Pius M. Mathi

Formulation and Characterisation of a Hibiscus–Baobab-Based Functional Drink with Enhanced Nutritional and Antioxidant Properties

The purpose of this article is to develop a functional plant-based beverage that harnesses the nutritional and bioactive properties of baobab powder and hibiscus flower extract. A completely randomised design was used in the study, with baobab levels of 1 per cent, 2 per cent, and 3 per cent and hibiscus extract concen...