Comparative Impact of Drying Techniques on Physicochemical, Proximate Compositions, and Antioxidant Properties of Roselle Calyces (Hibiscus sabdariffa L.) for Sustainable Agriculture
This study evaluated the impact of different drying methods, freeze drying (-120°C), food dehydrator (65°C), and oven drying (65°C) on the quality of roselle calyces to extend their shelf life and availability, considering implications for sustainable agriculture. Key quality parameters assessed included physicochemica...