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Journal articles on the topic 'Zobo Drink'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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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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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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Sarafa Adeyemi, Akeem, Adereti Adesewa Grace, Ajibola Oluwaseun, et al. "Influence of sweeteners and freeze-drying on the quality attributes of sorrel (zobo) drinks." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 48, no. 2 (2024): 139–52. https://doi.org/10.35219/foodtechnology.2024.2.09.

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Aiming to add value to sorrel drink, effects of sweeteners (sugar and honey) and freeze-drying on the physicochemical properties, micronutrients and sensory attributes of sorrel drink were evaluated. Freeze-dried sorrel drink sweetened with honey was higher in yield (30% vs 10%) and solubility index (44.2 vs 44.19). Freeze-drying and sweetener type significantly (p ˂ 0.05) affected the moisture (9.84-86.08%), pH (3.64-4.51), total soluble solids (8.20-15.10 ˚Brix) and ash (0.56-2.19%) contents of sorrel drink. Freeze-drying led to more concentrated calcium (0.10-1.15 mg/100g), potassium (0.80-

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12

Idumah, F. O., L. A. Orumwense, F. Awe, et al. "Assessment of carbonated and healthy drinks consumption pattern among undergraduates in Obafemi Awolowo University, Ile- Ife, Osun State." Journal of Agriculture and Food Sciences 18, no. 1 (2020): 82–92. http://dx.doi.org/10.4314/jafs.v18i1.8.

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The study assessed carbonated and healthy drinks consumption pattern of the undergraduate students of Obafemi Awolowo University (OAU), IIe – Ife, Nigeria. Random sampling technique was employed in this study. The study relied on primary data which was collected through questionnaires. Data collected were analyzed using mean and percentages. The total number of respondents was 260 undergraduate students, which comprised 102 males and 158 females. Majority (47.3%) of the respondents were between 17 – 20 years old and were single. It was indicated that majority (49.6%) of the respondents has les

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13

Lovet., T. Kigigha, and U. Odili Judith. "BACTERIOLOGICAL CHARACTERIZATION OF SOME NIGERIAN LOCAL FOOD DRINKS (Kunnu-zaki, Yogurt and Zobo)." Continental J. Microbiology 8, no. 1 (2014): 9–16. https://doi.org/10.5281/zenodo.824066.

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Three types of African food drinks ((Kunnu-zaki (or simply Kunnu), Yogurt and Zobo)) were analysed for their bacteria characteristics including their antibiotic sensitivity.The total colony forming units was analysed using the spread plate method for the food drinks. Ten isolates were selected at random from each of the food drinks and tentatively identified in which the following cumulative genera of bacteria occurred: <em>E.coli 10 (33.3)*, Bacillus </em>and <em>Streptococcus species 4(13.3)</em>. For Kunnu, out of 10 identified isolates: <em>E.coli 5 (50)*, Bacillus </em> out of 10 identifi

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14

Salami, Serifat Olatundun, and Anthony Jide Afolayan. "Suitability of Roselle-Hibiscus sabdariffa L. as Raw Material for Soft Drink Production." Journal of Food Quality 2020 (October 30, 2020): 1–9. http://dx.doi.org/10.1155/2020/8864142.

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Consumption of conventional soft drinks has been linked with several diseases in man. This has called for the consumption of natural soft drinks such as roselle drink. Roselle-Hibiscus sabdariffa L. is the major raw material for the production of beverage called cranberry (Florida), bissap (Egypt), zobo (Nigeria), and roselle drink generally. The nutritional and phytochemical properties found in roselle make the plant useful in the preparation of some drugs and food. It has been reported that consumption of roselle drink helps to cure diseases such as high blood pressure and diabetes. The phar

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15

SF, Mohammed, Adamu JD, and M. Aliyu A. "Quality assessment of instant Zobo drink prepared by evaporation and spray drying." MOJ Food Processing & Technology 10, no. 1 (2022): 1–5. http://dx.doi.org/10.15406/mojfpt.2022.10.00265.

