PAPER TITLE :SOME PROPERTIES OF BEVERAGE OBTAINED FROM ROSELLE (HIBISCUS SABDARIFFA) CALYCES AND ALLIGATOR PEPPER (AFRAMOMUM MELEGUEATA)

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017

Paper Details

  • Author(s) : IDOWU, M.A.1, ADEOLA, A.A.2*, ADEKUNLE, A.A.1 AND OKE, E.K.1
  • Abstract:

This study investigated the effect of inclusion of alligator pepper powder on some properties of roselle beverage. Roselle beverages containing 0-5% ground alligator pepper were prepared. The pH, colour, radical scavenging ability and sensory properties of the beverages were determined. Data were subjected to analysis of variance and the means separated using Duncan’s multiple range test at 5% level. The pH and DPPH scavenging ability of the extracts ranged from 2.52 - 2.59 and 14.03 - 40.11% respectively. Range of values for L*, a* and b* were 23.22 - 24.53, 1.34 - 2.09 and 0.71 - 0.99 respectively. The aroma, taste and overall acceptability ranged, on a 9-point scale, from 5.28 - 6.14, 4.88 - 5.82 and 4.90 - 6.20 respectively. Roselle beverage containing 2% alligator pepper was the most preferred. Inclusion of 2% alligator pepper improved the antioxidant and sensory properties of beverages from roselle calyces.
Keywords : Hibiscus sabdariffa, Alligator pepper, Roselle, Sensory Antioxidant properties.