Abstract

Efforts were made at improving the nutritional status of children in this study. Grain amaranth was washed and dried in the oven at 40°C to constant weight, and then ground to powdery form. Roselle calyces were washed and boiled, during boiling; the ground amaranth powder was included at different ratios (1:10 w/v); (2:10 w/v); (3:10 w/v) and (4:10 w/v) to make Roselle drinks; traditional plain Roselle drink served as control. Each sample was subjected to chemical and sensory evaluations. The following nutrients increased significantly (p<0.05) as the level of inclusion of grain amaranth increased, protein (from 0.35% to between 0.55 and 6.89%); carbohydrate (from 6.34% to between 7.00 and 13.10%), fat (from 0.25% to between 0.42 and 1.53%), ash; (from 2.29% to between 2.35 and 3.10%), fibre (from 0.24% to between 0.28 and 0.62%). Sensory evaluation showed that Roselle drink, fortified with grain amaranth at ratios (1:10 w/v); (2:10 w/v); 3:10 (w/v) and (4:10 w/v) compared favourably with the traditional plain Roselle drink.

Key words: Roselle seeds, ground amaranth, sensory evaluation, chemical properties.