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Relevant bibliographies by topics / Zobo Drink

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Academic literature on the topic 'Zobo Drink'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Zobo Drink"

1

Gbadebo, Christiana T., Aladewolu, Victoria T., Adeniji, Oluwakemi.T., et al. "PRODUCTION AND ASSESSMENT OF QUALITY ATTRIBUTES OF ZOBO DRINK ENRICHED WITH DATE AND MANGO FOR FAMILY SUSTAINABILITY IN RETIREMENT." Nigeria Journal of Home Economics (ISSN: 2782-8131) 10, no. 7 (2022): 307–16. http://dx.doi.org/10.61868/njhe.v10i7.172.

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The study assessed the quality attribute of Zobo drink enriched with Date and Mango. Four (4) research questions were raised and one (1) hypothesis formulated and tested @ 0.05 level of significance. Research and Development Design (R& D) was adopted. Judges were presented with four possible formulations of Zobo drink enrich with Date and Mango-ZO=100% Zobo Only, ZD=50% Zobo+ 50% Date, ZM=50% Zobo+ 50% Mango, ZDM=40% Zobo, + 30% Date + 30% Mango. Sensory Evaluation was judged using 7 point hedonic scale. Nutrient contents of the products were calculated to determine the proximate analysis.

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2

Ogunsola, Obasanjo Muhammed, and Oladejo Thomas Adepoju. "Development and Consumer Acceptability of Beetroot-Enriched Hibiscus sabdariffa (Zobo) Drink." East African Journal of Health and Science 6, no. 1 (2023): 162–71. http://dx.doi.org/10.37284/eajhs.6.1.1267.

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Foods and drinks are essential for a healthy and active life. Sugar-sweetened carbonated drinks have grown in popularity and cost, though they have been linked with several cardiovascular diseases and dental problems, hence the need for non-sugar-sweetened drinks. This study was carried out to develop a Beetroot-enriched Hibiscus sabdariffa (Zobo) drink and evaluate its nutrient content and consumer′s acceptability. Dry Hibiscus sabdariffa calyces and beetroot were purchased at Bodija Market, Ibadan, Nigeria. The beetroot (fresh) was blended, and the dry calyces were ground into powder. A 100

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3

Akafa, Tensaba Andes, Williams Oche Ujah, Isaac Kogi Eli, et al. "The Effect of Aqueous Solution of Hibiscus sabdariffa (Zobo Drink) on Albino Wistar Rats Ovarian Tissue." African Journal of Medicine, Surgery and Public Health Research 1, no. 1 (2024): 33–40. https://doi.org/10.58578/ajmsphr.v1i1.4011.

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Hibiscus sabdarrifa is a flowering plant that grows in tropical regions. It is used in the preparation of a non-alcoholic beverage called Zobo drink. This current study investigated the ovarian histological changes and hormonal level outcome that occur after administration of Hibiscus sabdarrifa aqueous solution (Zobo drink) on albino Wistar rat. Twenty (20) female Wistar rats were purchased and divided into five (5) groups, group A, group B, group C, group D and group E with each group having four (4) Wistar rats. Group A, the control group was unexposed to any form of foreign substance. Grou

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4

Fauziyah, Oyewole M. "Acceptability of flavoured zobo drink (Hibiscus sabdariffa) among undergraduate students of the University of Ibadan, Oyo State, Nigeria." World Nutrition 16, no. 2 (2025): 29–35. https://doi.org/10.26596/wn.202516229-35.

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The study was carried out to determine the acceptability of flavoured zobo drink (hibiscus sabdariffa) among undergraduate students of the University of Ibadan, Oyo State, Nigeria. A multistage sampling procedure was used to select 162 respondents for the study and data collected through questionnaires were analysed using both descriptive and inferential statistics. The respondents had mean age of 24±4 years, 56.3% were female, 92.0% were single, 83.3% were Christians and 77.2 were Yorubas. Sensory evaluation of four different recipes for zobo drink was carried out. A significant but negative

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5

Ujah, Williams Oche, Ozzioma Praise Acha, Charles Ayara, et al. "Histological Assessment of Aqueous Solution of Hibiscus sabariffa calyx (Zobo drink) on the Frontal Cortex and Hippocampus of Albino Wistar Rats." African Journal of Clinical Medicine and Pharmacy Research 1, no. 1 (2024): 88–92. https://doi.org/10.58578/ajcmpr.v1i1.3975.

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Zobo drink which is consumed by many Nigerians, is a non-alcoholic beverage with phytoactive properties. This study investigated the histological outcome of Hibiscus sabdariffa calyx aqueous solution (Zobo drink) on the frontal cortex and hippocampus of albino wistar rats. Twenty (20) albino wistar rats were used, and grouped into a control group A, B, C, D and E. Group A was the control group. 0.5ml of Zobo drink was administered at different time interval to the experimental groups for 21 days. Zobo drink was administered to group B once a day, two times a day to group C, three times a day t

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6

OnyinychiEsther Udu-ibiam, Akindele Kayoede, and Ikemesit, Udeme Peter. "Bacterial contaminants reducing quality of food drinks: A case study of Zobo drink (a non-alcoholic beverage from Hibiscus sabdariffa) sold in Abakaliki metropolis, Ebonyi state, Nigeria." World Journal of Advanced Research and Reviews 25, no. 2 (2025): 109–18. https://doi.org/10.30574/wjarr.2025.25.2.0231.

