Abstract
Roselle (Hibiscus sabdariffa) plants are still considered as potential sources of nutrients and pharmaceutical compounds. This chapter discussed the available data in ethnobotanical uses of Roselle, it’s fermented products, nutritional potential and sensory acceptance. Through database search, Bikalga, Mbuja, dawadawa botso, Fururndu and datou were the most seasoning agents prepared from Roselle seeds. As the preparation of seasoning agents varies from one country to other as well as within the same country, important differences in nutritional value and sensory acceptance were observed. These products are usually fermented by Bacillus spp. (such as Bacillus subtilis, Bacillus licheniformis and Bacillus amyloliquefaciens) in an alkaline fermentation brought about by the extensive hydrolysis of the proteins to amino acids and volatiles. Roselle calyces’ juices were mostly prepared by traditional fermented (microflora) or mixed culture of yeasts and fungi. This chapter underlined that not enough is known about the ethnobotanical uses of Roselle calyces and seeds.
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