INTERNATIONAL JOURNAL OF ADVANCE RESEARCH
IN MULTIDISCIPLINARY

Watermelon skin, which is typically discarded as agricultural waste, contains essential minerals and bioactive chemicals that have the potential to improve health. This study investigates the development and evaluation of a functional beverage made from watermelon rind, which is blended with additional natural ingredients such as jaggery, mint, ginger and lemon. The juice was tested for nutritional value, antioxidant capacity and sensory qualities. The results revealed that the beverage is high in antioxidants, vital vitamins and minerals. It may also provide benefits such as better immunological response, digestive function and proper hydration. Consumers responded favorably to sensory evaluations. By utilizing watermelon peel, this study promotes a sustainable approach to food production, reducing waste and developing value-added products.