Physiochemical, mineral composition and antioxidant The roselle extracts were blended at various proportions of fruit (mango, Dried roselleĬalyces at a ratio of 1:10 (dried roselle calyces: water) were extracted at 50o A study wasĬonducted on the formulation of roselle extract-tropical fruit blends aimed atĮstablishing its physiochemical, mineral and antioxidant composition. The juice sour hence the need for addition of sweetening products. Unique red colour, good flavour, low sugar and high acidic content. One such plant whose flowers are used to prepare juices. Parts of plants including leaves, fruits and flowers. Different varieties of fruit juices and beverages are available globally and there hasīeen an increased consumption of fruit juices and beverages due to consumerĪwareness of nutritional and health benefits.
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