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In this research, Instant Zobo drink (IZD) was prepared by evaporating and spray drying into powder the triple strength Zobo Concentrate prepared from the Purple and Red sorrel calyx varieties; and both the samples (sample 414 is Red IZD) and (sample 424 is Purple IZD) were subjected to sensory evaluation using ten (10) panels of judges and data were subjected to t–test; and found that both samples of the IZD have similar sensory properties that were acceptable by the sensory panelists because the T-tabulated is 2.262, while all the T-calculated values were less than the T- tabulated value; he

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16

Awhin, E. P. "THE EFFECT OF AQUEOUS EXTRACT OF Hibiscus Sabdariffa L. ON THE ACTIVITY OFALKALINE PHOSPHATASE AND URIC ACID IN THE LIVER OF Rattus novergicus." Continental J. Medical Research 6, no. 1 (2012): 12–15. https://doi.org/10.5281/zenodo.3530184.

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The effect of aqueous extract of Hibiscus sabdariffa L. on the activity of alkaline phosphatase and uric acid in the liver of Rattus novergicus was studied in this research. The result from this study revealed that the activities of alkaline phosphatase in the serum slightly increased (18.00±3.39) when compared with that of the control (16.37±3.50) at (P<0.05) (Table. 1), though this was not statistically significant but there was a statistically significant increase in the serum uric acid (0.17±0.21) when compared with the control (0.016±0.02) at P<0.05 (Tabl

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17

Ezeigbo, O., S. Uhiara, J. Nwodu, and M. Ekaiko. "Bacteriological Assessment of Hawked Sorrel Drink (Zobo Drink) in Aba, South-East Nigeria." British Microbiology Research Journal 5, no. 2 (2015): 146–51. http://dx.doi.org/10.9734/bmrj/2015/13027.

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18

Joseph, Ofonmbuk, Iboro Idem, and Emmanuel Ekott. "Identification and Characterization of Fungi in Hibiscus sabdariffa (zobo) Drink Produced and Hawked in Eket Metropolis, Nigeria." Biotechnology Journal International 28, no. 6 (2024): 107–15. http://dx.doi.org/10.9734/bji/2024/v28i6754.

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Zobo drink is an affordable local soft beverage derived from the calyx of Hibiscus sabdariffa, a herbaceous medicinal plant that thrives in tropical regions. The characterization and identification of fungi present in Zobo drinks produced and sold by vendors in Eket, Akwa Ibom State, was the aim of this study. Hawked Zobo drinks packaged in plastic bottles were purchased from ten different hawkers, two each from five locations. The pH values of the samples were determined and the total fungal count. The pour plate technique, using Sabouraud Dextrose Agar (SDA) was used to determine the total f

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19

Tope Adegb, Kehinde, Bartholomew Saanu Adel, Felix Adeleke Ik, and Ayorinde Akinbobola. "Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens." Journal of Applied Sciences 22, no. 6 (2022): 314–22. http://dx.doi.org/10.3923/jas.2022.314.322.

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Effiong, Bassey, Emmanuel, Tarh, Jacqueline Ebob, Henry, Inyang Ikpeme, and Njok, Ntui Okam. "Bacteriological Quality Assessment of Nigerian Indigenous Beverages Consumed in Calabar, Southern Nigeria." European Journal of Nutrition & Food Safety 15, no. 9 (2023): 25–32. http://dx.doi.org/10.9734/ejnfs/2023/v15i91333.

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Aim: Locally prepared drinks and beverages are gradually replacing the conventional sugary carbonated soft drinks, particularly because of the health effects associated with some of the components in these drinks. This study was aimed at evaluating the bacteriological quality of locally produced drinks/beverages (kunu, zobo, tiger-nut and pineapple drinks), produced and sold in Calabar metropolis. Methodology: Samples (tiger-nut, zobo, kunu and pineapple drink) were collected from five different markets within the study area and evaluated using standard bacteriological techniques. Result

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I., Muawuya, Shamsudeen M. M., and Gumi A. M. "Bacteriological Assessment of Locally Prepared Beverage Drinks Sold in Aliero and Jega, Kebbi State, Nigeria." Asian Journal of Science, Technology, Engineering, and Art 3, no. 4 (2025): 1051–63. https://doi.org/10.58578/ajstea.v3i4.6042.

