ABSTRACT

Probiotics confer protection against pathogen owing to their capacity to compete with pathogens and their displacement by adhering to intestinal epithelial cells. Diverse health benefit extended by probiotics led to their application as functional foods. Zobo drinks was produced from Hibiscus sabdariffa calyces with water at 1000c. The different probiotics 1ml each was incubated into a cooled Zobo drink (200ml). The control has no probiotic treatment. pH, Titrable acidity and viability of the probiotic isolates were the parameters determined during the study using standard methods. Results indicated that the pH of the drink was acidic and the titrable acidity increased for all the samples with increasing period of ambient condition. Bacterial count was dependent on different on different probiotics product inoculated into the roselle drink ranging from 7 x 103 to 6.1 x 104 for sorghum, 4.9 x 104 to 1.10x 105 for corn, 1.9 x 104 to 1.3 x 105 for yoghurt and  2 x 103 to 5 x 105 for the control. Fungal count ranging from 3 x 103 to 4 x103 for sorghum, 2.3 x 104 to 2 x 103 for corn, 1.5 x 104 to 6 x 103 for yoghurt and 2.6 x 104 to 1.1 x 104 for control. Organisms isolated include Lactobacillus acidophilus, Lactobacillus plantarum and Penicillium spp. Probiotic beverage from Hibiscus sabdariffa (Probiotic Zobo) is more preferred than Zobo drink because of its additional benefit to health. 

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of Tables vii

List of Figures viii

Abstract ix

CHAPTER ONE 

INTRODUCTION                                   

1.1 Background 1

1.2 problem statement 3

1.3 General Objectives 3

CHAPTER TWO

LITERATURE REVIEW

2.1 Hibiscus sabdariffa 5

2.2 Description of Roselle. 5

2.3 Probiotics 6

2.4 Probiotics microorganisms 7

2.4.1 Genus lactobacillus 7

2.5 Probiotics and Human Health 8

2.6 The Technology of Probiotics 9

2.7 Functional Properties and Phytochemical 11

2.7.1    Functional foods 11

2.7.2    Functional foods from Plant Sources             11

2.7.3 Phytochemical 12

CHAPTER THREE

MATERIAL AND METHODS

3.1      Collection of Samples         14

3.2      Preparation of Hibiscus sabfariffa sample 14

3.3      Sterilization of Materials 15

3.4      Media used and their preparation 16

3.5      Isolation of Lactobacillus from Hibiscus sabdariffa 16

3.6      Identification of Isolates 17

3.6.1   Macroscopic Examination 17

3.6.2   Microscopic Examination 17

3.6.3   Biochemical test 18

3.6.4   Total Viable Counts 18

3.6.7   Physicochemical Analysis 20

3.7.1   pH Determination             20

3.7.2   Determination of Titrable Acidity 20

CHAPTER FOUR

RESULTS

4.1     Results 21

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1     Discussion 27

5.2     Conclusion 28

5.3     Recommendations 29

References

Appendix