Table 1.

Proximate composition, functional properties and antioxidant activity of roselle seed powder

Analysis	Mean ± standard deviation
Moisture (%)	6.6 ± 0.14
Ash (%)	1.1 ± 0.09
Crude protein (%)	13.0 ± 0.28
Crude fat (%)	17.4 ± 0.51
Crude fibre (%)	24.7 ± 0.71
Total carbohydrate (%)	37.3
Water holding capacity (g/g)	2.1 ± 0.16
Water retention capacity (g/g)	2.2 ± 0.04
Oil holding capacity (g/g)	14.1 ± 0.36
Swelling capacity (g/g)	1.0 ± 0.00
Emulsifying activity (mL/100 mL)	2.1 ± 0.48
Emulsion stability (mL/100 mL)	3.0 ± 0.41
Organic molecule absorption capacity (g/g)	0.65 ± 0.02
DPPH radical scavenging capacity (%)	44.7 ± 3.61
Total phenolic content (mg GAE/100 g seed)	18.8 ± 1.86

*Total carbohydrate is obtained by difference. Total carbohydrate = 100 % − (%moisture+ %ash+ %protein+ %fat+ % crude fibre)