Roselle (Hibiscus
sabdariffa Linn), a multipurpose underutilised crop, has immense potential for
value addition toward food, nutraceutical, and industrial purposes. The
development, optimisation and determination of the quality of Roselle-based
products (jam, jelly, and soup premix powder) is reported here. As global food
industries shift towards sustainable and health-oriented practices, the role of
underutilised crops like Roselle becomes increasingly critical. By developing
innovative products and exploring their commercial viability, this chapter
highlights the importance of Roselle in bridging the gap between traditional
knowledge and modern food science, thus contributing to global health and
economic development. An all-inclusive approach comprising raw material
selection, product development, and quality standardisation from Roselle’s
specialised nutrition profile of anthocyanins, flavonoids, and fibres was
implemented. Results revealed that Roselle products have good sensory
properties, nutritional qualities, and are shelf-stable, making them possible
for commercialisation. Proximate analysis indicated that the products were high
in carbohydrate and fibre, while sensory evaluations indicated that taste,
texture and appearance were the most preferred attributes by consumers. The
proximate analysis revealed notable differences among the products. In the case
of Roselle Jam, carbohydrates constituted the majority of the jam’s nutritional
content (21.94% to 36.21%). Protein levels ranged from 0.21% to 1.82%, while
fat content ranged from 0.6% to 0.19%. The fibre content was relatively high
(1.61%–4.57%). Moisture content ranged from 59.15% to 74.7%. For Roselle Jelly,
the jelly exhibited values ranging from 24.50% to 35.10%. For Soup Premix
Powder, the soup premix powder had a balanced nutritional profile, with carbohydrates
at 35.78%–42.30%, proteins at 5.21%–8.14%, and fats at 1.02%–2.45%. Its high
fibre content (4.87%–8.12%) was a standout feature, attributed to the inclusion
of dried vegetables and spices. Moisture content was kept below 5% to ensure
shelf stability. Moreover, stability studies proved the shelf-life for the
product at room temperature and refrigerated conditions. The research then
explores the more wide-ranging benefits of adopting Roselle, amongst which are
its economic advantages to smallholder farmers, its nutraceutical application
in the support of functional foods and its economic potential in terms of
encouraging sustainable agriculture. As global demand for natural and
functional products grows, Roselle emerges as a promising crop with the potential
to address food security, health challenges, and environmental sustainability.
Author(s) Details
Takam Yari
Food Science and Nutrition
Department, Chandra Shekhar Azad University of Agriculture and Technology,
Kanpur, Uttar Pradesh, India.
Seema Sonkar
Food Science and Nutrition
Department, Chandra Shekhar Azad University of Agriculture and Technology,
Kanpur, Uttar Pradesh, India.
Please see the book
here:- https://doi.org/10.9734/bpi/fsarh/v3/5975
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