Effect of Soaking, Sprouting and Cooking on Chemical Composition, Bioavailability of Minerals and in vitro Protein Digestibility of Roselle ( Hibiscus sabdariffa L.) Seed

摘要

Chemical composition, bioavailability of minerals and in vitro digestibility of proteins in karkade seed ( Hibiscus sabdariffa L.) as affected by soaking, sprouting and cooking were studied. The different methods showed varied deviation of nutrients and a