Physico-chemical and Nutritional Properties of Unfermented and Fermented Roselle (Hibiscus sabdariffa Linn) Seeds
Fatoumata Tounkara & Mah Mountaga Fane · Asian Food Science Journal · 2022
The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries includ...
Open access
Research Article
10.9734/afsj/2022/v21i930447