Abstract
ABSTRACT This study explores the inclusion of roselle seed flour as an enrichment ingredient in the preparation of crunchy gurundi snacks from 0% to 100% inclusions; 30% roselle inclusion had the highest protein and carbohydrate, fat content ranged from 4% to 12%, thickness from 2.77 to 3.69 m, and spread ratio from 7.00 to 13.54; 100% inclusion had the lowest weight and 10% the highest. A higher roselle percentage produced a darker color; 10% inclusion was the most adjudged in the overall acceptability. The potential of roselle seed flour as an enrichment ingredient is revealed in the study.
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