Hibiscus sabdariffa is a member of the Malvaceae family. It is an annual herb that grows to 6 feet or more, stems are glabrous; lower leaves are ovate with the upper leaves being 3-5 palmately lobed. The flowers are axillary or in terminal racemes, the petals are white with a reddish center at the base of the staminal column, the calyx enlargens at maturity and the fruit is fleshy and bright red. It is known as roselle (English), lâ??oiselle (French), jamaica (Spanish), karkade (Arabic), bissap (Wolof) and d�¢ (Bambara) among other names. The calyces are used to make cold and hot beverages in many of the worldâ??s tropical and subtropical countries. In China the seeds are used for their oil and the plant is used for medicinal properties. The leaves and powdered seeds are eaten in West Africa. White Yellow color. A well balanced, tart and astringent flavor. Some cranberry notes as well as a slight drying effect. Not excessively tart, acidic or bitter. Should be free of off-flavors and other undesirable spice/botanical notes.
Watermelon seeds are one of the common protein supplements. These are cultivated in large quantities in western Sudan. Traditionally, the seeds are extracted from the seed casing, and dried in the sun. Once dried, the seeds are pressed to extract the oil. Watermelon seeds make a great snack when they have been dried and roasted. These seeds are loaded with nutrients including fatty acids, essential proteins and lots of minerals. These seeds are rich in vitamin B like thiamine, niacin, folate and minerals like magnesium, potassium, manganese, iron, zinc, phosphorus and copper. Besides, they are a great source of calories with 100 grams of watermelon seeds providing around 600 grams of calories.
Watermelon seeds are one of the common protein supplements. These are cultivated in large quantities in western Sudan. Traditionally, the seeds are extracted from the seed casing, and dried in the sun. Once dried, the seeds are pressed to extract the oil. Watermelon seeds make a great snack when they have been dried and roasted. These seeds are loaded with nutrients including fatty acids, essential proteins and lots of minerals. These seeds are rich in vitamin B like thiamine, niacin, folate and minerals like magnesium, potassium, manganese, iron, zinc, phosphorus and copper. Besides, they are a great source of calories with 100 grams of watermelon seeds providing around 600 grams of calories.
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or bean family (Fabaceae), and was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm Size: (size: 70/80 cpo). Color is Red, Aflatoxin B1 (max) 10 P.P.B, Oil content 47% Min. Uses: Oil, confection and food supplements.
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or bean family (Fabaceae), and was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm Size: (sizes: 50/60, 60/70 cpo). Color is Red, Aflatoxin B1 (max) 10 P.P.B, Oil content 47% Min. Uses: Oil, confection and food supplements
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Its different types are variously known as gram or Bengal gram garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. India produced 64% of the worldâ??s total chickpeas. Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine. Chickpeas are a nutrient-dense food, providing rich content 20% or higher of the Daily Value of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the Daily Value. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76 which is higher than many other legumes and cereals.
Pigeon pea (Cajanus cajan) is an edible legume that is capable of fixing atrophic nitrogen in association with Rhizobium bacteria. Pigeon pea biomass, when incoporated into the soil improves its fertility and condition. Its grain is good source of dietary protein for family and can be sold for cash while the dry stems make good fuelwood. Pigeon pea originates from India as more than 77 % of the world pigeon pea is produced and consumed in India where it is a key crop for food and nutritional security of the people. Pigeon peas are also commonly grown in African region such as Kenya, Uganda, Tanzania, Nigeria, Mozambique, Malawi and Sudan and contributes about 21% of global production In Sudan Pigeon peas is cultivated in New Halfa area, Gadaref, Al Gazera and small areas of Kordofan and South Sudan, where it is sometimes known as the Congo pea or Gunga pea. Dry seeds of Pigeon pea are harvested when the pods are fully ripe and have turned yellow but before the pods start shatter. Nearly mature pods continue to ripen even after plants are cut, but very dry pods shatter and heavy losses occur when plants are cut.
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Oil Content 48% Min Moisture 7% Max Spilt Seeds 2% Max FFA 2% Max Admixture 1% Max Broken Seeds 1% Max
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