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Journal articles on the topic 'Zobo'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 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

C.S., Nwankwo, Edozie P.C., Okpomor E.O., et al. "Quality Evaluation of Zobo Tea Flavoured with Clove and Ginger Packed in Tea Bags." African Journal of Agriculture and Food Science 5, no. 1 (2022): 1–10. http://dx.doi.org/10.52589/ajafs-4vsosmk5.

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The nutritional quality of zobo tea flavoured with clove and ginger was assessed. One-way analysis of variance was applied to the data generated. Dehydrated sorrel calyx (zobo) was crushed and mixed with cloves and ginger to produce four different blends of zobo tea in teabags. The moisture of four different blends of the tea ranges from 9.41% - 11.46%. The ash, vitamin B9, and calcium content of 100% zobo tea were significantly (p < 0.05) higher than others, while the iron content of 80% zobo and 20% clove tea were significantly (p < 0.05) higher than others. The fibre and pro-vitamin A

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3

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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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

Kolo, S. I., B. Jubril, M. M. Maude, et al. "Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus Sabdariffa) Enriched with Pineapple and Orange Juice." International Journal of Science for Global Sustainability 9, no. 2 (2023): 62–66. http://dx.doi.org/10.57233/ijsgs.v9i2.459.

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Zobo (Roselle), a popular traditional Nigerian beverage, is known for its rich taste and potential health benefits. Recently, there has been growing interest in enhancing the nutritional value of Zobo through the addition of fruit juices. This research aimed to assess the Anti-nutritional and nutritional composition of Zobo enriched with pineapple and orange juice. The results revealed that the incorporation of pineapple and orange juice significantly increased the moisture content as expected of a juice product. Crude fibre and carbohydrates were found to increase as pineapple and orange were

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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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7

Oluyemi, Ayorinde S., E. Bankole Oladumiye, and Oluwafemi S. Adelabu. "Zobo Tea Package Design Prototype Allied with Product Onomastics." Journal of Design Studio 3, no. 2 (2021): 237–59. http://dx.doi.org/10.46474/jds.1025264.

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The purpose of this design is to create a Zobo tea package design prototype allied with African indigenous onomastics. African indigenous products are effective in terms of functionality; however, industrialized products gained more attention because of aesthetics, safety, hygiene, and other advanced technology put into consideration during production. This seems to boost the inferiority of indigenous products. Hence, the present study focuses on indigenous Zobo tea in terms of creating a conceptual package design prototype enhanced with product onomastics. Twenty-two names are derived for ind

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8

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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9

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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10

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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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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12

SO, Okeniyi, Ogbodobri J, Oyedeji AO, et al. "Modified bradford assay method of protein quantification utilising dye reagents from four Nigerian plants." Pharmaceutical and Chemical Journal 2, no. 4 (2015): 54–63. https://doi.org/10.5281/zenodo.13730343.

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Aqueous and organic solvents extraction process using ethanol, methanol and chloroform were carried out with four different Nigerian plants namely: <em>Pterocarpus osun </em>(uhe)<em>, Lawsonia inermis </em>(lalle)<em>, Bixa orellana </em>(annatto) and <em>Hibiscus sabderriffa </em>(zobo)<em> </em>to extract dye reagents from the plants. The ability of the dye reagents to replace Coomassie Brilliant Blue in the Bradford assay method of protein quantification were determined and compared. The solvents extracts gave good colourful results in the extraction of the dye reagents while only aqueous

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13

F.T., Obani,, Nwadinobi C. A., and Obasi, B. "Storage Fungi Occurrence in Roselle (Hibiscus sabdariffa) Calyx and Effects on it’s Composition." Asian Journal of Advanced Research and Reports 19, no. 4 (2025): 243–52. https://doi.org/10.9734/ajarr/2025/v19i4979.

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Roselle (Hibiscus sabdariffa) is a tropical plant grown mainly for its vibrant red calyces used in making herbal teas and beverages rich in antioxidants and vitamin C. However, global production of roselle is greatly hampered by severe fungi attack especially at post-harvest stage. This study therefore, investigated the incidence, pathogenicity, and effects of various fungal species on the quality of Hibiscus sabdariffa (zobo) calyx. Samples of infected roselle calyx were collected from Ubani and Ndoro markets located in Umuahia and Ikwuano LGA, respectively in Abia State. Fungi isolation from

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14

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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15

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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16

J.C., Ibeabuchi, Okafor D.C., Agunwah I.M., et al. "Proximate and Sensory Evaluation of Different Zobo-Moringa Blends Packaged in Tea Bags." Food Science and Nutrition Studies 3, no. 1 (2019): 9. http://dx.doi.org/10.22158/fsns.v3n1p9.

