Nutrient composition, phytochemical and sensory properties of zobo (<i>Hibiscus sabdariffa</i>) drinks substituted with pineapple (<i>Ananas comosus</i>) and orange (<i>Citrus sinensis</i>) juices

Abstract

Zobo drink is usually produced by boiling the petals of Hibiscus sabdariffa flower along with pineapple peel, pineapple flavour and orange flavour in water. Pineapple fruit and orange fruit are rich sources of nutrients and phytochemicals which are beneficial to health. The aim of this study was to evaluate the nutrient composition, phytochemical and sensory properties of Zobo drinks, substituted with pineapple and orange fruit. Dried Zobo leaves, ginger, cloves, pineapple flavour, orange flavour, pineapple fruit and orange fruit were purchased at Eke-Ukwu Owerri Main Market in Imo State. Four blends of Zobo drink were prepared and were labeled A, B, C and D. Blend A was original Zobo drink using orange flavour and pineapple flavour, B was Zobo drink using pineapple flavour and substitution of orange flavour with orange juice, C was Zobo drink with orange flavour and substitution of pineapple flavour with pineapple juice and blend D was Zobo drink with substitution of both orange and pineapple flavour with orange and pineapple juice respectively. Proximate, minerals, vitamins, phytochemicals and sensory properties of Zobo drink produced were carried out using standard laboratory methods. Blend A had the highest moisture(93.53%) content while the highest ash (0.35%), crude fiber (0.22%), protein (0.87%) and carbohydrate (7.29%) values were observed in blend D. Blend B, C and D had equal values of fat (0.07%). The highest values of all the mineral and vitamins tested in this study were observed in Blend D. Blend D also had the highest values of flavonoid, phytate and phenol content. This study suggests that the addition of fruit juices to Zobo drink enhances its nutritive value which could be generally acceptable. Therefore, consumption of Zobo drinks substituted with pineapple and orange fruit juices should be encouraged to improve individual's intake of micronutrients.

Natural spices and flavour substitution in zobo tea and drink production: A review

“…According to Olayemi et al (2011), the three types of Hibiscus sabdariffa used in zobo drink preparation are the dark red, bright red, and wine-coloured varieties, while the leaves are used in soup preparations, and the oil from the seeds is considered a source of nutritional minerals. The leaves could also be used to produce syrup, jelly, jam, and gelatine, while the seeds are a good source of oil (Akujobi et al, 2018). Although zobo tea and drinks are rich in nutrients, minerals, and bioactive compounds, which make them predisposed to microbial proliferation, their nutrient composition and quality vary with the variety of raw materials used and methods of production (Olayemi et al, 2011).…”

“…Experimentation with various plant materials included as a blend in zobo production is now frequent, with the goal of improving the drink's nutritional quality, flavour, and shelf life. Honey, maple syrup, or sugar cane are used to sweeten the harsh sour flavour of Hibiscus sabdariffa raw extract (Salami and Afolayan, 2020), or with fruit juice of orange, pineapple, apple, or strawberry (Fasoyiro et al, 2005;Egbere et al, 2007;Adeniji, 2017;Akujobi et al, 2018).…”

“…Fruit juice extract has also been used in place of artificial flavours in food production (Fasoyiro et al, 2005;Akujobi et al, 2018). Moreover, spices and fruits are readily available and inexpensive; also, some synthetic / chemical food flavourings contain compounds that are toxic, mutagenic, carcinogenic, and genotoxic (Izah et al, 2016).…”

“…Lime juice, together with its peels, has been used in zobo production (Salami and Afolayan, 2020). Akujobi et al (2018) experimented with substituting zobo with sweet orange. Lime has a variety of therapeutic characteristics that are used to treat a variety of skin disorders, as well as antioxidants, throat, and mouthwash.…”

“…Zobo is also believed to have medicinal properties, and has low glycaemic index when not sweetened with sugar (Adeniji, 2017;Salami and Afolayan, 2020). Zobo contains dietary fibres and phytochemicals necessary for maintaining an ideal body weight, and also for optimal digestion (Akujobi et al, 2018).…”