Mineral and Vitamin Composition of Plain and Turmeric Enriched Hibiscus sabdariffa Drink

Abstract

The study aimed at producing and analyzing the micronutrient composition of plain and turmeric enriched Hibiscus sabdariffa drink. Plain Hibiscus sabdariffa drink (sample A) was produced using dried rosella calyces (125g) and water (1500ml) while turmeric enriched Hibiscus sabdariffa drink (sample B) was produced using dried rosella calyces (125g), water (1500ml) and turmeric (100g). The extracts were allowed to cool at ambient temperature (29oC) for 2 hr in clean bowls. The filtrate was then used for the chemical analysis. The minerals were determined using wet-acid digestion method as described by AOAC and vitamins were determination using spectrophotometric and titration methods respectively. Means and standard deviation were calculated and means were compared using student-T test. Calcium (103.81mg/100g), phosphorus (190.59mg/100g), sodium (21.10mg/100g), iron (13.18mg/100g), zinc (3.35mg/100g) and copper (630µg/100g) were significantly higher in turmeric enriched Hibiscus sabdariffa drink, while phosphorus (105.79mg/100g) was significantly higher in plain Hibiscus sabdariffa drink. Thiamin content (0.16mg/100g) of turmeric enriched Hibiscus sabdariffa was not significantly different from thiamin value (0.15mg/100g) obtained for plain Hibiscus sabdariffa drink. Niacin (0.86mg/100g) and β-carotene (108.85µg100g) were however significantly (p>0.05) higher in turmeric enriched Hibiscus sabdariffa drink. Incorporating turmeric in Hibiscus sabdariffa drink production has been shown to increase the micronutrients composition of Hibiscus sabdariffa drink, particularly key nutrients such as iron, zinc and β-carotene (pro-vitamin A) that are critical for proper body functioning and development.