to determine their contents in moisture, ash, fat, crude proteins carbohydrate, fatty acids, amino acids and minerals. The results showed that the studied unfermented seeds were composed 27.32% of crude proteins, 20.83% of crude lipids, 39.23% of carbohydrates and the fermented seeds showed 21.70% for proteins, 18.64% for crude lipids and 47.42% for carbohydrates. The most predominant inorganic elements were found to be potassium, magnesium, calcium and sodium in all samples, but in different orders. Phosphorus was relatively low in all samples, however, the fermented compared to the unfermented seeds showed the highest content. The fatty acids composition analysis showed the high differences in unsaturated compared to the saturated. The most predominant unsaturated fatty acid in both samples was found to be oleic acid. The nutritional parameters were estimated based on the amino acids composition of our both samples. The results suggested that our samples have high nutritional quality. Based on the results obtained from this study we can concluded that unfermented and fermented Roselle seeds could be a good source for protein deficient consumers as well as a potential food ingredient