Abstract:
To study the chemical and microbiological profiles of dried Hibiscus sabdariffa calyces and bissap drinks prepared from these calyces and relate the findings to current prevalence of noncommunicable diseases in the Cape Coast Metropolis. The chemical aspect was carried out at the School of Agriculture Laboratory of the University of Cape Coast and the microbiological aspect was at the Food Research Institute, Accra from February to April, 2016. Standard methods and tests were used to determine the chemical and microbiological variables. The Kjeldahl method was used to determine protein, the amount of potassium and sodium were determined using a flame photometer, the complex metric titration was used to determine the amount of calcium and magnesium. The amounts of Iron, Copper and Zinc were also determined. The pH was measured using a pH meter, titratable acidity using NaOH titration and total sugars using the colorimetric method.
