Abstract
he study investigated the chemical properties of sorrel cordial juice. Cordial juice
produced from sorrel calyces were analysed for nutrient, antinutrient and sensory
properties. Cleaned calyces were used to produce sorrel cordial juice using
standard procedures. Black currant cordial juice used by consumers served as
control was used to compare and investigate the chemical properties of the product
(sorrel cordial juice). Sorrel cordial juice had significantly (P<0.05) higher crude
protein, ash, calcium, iron, phosphorous, zinc, copper, ascorbate and β-carotene
than the control. It contained significant (P<0.05) traces of cyanide, phytate and
tannin than the control. Sorrel cordial juice was preferred to the control. These
results suggested that diversifying the utilization of this indigenous nutritious
plant through the development of new product would provide new value-added
product into the family menu.