THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
1.1 Background to the Study.
Hibiscus sabdariffa belongs to the super order Malvaceae and it is believed to originate from East Africa (IIondu
and IIoh, 2007). H. sabdariffa plants are cultivated and consumed as vegetable and tea, whereas other hibiscus
varieties are planted for the fibers they produce. It is called different names like Roselle and Sorrel in English
and it is locally called zobo and Isapa in Nigeria (Adebayo and Samuel, 2000). Many parts of Roselle including
seeds,eaves, fruits and roots are used in various foods. Among them, the fleshy red calyces are the most popular
(Yadeng et al., 2005). Roselle is used inany folk medicines. In Nigeria, the dry red calyces are processed into a
refreshing non- alcoholic beverage known as zobo.
Roselle are rich in anthocyanins and was found to contain higher amounts of ascorbic acid compared to oranges
and mangoes (Mazza et al., 1993). The anthocyanins from the calyces of this tropical plant are ideal for
producing brilliant red colouring in gelatin, jams, jellies and fruit beverages (Mazza et al., 1993). DP3-
sambubioside is the major pigment responsible for the reddish- violet colour. Pharmacognosists in Senegal trend
Roselle extracts for lowering blood pressure (Morton and J., 1987). Morton, 1987 reported that both the aqueous
extract and the colouring matter of the calyces are lethal to Mycobacterium tuberculosis.
In the West Indies and tropical America, Roselle is prized primarily for the cooling, lemonade like beverage
made from the calyces. This is still one of the most popular summer drinks of Mexico, as Rose observed in
1899. In Egypt, Roselle ‘Ade’ is consumed cold in summer, hot in winter. In Jamaica, a traditional Christmas
drink is prepared by putting Roselle into an earthenware jug with a little grated ginger and sugar as desired,
pouring boiling water over it and letting it stand over night. The liquid is drained off and serves with ice and
often with a dash of rum (Morton and J., 1987). A similar spices drink has long been made by natives of West
Tropical Africa (Chang- Chen Chen et al., 1996). In Nigeria, the Roselle calyces, especially the red variety have
long been uses for making local non- alcoholic drink called zobo.
Dougheri et al.,( 2007) employed some chemical preservatives to improve the shelf life of zobo drink. They
reported that only samples treated with benzoic acid remained organ old primally attractive after 14days of
storage. However, the problem with the Uae of chemical preservatives in food is that they tend to have adverse
effects on the health of consumers (Adesokan et al., 2010). Therefore naturally occurring plant extracts with
proven antimicrobial properties will be preferred in food preservation (Kolapo et al., 2007). The use of natural
preservatives has become more popular as compared to synthetic antimicrobiala and antioxidants (Aliu et al.,
2007).
Spices such as ginger and garlic are two plants traditionally used as spices in food preparation but have been
demonstrated to have both antioxidant and antimicrobial activities (Kolapo et al., 2007).
1.2 Problem statement
Despite the fact that the popularity of beverage from hibiscus sabdariffa is increasing, one of it’s greatest
limitation for large scale production is that it has a very short shelf life of 24hrs if not refrigerated (Omemu et
al., 2006). Therefore, there is urgent need to explore various preservation methods that could ve employed to
extend the shelf life of this product.
1.3 Objectives of the Study
The manor objective of the study is the quality assessment of nonalcoholic beverage developed from Hibiscus
sabdariffa and various spices. Which is to be achieved through the following specific objectives;
(i) determination of physiochemical and antioxidant properties of the of the beverage and
(ii) microbiological assessment of the beverage.
1.4 Research Questions
(1) what are non alcoholic beverage?
(2) what is the nutritional importance of hibiscus sabdariffa?
(3) why the need to add spices to non alcoholic beverage from hibiscus sabdariffa?
1.5 Significance of the Study
This research gives a clear insight into the quality assessment of non alcoholic beverage developed from
hibiscus sabdariffa and carious spices. The findings and recommendations of thus research will make consumers
aware of the benefits of adding spices to beverage from hibiscus sabdariffa.
1.6 Scope of the Study
This research focuses on the quality assessment of non alcoholic beverage developed from hibiscus sabdariffa
and various spices.
References
Adebayo – tayo BC, Samuel UA (2000). Microbial quality and proximate composition of dried Hibiscus
sabdariffa calyces in Uyo. Eastern Nigeria. Malaya’s. J. Microbiol. 5(1): 13-18.
Adesokan IA, Abiola IP, Ogundiya MO (2010). Influence of ginger on sensory properties and shelf life of Ogi, a
Nigerian traditional fermented food. Africa. J. Biotechnology. 9(12). 1803-1808.
Aliu J.Gun IU, Mustapha A. (2007). Effects of plant extracts on microbial growth, colour change and lipid
oxidation in cooked beef. Food Microbial. 24:7-14.
Chang-che Chen, ten-p, chou, yung-chyan HO, Wen-Lunglin, Chin-pin Wang, Eri- Shyh Kano, An-Chung
Huang and Chaujong Wang 2004. Inhibitory effects of Hibiscus sabdariffa L. extract on low- density lipoprotein
oxidation and anti-hyperlidemia in fructose- fed and cholesterol. Fedrats. Journal of Science Food and
Agriculture 84(15): 1989-1996.
Dougheri JH, Alabi G., Elmahmood AM (2007). Effect of some chemical preservation on the shelf-life of zobo
drink. Afri. J. Microbiol. Res. 2: 037-041.
IIondu EM, IIoh AC (2007). Inhibition of three fungal isolate from sorrel drink (zobo) using hurdle technique.
World J. Agric. Sci 3(3) 339-343.
Kolapo AL, Popoola TOS, Sanni MO, Afolabi RO (2007). Preservative of soybean daddawa condiment with
dichloromethane extract of ginger. Res. J. Microbiol. 6: 13-18.
Omenu AM, Edema MO, Atayese AO, Obadina AO (2006). A survey of the microflora of Hibiscus sabdariffa
(Roselle) and resulting zobo juice. Afri. J. Biotechnol. 5(3):254-259.
Mazza, G. and Miniati, E. 1993 Antocyanin in fruit. Vegetables and Grain CRC Press. Boca Eaton FL.
Morton, J. 1987. In Morton, J.F. (ed.). Fruits of warm climates. Miami, FL. Pp. 281-286.
Yadeng Q, Chin KL, Malekian F, Berhane M, Gager J (2005). Biological characteristics nutritional and
medicinal values of Roselle, Hibiscus sabdariffa. Circular- Urban Forestry Natural Resources and Environmental
No. 604.
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