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Beverage drinks produced and sold by street vendors and small-scale producers are an essential source of nutrition and livelihood for millions in developing countries. However, their preparation and sale often occur under unhygienic conditions and without adequate regulatory oversight, increasing the risk of foodborne pathogen transmission. This study aimed to evaluate the bacteriological quality of three commonly consumed, locally prepared beverages—kunu, zobo, and soymilk, sold in Aliero and Jega towns in Kebbi State, Nigeria. A total of 30 samples (15 from each town; 5 per beverage type) we

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Fagbemi, Stephen A., Oluwasegun J. Rotifa, Oluwaseun A. Adesina, Oluwaseyi D. Ojo, and Victor N. Enujiugha. "Microbial Density and Diversity and Lead Loads in Selected Street- Hawked Foods in Akure Metropolis, Nigeria." IPS Journal of Public Health 3, no. 2 (2023): 73–78. http://dx.doi.org/10.54117/ijph.v3i2.22.

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Microbial density and diversity, as well as concentrations of lead, in selected street-hawked foods in Akure metropolis were investigated in this study. Street-vended/hawked foods oﬀer numerous advantages to food security; nevertheless, the safety of street foods has been an issue of serious concern, mainly because of the poor sanitary standards and inadvertent contaminants. Seven selected food samples (zobo drink, rice and stew, African star apple, meat pie, cucumber, white pap, smoked fish) were purchased from vendors at three busy road intersections within the city. Metals were analyzed wit

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23

Sani, Hauwa Muhammad, Aminu Bukar, and Abdulkadir Magaji Magashi. "Preservative Properties of Antimicrobial Peptides of Germinated Seeds of Pisum sativum (Garden Pea) On Roselle Flowers (Hibiscus sabdarifa L.) Drink." UMYU Scientifica 3, no. 4 (2024): 134–47. http://dx.doi.org/10.56919/usci.2434.012.

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Study’s Excerpt This research presents the use of antimicrobial peptides derived from Pisum sativum (pea) seeds as natural preservatives for extending the shelf life of local African beverages. It demonstrated that peptides, particularly from germinated peas on day four, exhibits strong antimicrobial activity against bacteria. Plant-derived peptides could replace synthetic preservatives in the food and beverage industry. Full Abstract The demand for natural and effective food preservatives has increased due to the growing concern over the safety and quality of processed beverages. Antimicrobia

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Ezeigbo, O., M. Ekaiko, N. Agomo, K. Ojukwu, and A. Nnadozie. "Antimicrobial Effect of Lime Juice Treatment on the Shelf-Life of Zobo Drink." British Microbiology Research Journal 6, no. 3 (2015): 147–53. http://dx.doi.org/10.9734/bmrj/2015/15534.

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Mohammed, S. F., and B. B. Ismail. "Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species." American Journal of Food Technology 9, no. 4 (2014): 200–208. http://dx.doi.org/10.3923/ajft.2014.200.208.

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I.Y, Oku, Alagoa K .J, Daworiye P.S, and Izon-ebi B.M. "Microbial Content of Zobo Drink from Five Different Producers within Yenagoa City Bayelsa State, Nigeria." International Journal of Advances in Scientific Research and Engineering 4, no. 9 (2018): 74–89. http://dx.doi.org/10.31695/ijasre.2018.32878.

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Ibitoye, F., A. Oyetayo, O. Aribisala, and O. Giwa. "Investigation of Bacteria Associated with the Spoilage of Zobo Drink Fortified with Scent Leaf and Ginger." Archives of Current Research International 9, no. 1 (2017): 1–7. http://dx.doi.org/10.9734/acri/2017/35415.

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Kolawole, J. A., and A. Maduenyi. "Effect of zobo drink (Hibiscus sabdariffa water extract) on the pharmacokinetics of acetaminophen in human volunteers." European Journal of Drug Metabolism and Pharmacokinetics 29, no. 1 (2004): 25–29. http://dx.doi.org/10.1007/bf03190570.

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Ekeke, C., G. C. Obute, and D. C. Izuka. "Genotoxicity Assessment of Refined Petroleum Products and Popular Local Soft drink (Zobo) in Daily Use in Nigeria." Research Journal of Mutagenesis 6, no. 1 (2016): 22–30. http://dx.doi.org/10.3923/rjmutag.2016.22.30.

