Post-harvest handling, practices and value addition in roselle (Hibiscus sabdariffa L.)

Roselle is cultivated for its brilliant deep red colour and specific flavour making it a valuable food product. No studies have been conducted on its post-harvest management practices distribution and its value-added products. Roselle products are in high demand in the global market. Roselle calyces with a deep purplish red colour have a good flavour and are used in making value-added products. The process for harvesting calyces at the optimal stage, drying their, and preparing tea and jam with a rich flavour and unique taste was standardized. Additionally, a food color extraction method was developed, achieving a high extraction percentage of 95.96% with ethanol compared to aqueous extracts. The characteristics of food colour such as extraction efficiency (74.65%), solubility index (96.92%), hygroscopicity (17.02%), colour evaluation (Chroma 48.56, Hue angle 0.70, bulk density (0.32 g/ml), tapped density (0.35 g/ml) and flowability (Hausner Ratio 1.06 and Carr’s Index 5.71) proved roselle ethanolic extracted powder as an efficient natural food colour powder.