Article Number: DRJA716350893
Vol.2 (5), pp. 49-53, December 2017
Copyright © 2017
Author(s) retain the copyright of this article
Original Research Article
Nutritional and chemical evaluation of carbonated and naturally flavoured zobo (hibiscus sabdariffa) drinks
œZobo is a natural fruit drink used in Nigeria which is produced from Roselle leaf. The objectives of this study are to use local spices like ginger, date fruits to produce œzobo juice. Also, to carbonate the zobo juice in order to protect the taste, and texture by maintaining proper temperature control which also acts as a preservative in the zobo drink.This was extracted using 50 g of Roselle leaf per 1 litre of water. Four temperature/time regimes (100°C for 1h, 100°C for 30 min, 80°C for 1h, and 80°C for 30 min) were used for the extraction. The œZobo extracts were flavoured with natural ingredients namely date (10 g) and ginger (10 g) and then carbonated using CO2 tablets. The uncarbonated extract served as control. The samples were tested for pH, titratable acidity, total soluble solids, vitamins C, K and D, iron, zinc, protein and fat. Also, consumer acceptability of the samples was investigated using a 9-point hedionic scale and twenty untrained judges. The means of the values were separated using a one way analysis of variance(ANOVA).The œzobo drink was found to have a pH range of 2.57-3.87 and a highest TTA value 0.82. Hence, they could serve as a natural acidulants. They were found to be good sources of ascorbic acid(19.37 mg-332.06 mg) and vitamin D (7.04 mg-362.60 mg). The consumer acceptability was the same for the four carbonated samples. Carbonated samples were preferred to uncarbonated ones. This research has been able to produce an acceptable nutritious zobo drink.
Keywords: Hibiscus sabdariffa, ginger, carbonated, Roselle, zobo drink.