African Journal of Biotechnology Vol. 5 (19), pp. 1803-1807, 2 October 2006   

ISSN 1684–5315 © 2006 Academic Journals        

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.

*Corresponding authors E-mail: daramola-bode@yahoo.co.uk.

Accepted 12 September, 2006

Roselle extract fortified deep-fat-fried snack food (R_eSF) developed was evaluated for nutritional and organoleptic enrichment. Effect of the extract and package films on oxidative changes in R_eSF as affected by display conditions were also examined. R_eSF is rich in dietary Fe (1965 µg/g sample) with variable organoleptic profile. The Roselle extract exerted inhibitory activities on peroxidation. Display of R_eSF 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 R_eSF conferred protection on the snack food against light induced peroxidation.

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