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    Tag Archives: ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM HIBISCUS SABDARIFFA (ZOBO) AND ITS APPLICATION IN FUNCTIONAL BEVERAGES IN ABUJA

    ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM HIBISCUS SABDARIFFA (ZOBO) AND ITS APPLICATION IN FUNCTIONAL BEVERAGES IN ABUJA

    FOOD SCIENCE PROJECT TOPICS AND MATERIALS

    ENCAPSULATION OF BIOACTIVE COMPOUNDS FROM HIBISCUS SABDARIFFA (ZOBO) AND ITS APPLICATION IN FUNCTIONAL BEVERAGES IN ABUJA CHAPTER ONE INTRODUCTION 1.1 Background of the Study Hibiscus sabdariffa L. also known as roselle and familiarly sold in Nigeria as ‘zobo,’ is a well-cultivated annual herb where dried calyces are infused to produce a vibrant red, sour-tasting, beverage. […]

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