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Response of roselle (Hibiscus sabdariffa L.) to rates of inorganic and farmyard fertilizers in the Sudan savanna ecological zone of Nigeria
Roselle manure nitrogen fertilizer calyx yield pods/plant and seeds/pod
2011/1/12
Field trials conducted in two rainy seasons at the Usmanu Danfodiyu University, Sokoto, Nigeria, were used to investigate the response of Roselle to organic manure (2.5, 5.0 and 7.5 tons/ha cow dung) ...
Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce)
Ascorbic acid Hibiscus sabdarriffa Lactuca sativa
2010/9/29
The utilization of locally available vegetables is limited due to lack of information and knowledge on their nutritive values. The thiamin and ascorbic acid content of both fresh and dried leaves of H...
Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce)
Ascorbic acid Hibiscus sabdarriffa Lactuca sativa
2010/9/29
The utilization of locally available vegetables is limited due to lack of information and knowledge on their nutritive values. The thiamin and ascorbic acid content of both fresh and dried leaves of H...
The Effect of Roselle (Hibicus sabdariffa Linn.) Calyx as Antioxidant and Acidifier on Growth Performance in Postweaning Pigs
Roselle Antioxidant Acidifier Growth Performances Enzyme Activity Malondialdehyde Ileal Digestibility Postweaning Pigs
2016/4/27
Two experiments, involving a total of 100 crossbred pigs (Hampshire??Landrace??Duroc) aged 5 weeks, were used to evaluate the effect of Roselle (Hibicus sabdariffa Linn.) calyx as an antioxidant and a...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...