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Das, Ananga Mohan, Prasurjya Saikia, and Bomto Nyodu. "A Comprehensive Review of Hibiscus, Classification, Therapeutic Activity, Extraction, and Medicinal Application." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 008 (2024): 1–14. http://dx.doi.org/10.55041/ijsrem37069.

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Hibiscus sabdariffa It is a member of the Malvaceae family and is often referred to as "red sorrel" or "roselle.These are the kind of plants that are used for a long time in Taiwan as a herbal remedy and soft drink that decreases animal blood cholesterol levels.[10] acetaminophen, a popular over-the- counter antipyretic-analgesic, is frequently used orally with water or other liquids at any time of day. A sweetened water extract of the dried calyx of Hibiscus Sabdariffa is called zobo drink[11].The COVID-19 pandemic and a sedentary lifestyle can exacerbate metabolic syndrome, a complex and mul

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Ezearigo, OE, PO Adeniji, and F. Ayoade. "Screening of natural spices for improving the microbiological, nutritional and organoleptic qualities of the Zobo drink." Journal of Applied Biosciences 76, no. 1 (2014): 6397. http://dx.doi.org/10.4314/jab.v76i1.10.

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Dick, Asiton-a. Asifamabia, Amudatu Ambali Adedokun, and Evelyn Orevaoghene Onosakponome. "Enterotoxigenicity Assessment of Escherichia coli and Salmonella spp. isolated from snails and Zobo Drink using suckling albino rats." Scientific Research Journal 08, no. 05 (2020): 1–6. http://dx.doi.org/10.31364/scirj/v8.i5.2020.p0520770.

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Adeoye, B. K., O. B. Oyewole, M. A. Idowu, A. O. Obadina, I. F. Ani, and E. O. Ngozi. "Effect of spices on the microbiological quality of Hibiscus sabdariffa (zobo) drink and molecular characterization of the associated spoilage organisms." African Journal of Biotechnology 17, no. 34 (2018): 1057–61. http://dx.doi.org/10.5897/ajb2018.16518.

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Chukwuemeka, Owhonda Golden, Wokocha Peter Gift, Okari Karibo Amakiri, Opusunju Boma Harris, and Oluoha Uchechukwu Raphael. "Comparative Study of Hematological and Renal Profiles in Rats Fed Hibiscus sabdariffa (Zobo) Drink Sweetened with Natural Versus Artificial Sugars." Asian Journal of Biotechnology and Genetic Engineering 8, no. 2 (2025): 136–43. https://doi.org/10.9734/ajbge/2025/v8i2168.

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Aisha, A. S, Bukar, A, Abdulkadir, B, Abdul, N. A, Salima, A. S., and Isa, I. A. "Determination of Survivability of Some Probiotic Lactic Acid Bacteria in Some Locally Produced Drinks." UMYU Journal of Microbiology Research (UJMR) 7, no. 2 (2022): 99–105. http://dx.doi.org/10.47430/ujmr.2272.015.

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Foods are not only intended to placate hunger and supply essential nutrients but also to prevent the nutrition-related diseases and to improve physiological and mental wellbeing of consumers. This led to the development of probiotic foods. Probiotics are said to be live microorganisms which when adequately (106/107 CFU/mL) administered confer health benefits to the host. Probiotic drinks both dairy and non-dairy have been found to be carriers of these organisms to their site of action. This research aims at determining the survivability of probiotic lactic acid bacteria in some locally produce

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Ali, M., and A. Bukar. "Evaluation of preservative properties and antimicrobial activities of Anogeissus leiocarpus extract on food pathogens of Hibiscus sabdariffacalyx (Zobo) drink." Bayero Journal of Pure and Applied Sciences 11, no. 1 (2019): 153. http://dx.doi.org/10.4314/bajopas.v11i1.25s.

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Onudibia Moses E., Essiett Aniesua A., and Iseh Amaitem J. ,. and Odoh Christopher M. "Analysis of Thermal and Physical (Mechanical) Properties of Local Fruits and Vegetables in Wukari, Taraba State, Nigeria." International Journal of Research in Informative Science Application & Techniques (IJRISAT) 3, no. 1 (2019): 14–21. http://dx.doi.org/10.46828/ijrisat.v3i1.50.

