2024, Vol. 12, Issue 5, Part B

author(s)
AM Krupanidhi, NS Ujwala, Shanthana Gowda GS, Pooja T, G Sanjay and Sharath Kanti KT

abstract
Hibiscus cannabinus is a member of the Malvaceae family, which is well-known for its significance in horticulture and economy. One of the plant's most prized parts is the Hibiscus cannabinus seed. It has been utilized as a livestock feed and a cordage crop for a number of years. The possibility of generating food-based items from Hibiscus cannabinus seeds has not been completely utilized. Food products made from plants that are naturally healthful are gaining popularity. The future crop known as Hibiscus cannabinus seeds is rich in vital nutrients and a great source of phytocompounds could play appropriate roles in the creation of plant-based foods with additional value. The seed oils acquired through Sonication, Supercritical carbon dioxide fluid extraction (SFE), Maceration and Soxhlet extraction. The seed and its value-added ingredients are currently underutilized for their nutritional and functional qualities as a culinary ingredient or main component goods. This study focuses on the value-added components of Hibiscus cannabinus seed and its potential uses in food. The study focuses on providing a brief overview of the plant, its nutritional value, the makeup of its lipid and protein content, and its uses in cuisine. The review goes into great detail about the seed's bioactive ingredients, anti-inflammatory, anti-cancer, anti-thrombotic, antioxidants, and other properties as edible flour, as well as a source of protein and edible oil in the food chain. The study concludes with a consideration of additional potential uses of Hibiscus cannabinus seed in food.