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American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 705-708
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Authors

Olayemi Foline

Adedayo Rachael

Muhummad Ruqayyah

Bamishaiye Eunice

Keywords

Research Article

The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition

Olayemi Foline, Adedayo Rachael, Muhummad Ruqayyah and Bamishaiye Eunice
This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non-alcoholic drink obtained from three varieties of zobo calyx (Hibiscus sabdariffa); dark red, bright red and wine subjected to the same preparation conditions were Investigated. Hundred grames of each of the samples were boiled separately in 4 L of water for 10 min to extract the juice into the water. The zobo drinks thus produced were analysed for their nutritional quality. It was observed that dark red zobo drink has the highest percentage of Vitamin C (7.5 mg g-1), calcium (4 ppm) and ash (15.5%) content, the bright red recorded a high value in only magnesium (13.25 ppm) and the wine however, recorded the highest value in sodium (50.67 ppm), potassium (235 ppm), iron (1.17 ppm). The pH was noted to be high in all the three varieties i.e., 2.53. 2.50 and 2.67 for dark red, bright red and wine, respectively. The sensory evaluation also showed that the dark red zobo drink has the highest acceptability. It was therefore, concluded that the three varieties had their peculiar nutritional benefits therefore the choice depends on the producer and consumer; however, from the sensory evaluation the dark red was more preferred.
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Comments

Ugbah Nnamdi Ikechukwu Reply

I am a Nigerian based in Enugu Nigeria,a Chemical Engineer, am a local producer of Zobo drink & want to get more information for my clients to drink the more

Bamishaiye Eunice

Thanks do much. Mr Ugah did not indicate the area of interest, is it mode of preparation, storage, chemical or physical properties. Anyway, he can read further on my published article:
E.I. Bamishaiye, F.F. Olayemi and O.M. Bamishaiye (2011). Effects of Boiling Time on Mineral and Vitamin C Content of Three Varieties of Hibiscus sabdriffa Drink in Nigeria. World Journal of Agricultural Sciences 7 (1): 62-67, 2011

Willem

That's really thnkiing out of the box. Thanks!

Eromosele Aleni Samuel Reply

I'm a 500l student of medical laboratory science< Ambrose Alli University>
This is my seminal topic. please i need more information on it> thanks

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