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In this research,physical methods have been used to analyzed fruits: black berry (Vitex Doriana), Shea butter (Vitellaria Paradixa), Bush Fig (Ficussur), Wild Custard Apple (Annona Senegalensis); Vegetables: Drumstick tree (Moringa oleifera), Zobo drink or Roselle (Hibiscus Sabdariffa) and Beans leave (Phaseolus vulgaris). The pH, density (ρ) , thermal conductivity (K), specific heat capacity (c), latent heat capacity (Lf ), thermal diffusivity (Td), moisture content( MC ), and the total solid (Ts ) were determined. The average mechanical properties of the samples are: pH (5.48), density (435.

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Ahmed, Yusuf, M. D. Mukhtar, Sani Yahaya, and Abdullahi Adamu Faggo. "Potency of Some Savanna Herbaceous Weeds in the Production of Bioethanol Using Zymomonas mobilis and Saccharomyces cerevisiae." Journal of Biochemistry, Microbiology and Biotechnology 11, no. 2 (2023): 51–56. http://dx.doi.org/10.54987/jobimb.v11i2.860.

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The uncertainty of the fossil fuel and global climate changes has invariably led to renewable energy demand. Thus, necessitating increasing biotechnological research efforts. Accordingly, the current work was designed to investigate the potency of some savanna herbaceous weeds in the production of bioethanol using Zymomonas mobilis and Saccharomyces cerevisiae. The biodiversity study and the proximate analysis of weed samples growing on Bayero University Kano old Campus, Nigeria were carried out. The substrates were pretreated with 2% of 0.233M sulfuric acid solution and hydrolysed using Asper

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Efe-Aigbovo, Agharese, and Vincent Imagbovomwan. "Effects of varying doses of caffeine intake on physiological responses among university hockey players in Edo State, Nigeria." Exercise and Quality of Life 14, no. 1 (2022): 17–24. http://dx.doi.org/10.31382/eqol.220602.

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The purpose of the study was to explore the effect of varying doses of caffeine intake on the physiological responses among university hockey players in performance. A total of sixty-four (64) hockey players consisting of 32 males and 32 females participated in the study. The hypotheses are that there would be no significant difference in the responses of different doses of caffeine intake on resting systolic blood pressure, diastolic blood pressure, heart rate, vital capacity, and Maximum Oxygen uptake of hockey players in tertiary educational institutions in Edo State. The test instrument us

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Leah T.Samuel, Leah T. Samuel, Umar A. Muhammed Umar A. Muhammed, Ibrahim B. Ja'afar Ibrahim B.Ja'afar, Abdullahi M. Abdullahi Abdullahi M. Abdullahi, and Aminu Salim Aminu Salim. "Isolation And Identification Of Bacteria Associated With Non-Alcoholic Local Drinks Sold In Azare, Bauchi State." Journal of Research in Pharmaceutical Science 10, no. 12 (2024): 01–06. https://doi.org/10.35629/2995-10120106.

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The aim of this research is to isolate and identify bacteria associated with the non-alcoholic drinks samples.The physiochemical properties such as the pH, moisture, fat and protein were all determined using standard methods. The total bacteria count was obtained using serial dilution and pour plate method. Streak plate method was employed to obtain a pure culture. The bacterial isolates were characterized and identified by observation of colonial and morphological characteristics, Gram reactions and biochemical tests. The pH of the Zobo drinks samples ranged from 2.6-2.8, while that of Kunun-

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OLAWALE-OLAKUNLE, O. E., A.I ADEYEMO, and F.C AROWOSAFE. "Evaluation of Proximate Composition and Mineral Contents of Selected Locally Produced Beverages in Southwest Nigeria." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 197–206. https://doi.org/10.5281/zenodo.8379640.

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The study evaluates the proximate composition and mineral contents of selected locally produced beverages in southwest Nigeria.Four locally produced beverages namely; Tigernuts, Kunu Zobo, and Coconut milk drinks were prepared and subjected to laboratory analysis for their nutritional and mineral contents using the standard method. The result showed that the four beverages are rich in moisture content and contained other nutrients to varying degrees. The study also discovered that the mineral content of the drinkis also appreciably high which makes them better alternatives to carbonated soft d

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OLAWALE-OLAKUNLE, O. E, ADEYEMO, A.I, and AROWOSAFE, F.C. "Evaluation of Proximate Composition and Mineral Contents of Selected Locally Produced Beverages in Southwest Nigeria." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 197–206. http://dx.doi.org/10.30574/wjarr.2023.18.2.0723.

