Nutrient composition, phytochemical and sensory properties of zobo (Hibiscus sabdariffa) drinks substituted with pineapple (Ananas comosus) and orange (Citrus sinensis) 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.

Keywords: Zobo drink, Pineapple, Orange, Phytochemicals