ABSTRACT
The
study was to analyse the effect of spices on the shelf life and acceptability
of I'lzobo drinks. The dried calyces of Hibiscus sabdariffa, Clove (Syzygium
aromaticuni), Ginger (Zingiber officinale), Pineapple and sugar were purchased
from Ubani Main Market Umuahia, Abia State. Four (4) samples were formulated in
the following way; S101 (control); S102; S103 and S104. The vitamin content
(pro Vitamin A. Bi. B2, B3, C and E); minerals (calcium, iron, phosphorus,
sodium, zinc and potassium), physicochemical composition (pH, Total Titrable
Acid, Total soluble solid); phytochemicals (alkanoids, flavonoids, tannins,
saponins and phenols) and microbial load were determined. The results showed
significant (p<0.05) difference in terms ofmoisture content, crude fibre,
carbohydrate content while crude protein, energy value and ash showed no
significant difference (p>0.05). Results showed that S102 had the highest
pro vitamin A 21.61 jt/100g and 21.52p/100g respectively for 0 hour and 72
hours, phosphorus 20.65mg/100g and 17.92mg/100g for 0 hour and 72 hours
respectively, potassium 28.76mg/100g and 29.83mg/100g 0 hour and 72 hours
respectively, Iron 5.10mg/100g and 5.82mg/l 00g for 0 hour and 72
hoursrespectively. This study showsthat zobo drink fortified with ginger had
the lowest 2.25cfu/ml microbial value and SI01 had 4.15cfu/ml at 0 hour
respectively, while at 24 hours S101 had the highest of 9.15cfu/ml. At 120
hours, S101 had lowest value of4.15cfu/ml while SI04 had the highest value of
8.10cfu/ml bacterial count. For sensory evaluation, SI02 showed significant
(p<0.05) higher acceptability in terms of colour, mouth feel, taste, aroma.
Therefore the result ofthe present study showed that the addition ofthese
spices increased the mineral, vitamin nutritional content and had less
microbial growth, spiced with ginger as compared to others and was consumable
at 120 hours. This is attributed to the fact that the ginger spice has
antimicrobial properties which hindered the growth of most bacteria. This study
recommends that the local producers should be counselled to add spices and produce
their beverages under hygienic conditions and the zobo drink with ginger is
fully recommended for daily intake as it inhibits microbial growth during
storage and better nutritional qualities.
CHIOMA, B (2024). Effect Of Spices On The Shelf Life And Acceptability Of Zobo Drink:- Nkili, Chioma B.. Mouau.afribary.org: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-spices-on-the-shelf-life-and-acceptability-of-zobo-drink-nkili-chioma-b-7-2
BERNADINE, CHIOMA. "Effect Of Spices On The Shelf Life And Acceptability Of Zobo Drink:- Nkili, Chioma B." Mouau.afribary.org. Mouau.afribary.org, 26 Feb. 2024, https://repository.mouau.edu.ng/work/view/effect-of-spices-on-the-shelf-life-and-acceptability-of-zobo-drink-nkili-chioma-b-7-2. Accessed 08 Sep. 2024.
BERNADINE, CHIOMA. "Effect Of Spices On The Shelf Life And Acceptability Of Zobo Drink:- Nkili, Chioma B.". Mouau.afribary.org, Mouau.afribary.org, 26 Feb. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-spices-on-the-shelf-life-and-acceptability-of-zobo-drink-nkili-chioma-b-7-2 >.
BERNADINE, CHIOMA. "Effect Of Spices On The Shelf Life And Acceptability Of Zobo Drink:- Nkili, Chioma B." Mouau.afribary.org (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/effect-of-spices-on-the-shelf-life-and-acceptability-of-zobo-drink-nkili-chioma-b-7-2