Analysis of the Nutritional Value of Hibiscus Flower Leaves Mucilage
Authors: Achadu MA, Uyigue L
DOI Info: N/A
ABSTRACT
The study was aimed at determining the suitability of the mucilages obtained from hibiscus flower leaves for food preparation by comparing its characteristics with those of okra fruit. Leaves of hibiscus flower and okra fruit were each subjected to pre-treatment operations (washing, slicing and grinding) prior to mucilage extraction for high purity mucilage and then macerated (soaked in cold water) and thereafter subjected to solvent extraction using ethanol. The mucilages obtained were subjected to physicochemical characterization and Fourier transform infrared (FTIR) spectrometry to establish characteristics and the bonds present respectively. The FTIR results showed presence of carbohydrate, proteins, oil and water for both samples. The chemical screening of the mucilages tested positive for triterpenoid/steroids, carbohydrates and cardenolide (edible nutrients) and negative for tannins and cyanogenic glycosides (poisonous/non-edible substances). The mucilages showed similar trends in all their characteristics, indicating that hibiscus flower (leaf) is suitable for consumption by human and animals.
Affiliations: Department of Chemical Engineering, Faculty of Engineering, University of Port Harcourt, Choba, Port Harcourt, Nigeria
Keywords: Hibiscus, FTIR, Extraction, Okra, Mucilage, Consumption
Published date: 2019/12/30
