NUTRIENT COMPOSITION AND VALUE ADDITION OF GOGU (Hibiscus cannabinus L.)
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Date
2016-09-10
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Gogu (Hibiscus cannabinus L.) commonly known as kenaf belongs to the family
Malvaceae and originated from Africa. The present study revealed the nutrient
composition of leaf which contains moisture 82.4 per cent, protein 1.4 g, fat 0.9 g,
carbohydrate 14.5 g, energy 71 K cal, dietary fibre 4.5 g, calcium 164 mg, iron 1.8
mg, -carotene 2,146 μg and vitamin C 16 mg/100 g. Gogu flowers contain protein
6.9 g, carbohydrate 78.9 g, iron 8.7 mg and vitamin C 11.6 mg/100 g. Gogu seeds
contain higher amount of protein 28.9 g, fat 18.8 g, energy 437 K cal and calcium 558
mg/100 g. The phenolic content of leaf, flower and seeds was 16.4, 28 and 4.6 mg
GAE/100 g respectively. The antioxidant activity of leaf, flower and seeds was 23.7,
19 and 0.52 Vit C Eq. μg/g respectively. Four products were developed from gogu
namely puliogare leaf paste, flower juice, gogu seeds chikki and gogu roasted seeds
which were subjected to sensory evaluation using 9 point hedonic scale. Gogu
puliogare paste was accepted at 70 per cent of incorporating the leaf, gogu flower
juice at 10 per cent, gogu seeds chikki at 20 per cent and gogu roasted seeds at 100
per cent with salt was best accepted by sensory evaluation. The products were kept for
30 days for shelf life studies revealed that microbial load of developed products were
within safe limits. Thus, the processed products found to be an excellent source of
nutrients, hence it can be incorporated in food products and used as a functional food.
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