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The study evaluates the proximate composition and mineral contents of selected locally produced beverages in southwest Nigeria.Four locally produced beverages namely; Tigernuts, Kunu Zobo, and Coconut milk drinks were prepared and subjected to laboratory analysis for their nutritional and mineral contents using the standard method. The result showed that the four beverages are rich in moisture content and contained other nutrients to varying degrees. The study also discovered that the mineral content of the drinkis also appreciably high which makes them better alternatives to carbonated soft d

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Tersoo-Abiem, Evelyn Mnguchivir, and Rosemary Ogabanya Orinya. "Microbial Quality of Home-made Street Vended Beverages in Reused Bottles Sold in Makurdi, Benue State, Nigeria." European Journal of Nutrition & Food Safety 16, no. 8 (2024): 284–93. http://dx.doi.org/10.9734/ejnfs/2024/v16i81516.

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This study aimed to assess the microbial quality of home-made street vended beverages sold in reused bottles in selected locations in Makurdi, Nigeria. Standard microbiological techniques were applied to enumerate and identify the predominant pathogens in the drinks collected from different sale points. The result of the analyses revealed high total viable counts ranging from 5.66- 7.85 log CFU/ml in Kunu, Zobo, and Soymilk sold in reused bottles from different sale points within three selected locations. In addition, variable counts of Staphylococcus aureus, E. coli, Salmonella spp, and Shige

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., E. Nwachukwu, O. M. Onovo ., and C. F. Ezeama . "Effect of Lime Juice on the Bacterial Quality of Zobo Drinks Locally Produced in Nigeria." Research Journal of Microbiology 2, no. 10 (2007): 787–91. http://dx.doi.org/10.3923/jm.2007.787.791.

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A., I. "Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic." African Journal of Food Science 7, no. 7 (2013): 174–77. http://dx.doi.org/10.5897/ajfs12.152.

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Anagu, Linda, Emeka Okolocha, Moses Ikegbunam, Malachy Ugwu, Angus Oli, and Charles Esimone. "Potential Spread of Pathogens by Consumption of Locally Produced Zobo and Soya Milk Drinks in Awka Metropolis, Nigeria." British Microbiology Research Journal 5, no. 5 (2015): 424–31. http://dx.doi.org/10.9734/bmrj/2015/8486.

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Nnanna, Chukwu, Charles, Ikewuchi, Catherine Chidinma, and Akaninwor, Joyce Oronne. "Comparative Investigation of the Effects of Different Aqueous Preparations of Hibiscus sabdariffa (Zobo Drinks) on Haematological Parameters in Normal Wistar Albino Rats." International Blood Research & Reviews 8, no. 4 (2018): 1–7. http://dx.doi.org/10.9734/ibrr/2018/26076.

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Nwaiwu, Ogueri, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam, and Michael Ukwuru Ukwuru. "Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues." Beverages 6, no. 3 (2020): 53. http://dx.doi.org/10.3390/beverages6030053.

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were

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Nnanna, Chukwu, Akaninwor Oronne, and Ikewuchi Chidinma. "Comparative Study of the Effects of the Commonly-consumed Aqueous Extracts of Hibiscus sabdariffa (Zobo Drinks) on Hepatic and Renal Indices of Normal Wistar Albino Rats." International Journal of Biochemistry Research & Review 15, no. 1 (2016): 1–8. http://dx.doi.org/10.9734/ijbcrr/2016/26075.

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Akujobi, I. C., G. Obicheozo, and C. U. Nwokorie. "Nutrient composition, phytochemical and sensory properties of zobo (Hibiscus sabdariffa) drinks substituted with pineapple (Ananas comosus) and orange (Citrus sinensis) juices." Journal of Agriculture and Food Sciences 16, no. 2 (2019): 1. http://dx.doi.org/10.4314/jafs.v16i2.1.

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