Abelmoschus manihot
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Malvales
Family:	Malvaceae
Genus:	Abelmoschus
Species:	A. manihot
Binomial name
Abelmoschus manihot (L.) Medik
Synonyms[1]
List Abelmoschus maculatus Bartl. Abelmoschus manihot var. megaspermus Hemadri Abelmoschus manihot var. timorensis (DC.) Hochr. Abelmoschus pentaphyllus (Roxb.) Voigt Abelmoschus platidactylus (Bakh.) Nakai Abelmoschus pseudomanihot (DC.) Endl. Abelmoschus venustus Walp. Hibiscus bartlingianus Steud. Hibiscus japonicus Miq. Hibiscus manihot L. Hibiscus papyrifer Salisb. Hibiscus pentaphyllus Roxb. Hibiscus pseudomanihot DC. Hibiscus timorensis DC. Hibiscus zenkeri Gürke

Abelmoschus manihot, commonly known as aibika, is a flowering plant in the family Malvaceae. It is a subshrub or shrub native to the Indian subcontinent, Indochina, central and southern China, Malesia, New Guinea, and Queensland.^[1] It was previously classified as a species of Hibiscus but is now categorized under the genus Abelmoschus. This plant is also referred to as the sunset muskmallow, sunset hibiscus, or hibiscus manihot.

Growth Habit

Although technically a shrub, aibika is a perennial plant that, under favorable conditions, can grow over three meters in height. It is easily propagated through cuttings and relatively disease-resistant. As a result, it is widely cultivated and often found along garden borders or as an intercrop in traditional tropical gardens. Its growth habit, along with its nutritional value, contributes to its popularity in home gardening and horticulture.^[2]

Nutrition

Aibika is renowned for its highly nutritious properties. Its leaves are rich in essential vitamins, including a high content of vitamins A and C, as well as iron. Moreover, they contain approximately 12% protein by dry weight, making aibika a valuable dietary source. The leaves are commonly incorporated into various dishes such as tinola, sinigang, pinangat, or used in salads in regions like the Philippines.^[3]

Applications

Apart from its culinary uses, aibika has additional applications in different cultures. In Japan, it is known as tororo aoi and is utilized to produce neri, a starchy substance used in traditional Japanese papermaking (washi). Similarly, in Korean, it is referred to as hwang chok kyu and plays a role in making dak pul, an ingredient used in the production of hanji, Korean paper.^{[citation needed]}

Chemical constituents

A chromatographic and spectroscopic analysis published in China Journal of Chinese Materia Medica revealed the presence of thirteen compounds in aibika. These compounds include myricetin, cannabiscitrin, myricetin-3-O-beta-D-glucopyranoside, glycerolmonopalmitate, 2, 4-dihydroxy benzoic acid, guanosine, adenosine, maleic acid, heptatriacontanoic acid, 1-triacontanol, tetracosane, β-Sitosterol, and beta-sitosterol-3-O-beta-D-glucoside.^[4]