Proximate Analysis of Rosella Leaf and Pectin Extraction from Rosella Leaf

Abstract

Hibiscus sabdariffa L. (Roselle) is a medicinal substance. It became very popular all around the world because it’s like an acidic taste and nice flavor like as tea leaf. It has been applied as a primary as a food, herbal drinks, also applied as an industrial flavoring agent.Plant contain a lots of chemical compound which is most important for our healthy life, some amount of protein, dietary fiber, ascorbic acid(vitamin c) etc. And also extract pectin from rosella leaf which is used for the preparation of the jam and jelly. Pectinis anaturally occurring substance. Firstlycollect the rosella leaves for start research work and blanching at 800 temperature with little amount of NaCl. Drying the rosella leaves apply the common type of solar dryer. Most of the dryer temperature range was 50-60 degreetemperature until moisture content below 10 crashing with blending machine. Sample weight was 62.70 grams. Sample preparation for the measurement of the moisture content, dietary fiber,ash,vitamin C,Protein content and also extract naturally pectin from the rosella leaves without use any chemical. I measure the ascorbic acid used the spectrophotometric method with compare the standard curbed. When the moisture content is measured of the sample (3g) moisture content found 6.4%. Ash 6.67%, TSS &TDS 0.3339% &23%. I measured the protein content ofsample (0.4g) sample where 6.56% protein was found. Rosella plant is rich in citric acid,so its use for making the jam and jellies.