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Non-alcoholic beverages, Zobo drink important among the dietary pattern of people in the northern and southern part of Nigeria were analyzed. Four different locations where ready-to-drink zobo is sold within Abakaliki were randomly selected. Three samples of ready-to-drink zobo were collected each from the following locations: Presco market, international market, kpirikpiri market and Spera-in-deo. The total aerobic and coliform bacterial counts of Zobo drinks sold at different locations within Abakaliki ranges from 0.9 x 10 cfu/ml (the lowest) to 0.3 xl05 cfu/ml (the highest) count for the to

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7

NC, Ehirim, Osuji EE, Tim-Ashama AC, et al. "Economic Efficiency of Processed Hibiscus Sabdanriffa (Roselle) Drink in Imo State, Nigeria." World Scientific Research 9, no. 1 (2022): 20–26. http://dx.doi.org/10.20448/wsr.v9i1.3970.

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The study developed a model to evaluate efficiencies of Zobo drink processors in Imo State using Data Envelopment Analysis (DEA). Data were collected from 163 Zobo drink processors across 36 markets in the study area and was analyzed under the constant returns to scale (CRTS) and variable returns to scale (VRTS) assumptions. Result showed that Zobo processing was highly profitable with about 44.34% net margin on total revenue generated. Mean economic efficiency scores estimated from the DEA frontier for both CRTS and VRTS were 0.537 and 0.683. Sex, educational level and alternative to income w

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8

Paulinus, Ukpa Susan, Barnabas Favour Obioma, Omagha Rachel, et al. "Isolation of Staphylococcus aureus in Zobo Drink Sold within Terminus Market in Jos, Plateau State, Nigeria." Microbiology Research Journal International 35, no. 4 (2025): 69–76. https://doi.org/10.9734/mrji/2025/v35i41563.

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Introduction: Zobo drink is a red non-alcoholic local beverage made from different varieties of dried petals of Roselle calyx through aqueous extraction. It is rich in protein, calcium iron and other antioxidants. The increase in Religious and health campaign against alcoholic beverages in Nigeria has made Zobo drink an alternative to imported red wine. But unfortunately, this drink is sometimes contaminated by microbes which can cause varying number of infections if left untreated. Materials and Methods: This research was therefore carried out to determine the contamination rate of Staphyloco

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9

Nwankwo, Chibuzo Stanley, Faithful O. Ulu, Endurance O. Okpomor, et al. "Natural spices and flavour substitution in zobo tea and drink production: A review." International Food Research Journal 30, no. 4 (2023): 832–47. http://dx.doi.org/10.47836/ifrj.30.4.02.

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This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be

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10

S. A., Adewole, Lawal T. F., Adeoye B. K., et al. "Quality Evaluation of Ginger-Spiced Hibiscus Sabdariffa Drink Sweetened with Dates and Sucrose." African Journal of Agriculture and Food Science 7, no. 3 (2024): 70–80. http://dx.doi.org/10.52589/ajafs-dbzqhxbr.

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Sweetening of Hibiscus sabdariffa drink (zobo) with sucrose is a major drawback on its health benefits. This research assessed the quality of ginger-spiced Hibiscus sabdariffa “zobo” drink sweetened with dates and sugar. Four samples of zobo drink were produced and the drink samples were assessed for physico-chemical properties, nutrient composition, antioxidant properties and sensory qualities. Data was analyzed using one-way analysis of variance (ANOVA) with Statistical Package for Social Sciences (SPSS) version 20.0 at P<0.05 and means were separated using Duncan Multiple Range Test. The

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Books on the topic "Zobo Drink"

1

Dennard, Deborah. Can elephants drink through their noses?: The strange things people say about animals at the zoo. Carolrhoda Books, 1993.

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2

Mister Walrus Drinks Tea: And Other Limericks of the Funny Animals in the Zoo. Independently Published, 2021.

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3

LUCYLOVESTHIS and LUCYLOVESTHIS. London Letters : Featuring 26 Pull-Out Maps of Popular London Neighbourhoods: From Angel to ZSL London Zoo, Discover Where to Eat, Drink and Explore. Quarto Publishing Group USA, 2018.

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Book chapters on the topic "Zobo Drink"

1

Ishola, Adedokun I., Blessing C. Nwokeke, Stanislaus U. Okorie, and Ebenezer A. Ike. "Effect of Some Spices Extracts on the Stability of Physico-Chemical, Microbial and Sensory Attributes of Zobo Drink under Different Storage Conditions." In Chemical and Materials Sciences: Research Findings Vol. 2. BP International, 2025. https://doi.org/10.9734/bpi/cmsrf/v2/4858.

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