. 2012 Dec 8;51(12):3830–3837. doi: 10.1007/s13197-012-0902-x

Table 3.

Proximate composition and antioxidant activities of F1 (control) and F3 (20 % roselle seed powder)

Analysis	F1	F3
Ash (%)	0.80 ± 0.03^a	0.88 ± 0.01^b
Crude protein (%)	5.9 ± 0.32^a	9.4 ± 0.32^b
Crude fat (%)	25.6 ± 0.51^a	26.6 ± 0.40^b
Total dietary fibre (%)	0.9	5.6
Total carbohydrate (%)	63.9	55.0
DPPH radical scavenging capacity (%)	82.2 ± 0.39^a	98.0 ± 1.36^b
Total phenolic content (mg GAE/100 g seed)	28.4 ± 2.28^a	60.2 ± 1.08^b

*Mean and standard deviation. Value at the same row with different superscript differ significantly (p < 0.05)

*Mean value for total dietary fibre (n = 2)

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

*F1- 0 % roselle seed (control), F3- 20 % roselle seed powder were incorporated into cookie flour