Tun Norbrillinda Mokhtar, Norra Ismail, Mohamad Helmi Mohd Arshad & Mirfat Ahmad Hassan Salahuddin·Asian Food Science Journal·2025
Background: Tisane or herbal tea prepared from Hibiscus sabdariffa L. (roselle), either alone or blended with other herbs, is widely recognised for its health-promoting properties, including antidiabetic potential. Infusion time plays a crucial role in the extraction of colour pi...
Open access
Research Article10.9734/afsj/2025/v24i10821
Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternativ...
Open access
Research Article10.9734/afsj/2025/v24i7806
Aim: To study the chemical and microbiological profiles of dried Hibiscus sabdariffa calyces and bissap drinks prepared from these calyces and relate the findings to current prevalence of noncommunicable diseases in the Cape Coast Metropolis. Study Design: Experimental design. Pl...
Open access
Research Article10.9734/BMRJ/2016/28563
Mahendran Sekar, Hazlin Nadira Mohd Hashim, Fatin Shahirah Ahmad Fadzil, Syafina Syafawati Mohamed Sukaini, Nurul Noorain Mohamad Zukhi, Muhammad Nafiz Nadzri & Mohd Syafiq Abdullah·Microbiology Research Journal International·2015
Hibiscus sabdariffa (Indian elder, family: Malvaceae) is a species of hibiscus, found naturally in Malaysia, India, Africa and Australia. It is cultivated wild areas on village outskirts and wasteland in Malaysia, Perak State. The parts of the plant are used for diuretic, mild la...
Open access
Research Article10.9734/BMRJ/2015/19142
Zobo drink is an indigenous non-alcoholic drink made from hot water roselle calyces of Hibiscus sabdariffa. The drink has gained wide acceptance, as it is consumed by several millions of people from different socio-economic classes and background in West African sub-region. The g...
Open access
Research Article10.9734/BMRJ/2015/15534