Abstract

Proximate and mineral element composition of three varieties of calyces of Hibiscus sabdariffa was carried out. The nutritional components so determined include crude protein, crude fat, crude fibre, ash, moisture and carbohydrate. From the analyses carried out of the three varieties of the calyces there was no significant difference in the levels of all the nutritional components with the exception of the crude fat content. The crude fat content observed was 5.60%, 7.80% and 8.20% for white, purple and pink varieties respectively. Sodium, potassium, calcium, magnesium, iron and zinc concentrations in the three varieties of calyces of Hibiscus sabdariffa were observed to fall within the same range. Of the three varieties, the white variety with low crude fat content as compared to the pink and purple varieties was chosen by the local populace for soup making. The choice of the white variety for soup making by the local populace may not be unconnected with its low crude fat value. Vitamin C observed was 26.02%, 25.12% and 26.04% for white, purple and pink varieties respectively. Determination of the pH of the calyces of Hibiscus sabdariffa revealed a pH range of 2.40%, 2.60% and 2.50% for white, purple and pink varieties respectively.