FORMULATION AND EVALUATION OF ANTIDIABETIC HERBAL CHOCOLATE USING AEGLE MARMELOS LEAVES

The study was concluded the active constituents present in Aegle marmelos leaves extract exhibit the superior inhibition against diabetic activity. The chocolate formulation results shown in the specific limits for the respective evaluation, parameters of color, texture and chemical composition variation melting point, physical stability. The alkaloids present in the leaves are well extracted through 95% ethanol. During separation, it was observed under UV light 366nm the alkaloids are separated successfully by thin layer chromatography technique.