The Effect of Roasting on the Sensory Properties of Roselle Tea


  • Adiza Sadik Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Tamale Technical University, Tamale
  • Iddrisu Abdul-Mumeen DepartmeFaculty of Biosciences, University for Development Studies, Nyankpala Campus, Ghana


Tea from roosted Roselle leaves and calyx or Hibiscus sabdariffa is soothing and exceptionally appealing. Hibiscus sabdariffa is an erect indigenous, tropical annual herb, heavily underexploited with huge dietary potential and belonging to the family Malvaceae. The preference and acceptability of roasted and non-roasted Roselle teas prepared from samples obtained in Tamale were investigated for their total solids, pH and sensory properties. Standard methods were used for the determination of the total solids, moisture and pH of Hibiscus sabdariffa teas. Fifty panelists from the Tamale Technical University were used in the sensory evaluation study. The panelists compared the two teas on the bases of flavour, texture, taste, appearance and colour and the general acceptability. The study reveals that dried and roasted Roselle has 90.9 % and 93.8 % total solids respectively. The pH of fresh, dried and roasted Roselle leaves and calyx were respectively 2.0, 4.2 and 5.6 with moisture content ranging from 78.6 %, 9.1 % and 6.2 % respectively. Comparative analysis of the sensory evaluation showed that although the appearance, colour and texture were important for consumers, taste and flavour were more important for the overall acceptance of the teas. The flavour of the roasted Roselle tea was more acceptable than that of the non-roasted tea. The taste of the roasted tea was extremely liked by the panelists than that of the non-roasted Roselle tea. Generally, panelists’ preference and overall acceptability were given to the roasted Roselle tea.


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How to Cite

Sadik, A. ., & Abdul-Mumeen, . I. (2021). The Effect of Roasting on the Sensory Properties of Roselle Tea. ADRRI Journal of Agriculture and Food Sciences, 5(2(4) July-September), 1-20. Retrieved from