Roselle—Hibiscus sabdariffa L. leaves at different stages of growth, calyces and seeds were analyzed for nutritional and anti-nutritional factors. All the treatments contained a good but varied proportion of carbohydrate in a range of 26.93–54.13%, crude protein from 5.7 to 27.06%, crude fat 1.16–13.09%, crude fibre 15.75–36.10%, energy 631.36–1065 kJ, ash 6.08–13.74% and moisture content 6.00–9.7%. The vitamins A, C and E were also found to be present in all the treatments in a different but substantial amount. The calcium, magnesium and iron contents in all the treatments were higher than the recommended daily allowance of 1250, 350, and 15 mg for adults, while the phosphorus and sodium values in all the treatments were below 1000 and 1500 mg RDA for adults. However, the Na + /K + for all the treatments were lower than 1. The values of anti-nutrients in the samples were small except post-flowering red which had high phytate content of 21.02%, although this can be easily reduced during processes like boiling and cooking. Thus, both cultivars of roselle contain high nutritional, elemental, and vitamins compositions and small content of anti-nutrients.

The effects of substituting germinated Moringa seed flour for wheat flour on the rheological properties of flour blends and cake quality were investigated. Wheat and germinated Moringa seed flour were blended at different proportions. Pasting properties of wheat flour were influenced by germinated Moringa seed flour substitution. Substitution of the germinated Moringa flours for wheat flour increased protein, crude fiber, iron, calcium and zinc contents of cakes from 13.14 to 23.10%, 0.71 to 2.52%, 2.95 to 7.88 mg/100 g, 48.29 to 54.56 mg/100 g and 0.86 to 1.44 mg/100 g, respectively, while carbohydrate content decreased from 65.40 to 51.08%. Physical properties of cakes were influenced by substitution of germinated Moringa seed flour for wheat. There was no significant (P ≥ 0.05) difference in crust and crumb color, aroma and texture between 100% wheat cake and composite cakes. The taste and overall acceptability of composite cakes up to 30% germinated Moringa seed flour substitution were not significantly (P ≥ 0.05) different from the whole wheat flour cake. Practical Applications This study provided some basic information required for production of wheat‐germinated Moringa seed‐based cake. Considering the high protein and mineral contents of Moringa seeds and its lower carbohydrate content compared with wheat, this food product will be beneficial to the nutrition of vulnerable groups.

Consumption of conventional soft drinks has been linked with several diseases in man. This has called for the consumption of natural soft drinks such as roselle drink. Roselle-Hibiscus sabdariffa L. is the major raw material for the production of beverage called cranberry (Florida), bissap (Egypt), zobo (Nigeria), and roselle drink generally. The nutritional and phytochemical properties found in roselle make the plant useful in the preparation of some drugs and food. It has been reported that consumption of roselle drink helps to cure diseases such as high blood pressure and diabetes. The pharmacological properties of the plant are traceable to activities of flavonoid and anthocyanin which are the major antioxidants in roselle. Good aroma and colour of the drink are among the characteristics displayed by the plant. However, consumers are sometimes exposed to risks when the drink is consumed after 24 hours of preparation due to the proliferation of spoilage microorganisms in the drink. Most of these microbes thrive even at extreme temperatures. Unfortunately, some of these microorganisms are of public health importance causing diseases such as meningitis and dysentery. Researchers have revealed that roselle calyx is the major source of contamination in the drink. This paper reviews the suitability of the plant for soft drink production. It further highlights the nutrition, pharmacology, and limitations of the plant for soft drink production.

Aims: The use of synthetic antibiotics has been the major way of curing diseases; however, over-use of antibiotics has led to emergence of multi-drug-resistant strains of several groups of microorganisms. This study aimed at examining roselle extracts for antimicrobial properties with a view to providing the best alternative to the injudicious use of synthetic antibiotics and also examines the toxicological effects of roselle extracts. Methodology: Ethanolic and aqueous extracts of roselle leaves and calyces were evaluated for antimicrobial activity based on minimum inhibitory concentration (MIC50) using Broth dilution method. The toxicological effects based on LC50 were also evaluated using Brine shrimp- Artemia salina. Simple percentage was used to determine the mortality rate of the nauplii while the minimum inhibitory concentrations of the extracts were determined using MINITAB 17 statistical package (P<0.05). Data were expressed as mean ± standard deviation of three replicates. Results: Roselle calyces, pre-flowering green and flowering red exhibited excellent inhibition to bacteria. Calyces had better antimicrobial activities and higher toxicological effects than the leaves. Green roselle at pre-flowering stage and red flowering were good for antimicrobial screening. Conclusion: Roselle extracts possessed excellent antibacterial and antifungal properties. These can be explored to develop new drugs, which can suppress the resistant strains. All the plant extracts were greater than 1000 mg/mL, which indicates that they were non-toxic to brine shrimp larvae.

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