Effect of ginger and clove extracts on the nutritional quality of Hibiscus sabdariffa beverage (ZOBO)

Abstract

The study aimed to determine the physicochemical constituents of ginger and clove extracts in the Hibiscus sabdariffa beverage (Zobo). The methodology involved producing the beverage drink using roselle calyx of H. sabdariffa in the laboratory; a freshly prepared infusion of 100ml volume was dispensed each into four (4) sterile and labelled bottles. A 2ml of sodium benzoate was added into bottle A as a positive control; bottles B and C were supplemented with 10ml ginger and cloves each, while bottle D was a negative control. Physicochemical analysis was carried out to determine the total sugar, soluble solid, ascorbic acids, pH and titratable acidity. The results of the physicochemical study ginger recorded the highest ascorbic acids (35.20mg/100g);  this showed a significant increase of ascorbic acids from the positive control (22.20mg/100g). In addition, both ginger and cloves had recorded the least pH of 5.00 and 5.20, respectively. However, the titratable acidity results showed that cloves recorded higher titratable acidity of 37.90%. A significant difference at p<0.05 among samples were recorded. The study showed that ginger and clove extracts effectively improve the physicochemical and nutritional properties, whereas using synthetic materials has lowered some physicochemical properties of the beverage. Therefore, plant-based materials effectively improve the physicochemical properties and enhance flavour, taste and a pleasant aroma in the drinks; therefore, plant-based materials should be encouraged.