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Author(s): Adewole Samuel Adegoke, Temitope Fawaziah Lawal, Bolade K. Kikelomo, Oluwaseun Adetayo Adewole, Patience Abisola Olusamya, Oyesiji O. O., Adebiyi-Olabode A. O., Ngozi Angela Ukangwa.

Volume/Issue: Volume 7 , Issue 3 (2024)

Abstract:

Sweetening of Hibiscus sabdariffa drink (zobo) with sucrose is a major drawback on its health benefits. This research assessed the quality of ginger-spiced Hibiscus sabdariffa “zobo” drink sweetened with dates and sugar. Four samples of zobo drink were produced and the drink samples were assessed for physico-chemical properties, nutrient composition, antioxidant properties and sensory qualities. Data was analyzed using one-way analysis of variance (ANOVA) with Statistical Package for Social Sciences (SPSS) version 20.0 at P<0.05 and means were separated using Duncan Multiple Range Test. The pH was between 2.88 and 2.96 while obrix was 3-14.5 and titratable acidity was 0.78 - 0.83. The ranges for the nutrient composition are; moisture content (82.41% - 90.46 %), ash content (0.13%-0.68%), crude fiber (0.00% - 0.02%), fat content (0.18% - 0.92%), protein content (0.45%-2.41%), carbohydrate content (8.77% - 13.65%). Results for the antioxidant properties ranges; total flavonoid content (19.12 – 32.30 mg/ml), phenolic content (38.34 to 45.53 mg/ml), diphenyl picrylhydrazyl (60.90-65.12 %), ferric reducing antioxidant power (40.04 – 50.50 mg GAE/ml) and total reducing power (0.63 – 0.93 µg/ml). The sensory results showed that the samples were all acceptable in terms of colour, aroma and overall acceptability. However, there was preference for sample with 5 % dates and 5 % sucrose. Addition of dates to zobo is beneficial in terms of crude fibre, vitamin C, antioxidant activities and sensory qualities.

Keywords:

Quality, Hibiscus sabdariffa, Antioxidant, Zobo, Physico-chemical, Nutritional.

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