African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12481

Full Length Research Paper

Nutrient composition and storage studies on roselle extract enriched deep-fat-fried snack food

Daramola, B.* and Asunni, O. A.
Department of Food Science and Technology, Federal Polytechnic, P.M.B. 5351, Ado Ekiti, Ekiti State, Nigeria.
Email: [email protected]

  •  Accepted: 12 September 2006
  •  Published: 02 October 2006

Abstract

Roselle extract fortified deep-fat-fried snack food (ReSF) developed was evaluated for nutritional and organoleptic enrichment. Effect of the extract and package films on oxidative changes in ReSF as affected by display conditions were also examined. ReSF is rich in dietary Fe (1965 µg/g sample) with variable organoleptic profile. The Roselle extract exerted inhibitory activities on peroxidation. Display of ReSF under day or dark as opposed to display under direct sunlight exerted protection (PF = 0.90) of product from light induced deterioration. Application of translucent film for packaging of ReSF conferred protection on the snack food against light induced peroxidation.

 

Key words: Roselle extract, fortification, deep-fat-fried snack, display condition, packaging.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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