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Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without much compromising its quality and antioxidant potential.

Room‐ and freeze‐dried samples were found to have best quality in terms of colour, total flavonoid content (18.53 ± 2.39 and 18.66 ± 1.06 g kg⁻¹ respectively), total phenolic content (17.76 ± 1.93 and 18.91 ± 0.48 g kg⁻¹), chlorophyll content (1.59 ± 0.001 and 1.55 ± 0.001 g kg⁻¹) and ascorbic acid content (11.11 ± 1.04 and 8.92 ± 0.94 g kg⁻¹) compared with those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and …