Fururndu, a Meat Substitute from Fermented Roselle ( Hibiscus sabdariffa L.) Seed: Investigation on Amino Acids Composition, Protein Fractions, Minerals Content and HCl-Extractability and Microbial Growth

摘要

Indigenous furundu is prepared by cooking the karkade ( Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Physico chemical properties and HCl-extractability of minerals of the karkade seeds and of furundu ferments were analyzed. Microbial gr