Author: Iwanegbe Izuwa, Izuagbe Gilbert Osigbemhe

Doi: 10.26480/mjhrm.01.2025.45.49

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

This paper examined chemical and organoleptic assessment of functional Zobo drink. Traditionally, it is made by steeping dried Hibiscus sabdariffa calyces in water which has been flavored with spices. Orange and pineapple were added as sweetener. Four products were developed (Z= 100% zobo, Z= zobo with sugar, ZP=80% zobo with 20% pineapple, ZO = 80% zobo with 20% 0range, ZPO= 80% zobo with 15%pineapple and 5% orange). Chemical analysis and sensory evaluation were performed. After the data analysis, it was discovered that Zobo drink’s moisture level varied between 86.58% and 93.62%. The moisture level of sample ZPO was higher than sample Z (control). With the exception of ZPO (1.82%+0.02), all the products had low ash contents, with sample Z (0.73%+0.02), ZP (0.79%+0.02), and ZO (0.74%+0.01). The fat content was 0.39%+0.01 for sample ZPO, 0.36%+0.01 ZO, 0.37%+0.01 ZP, and 0.38%+0.01 sample Z. Sample Z had the highest carbohydrate content (11.23%+0.05). The color of the zobo drink indicated that orange and pineapple could positively enhance the drink’s color quality. The color quality of the pineapple/orange products were superior. Significant differences (p>0.05) did not exist among ZPO (4.80+0.45), ZP (4.80+0.45), and ZO (4.80+0.45). Sample Z color quality was the lowest (3.80+0.44). ZPO (4.60+0.89) had the best flavor, followed by ZP (4.40+0.54) and ZO (4.40+0.54). The calcium content varied between 162.01 to 178.26%. Sample Z had the highest calcium (178.26mg/L+0.01), followed by ZPO (164.02mg/L), ZO (162.41mg/l+0.01), and ZP (162mg/L+0.01). Sample ZO had the highest potassium content (534.02mg/L+0.02). The pH values varied between 3.14 to 3.51. All the products had extremely low pH readings, which indicated their shelf stability. Sample Z (3.42+0.02), ZP (3.51+0.02), ZO (3.41+0.02), and ZPO (3.50+0.02) are the products’ pH values. The most accepted combination was 80% Zobo, 15% pineapple, and 5% orange juice because of its superior colour quality, nutritional value and longer shelf life.