This study was done to determine the effect of Roselle extract level (Hibiscus
sabdariffa), and the wheat flour and mocaf flour ratio, as well as the interaction between
the Roselle extract level and the wheat flour and mocaf flour ratio on the chemical,
physical, and antioxidant activity of chicken sausage. The ingredients used were chicken
meat, wheat flour, mocaf flour, Roselle extract, skim milk powder, and spices. Roselle
extract levels were 0, 4, and 8% (v/w of total dough) and ratio of wheat flour : mocaf
flours were 100:0, 50:50 and 0:100. Parameters observed included chemical
composition (moisture, protein, and fat contents), physical properties (pH value and
tenderness), and antioxidant activity of chicken sausage. Data were analyzed by analysis
of variance of 3x3 factorial and continued by Duncan's new multiple range test. The
results of statistical analysis showed that Roselle extract level gave a significant effect
(P