Open AccessVarietal Evaluation, Calyces Yield and Jam Preparation from Roselle (Hibiscus subdariffa L.)
Author(s) -
B. Sujana Avela
Publication year - 2021
Publication title -
indian journal of pure and applied biosciences
Language(s) - English
Resource type - Journals
ISSN - 2582-2845
DOI - 10.18782/2582-2845.8744
Subject(s) - niacin , hibiscus , health benefits , food science , riboflavin , hibiscus sabdariffa , yield (engineering) , chemistry , jams , vitamin c , botany , biology , traditional medicine , medicine , biochemistry , materials science , metallurgy
Roselle (Hibiscus subdariffa L.) has been used in number of dishes, beverages and conventional remedy of diseases for centuries. It is popular for its edible fleshy calyces and leaves that are used for making salads, tea, juices, jams, jellies, icecreams and many other products. In many countries of the world fresh calyces of roselle are harvested to produce pro health drink due to its high vitamin C and anthocyanins contents. But in bangaladesh roselle leaves and calyces are used as vegetables and its fibre is used as jute substitute. Roselle is also famous for its high nutritional and medicinal values. Nutritional analysis of calyces of roselle showed that they are high in calcium, iron, niacin, and riboflavin. It is also a source of antioxidants, anthocyanins which acts as free radical scavengers and inhibit lipid per-oxidation. Roselle is a multipurpose crop and has great potential to increase the income of farmers, producers, processors by fetching high market price both from export and local market.