1.  Introduction

Hibiscus Sabdariffa, also known as Ambadi Bjaji or Roselle, is tropical plant native to Africa Asia. Ambadi is an annual herbaceous plant, the plant mainly available during the early monsoon season[1,2]. There are two verities found in India, Hibiscus Sabdariffa and Hibiscus Cannabinus..[3] In numerous tropical regions, rural communities have long relied on harvesting an array of wild leafy greens, roots, tubers, and fruits due to their cultural significance and utility as supplemental nutrition, often referred to as 'famine' or 'hunger' foods[4]. Beyond providing edible produce, these plants also serve as vital sources of fodder, fuel, and medicinal remedies. They play a crucial role in ensuring food and nutritional security for impoverished rural tribes. The practice of foraging for wild vegetables and fruits remains prevalent today[5]. For many tribal communities, these wild edible species are the primary, if not sole, source of vegetables, as commercial cultivated options are often unaffordable. Wild edible plants are predominantly gathered by tribal, rural, and forest-dwelling communities to meet daily nutritional needs and satisfy cultural culinary traditions[6].

Characteristics

- Height: 2-2.5 m (7-8 ft)

- Leaf length: 8-15 cm (3-6 in)

- Flower diameter: 8-10 cm (3-4 in)

- Fruit maturation: 6 months

Utilizable Parts and Benefits:
Every part of Hibiscus sabdariffa offers unique health benefits.

• Fruits are used to make herbal tea that aids digestion and provides vitamins A, B, C, and folic acid.
• Leaves are rich in minerals, antioxidants, and beta-carotene and are consumed as a delicacy across India.
• Stems are used in cooking and fiber production.
• Seeds are crushed for oil, which is used in both cooking and lighting.

Nutritional Composition:

According to the Indian Food Composition Tables (IFCT 2017), 100 grams of Ambadi leaves provide approximately 36.57 kcal, 1.85 g protein, 9.56 mg iron, 857.17 µg vitamin A, and 35.43 mg vitamin C Table 1.

Table 1 Nutritive Value of Indian Foods, NIN 2017

Objective – 1.To prepare and standardized a food product for Ambadi Bhaji Jelly optimizes its texture, taste and nutritional content.

2. To investigate and discover the possibilities of using Ambadi Bhaji, a locally available and environmentally friendly ingredient, to create food product.

3. To evaluate the effects of different sugar concentration and gelling agent on the quality of Ambadi Bhaji Jelly

2. Methodology - The current study was conducted at the laboratory of Home Science Department, Government D.B. Girls' P. G. College, Raipur, Chhattisgarh. The experimental design consisted of one control and three treatment variants: T1, T2, and T3. All necessary materials were sourced from local markets. High-quality Ambadi leaf (Hibiscus Sabdariffa) characterized by their green leaf and red stem were selected for jelly preparation. Affordability was ensured to facilitate widespread consumption. Nutritional analysis of all samples was performed at a laboratory.

Fig 1:  block chart of Process of Jelly making

Preparation- 250gm edible portion of Ambadi leaf (Hibiscus Sabdariffa) were taken, wash them well and boil them for 30 minutes. After the boiling straining the extract of Ambadi leaf thoroughly. The standard Jelly preparation method was employed for the control sample. Subsequently, jelly variant with modified sugar concentration (40%, 50% and 60%) were prepared, as outlined in Table 2

Fig 2: process of jelly making

3. Result and Discussion

Sensory Evaluation- A three member expert panel conducted sensory assessments of both control and experimental samples Table 3, utilizing Likert scale to rate the products. Each sample was prepared in triplicate and the mean score was calculated as the final result Table 4.

Table 2: Preparation of control and experimental sample

Table 3: Sensory evaluation of Ambadi leaf Jelly

Table 4: Nutritive value of Ambadi leaf Jelly per 100gm

Table 3 significant variation in sensory attributes (like - Appearance, Flavor, Texture, Taste, Overall acceptability) across different Ambadi leaf Jelly formulation.

The results suggest that:

1. The control formulation (T0) is the most acceptable in terms of sensory properties.

2. T2 formulation shows potential, with scores close to the control sample in texture and flavor.

3. T1 formulation requires improvement, particularly in texture and overall acceptability.

4. T3 formulation, although acceptable, has room for improvement in appearance and taste.

Finding-

1. Appearance: Control sample (8.67) significantly better than T2 (7.83) and T3 (6.83).

2. Texture: Control sample (8.67) and T2 (8.33) scored higher than T1 (6.33) and T3 (7.67).

3. Flavor: Control sample (8.5) and T2 (8.17) scored higher than T1 (7.83) and T3 (8).

4. Taste: Control sample (9) scored significantly higher than all other samples.

5. Overall Acceptability: Control sample (8.67) scored highest, followed by T2 (7.33) and T3 (7.67), with T1 (6.33) being the lowest.

The incorporation of sugar, lemon juice and gelatin significantly enhanced the nutritional and sensory attributes of Ambadi leaf Jelly.

Nutritional Significance:

Ambadi leaf Jelly are rich in Vitamin C, Antioxidant, and Vitamin A along with essential minerals like iron, calcium, phosphorous and phytochemicals compounds. The commercialization of Ambadi leaf leveraging advanced technologies holds potential to sustainable communities’ economic development.

4. Conclusion:

The sensory evaluation of Ambadi Bhaji jelly formulations revealed significant differences in appearance, texture, flavor, taste, and overall acceptability. The control sample (T0) consistently scored the highest in all parameters, indicating its optimal formulation. The study successfully developed and evaluated jelly from Ambadi leaves demonstrating its potential as nutritious and acceptable food product.