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<p><em>Different blends of Roselle calyx and Moringa leaves (90:10%. 80:20%, 70:30%, and 5</em><em>0</em><em>:</em><em>50%</em><em> respectively) were used in processing the novel instant “</em>Zobo-moringa mix” <em>by drying, grinding and mixing of Zobo calyx, moringa leaves, ginger, cloves and orange flavour. Various recipes were formulated using linear programming, after which sensory evaluation was carried out to obtain an acceptable formula. Dried Moringa leaves were added at different proportion by varying the amount

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17

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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18

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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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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l Alabi, Opeyemi, Akintoyese O Alabi, and Magdalene O Oriabure. "Nutritional, Sensory and Microbial analysis of organically fortified zobo tea (hibiscus sabdariffa) powder." MOJ Public Health 12, no. 1 (2023): 17–22. http://dx.doi.org/10.15406/mojph.2023.12.00404.

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Contributing to the health benefits associated with the consumption of organically fortified Zobo Tea (Hibiscus sabdariffa) powder as beverage, this research have sought to contribute to knowledge via the production process of spiced Zobo Tea (Hibiscus sabdariffa) powder and its proximate content. Data were subjected to analysis of variance (ANOVA). Comparison of means was carried out by Duncan’s multiple range test Statistical analysis was performed using the statistical package for social sciences (SPSS 17.0) and the means ± SD were calculated from triplicate determinations. The result of th

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Amina Ali Auta and Samuel Chinda Gabriel. "Determination of the Potential of Hydrogen (pH) level and sensory evaluation of locally produced beverages in Maiduguri, Borno State Nigeria." World Journal of Advanced Research and Reviews 25, no. 1 (2025): 2227–23. https://doi.org/10.30574/wjarr.2025.25.1.0285.

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This study determines the pH values and evaluates the sensory attributes of five locally produced beverages: Ginger, Zobo, Kunu Aya, Tamarind, and Kunu Zaki. pH meter was used to determine the pH of each sample and panelists were source from student in the laboratory for evaluating the sensory attributes. pH measurements readings ranged from 4.27 to 5.00, indicating varying levels of acidity. Kunu Aya, with the highest mean pH of 5.00, was the least acidic, while Zobo, with a mean pH of 4.27, was the most acidic. The pH levels of the beverages were measured using a digital pH meter. Ginger, Ta

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22

Olosunde, William Adebisi, Edidiong Bassey William, Oluwapelumi Oluwabusayo Olosunde, and Aderonke Amanyunose. "Investigating the Effects of Different Drying Methods on the Drying Kinetics and Proximate Composition of Zobo Calyces." American Journal of Agricultural Science, Engineering, and Technology 7, no. 2 (2023): 81–86. http://dx.doi.org/10.54536/ajaset.v7i2.1696.

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Hibiscus sabdarrifa are cultivated and consumed as tea, whereas other hibiscus varieties are planted for the fibers they produce. Hibiscus sabdariffa known as roselle, is one of the underexploited food crops with nutritional and food industry processing potential. Thus, this study was undertaken to determine the effects of different drying methods (sun, solar and oven drying) and drying kinetics on the proximate composition of dried calyx (Proximate and Mineral composition) using AOAC Standard. The data obtained from this study was statistically analyzed using Tukey HSD (Tukey Honest Significa

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23

Jaluchimike, Iloputaife Emmanuel, Mbah-Omeje Kelechi Nkechinyere, and Aneke Chinwe Jacinta. "Antibacterial Activity of Ethanolic Leaves Extract of Andographis paniculata on Isolates of Salmonella spp. and Escherichia coli from Locally Processed Beverages in Umueze Nkanu West Local Government Area Enugu State Nigeria." SAR Journal of Medical Biochemistry 4, no. 01 (2023): 1–5. http://dx.doi.org/10.36346/sarjmb.2023.v04i01.001.

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The microbial contamination of locally processed beverages has been familiar among microbiological researchers who have repeatedly implicated them as the major cause of endemics due to poor processing. However, due to antimicrobial resistance and the need to discover new antimicrobial plants, Antibacterial activity of ethanolic leaf extracts of Andographis paniculata against isolates of Salmonella spp. and Esherichia coli from zobo and soya milk was studied. Andographis paniculata leaves were collected randomly from a local farm in Emene Enugu East L.G.A Enugu State. The leaves samples were id

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24

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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25

Umogbai, V. "Design, Construction and Evaluation of Zobo Juice Processing Device." British Journal of Applied Science & Technology 5, no. 5 (2015): 490–99. http://dx.doi.org/10.9734/bjast/2015/12668.

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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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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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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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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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Omotayo, Adedeji Temileye, Oluwalana Isaac Babatunde, and Ijarotimi Oluwole Steve. "Antioxidant Properties, Colour Evaluation, Amino acid and Phenolic Profile of Red Sorghum Bran, Roselle calyx and Avocado Leaf Flour Blends." Journal of Nutrition & Food Sciences 12, no. 6 (2022): 9. https://doi.org/10.35248/2155-9600.22.12.1000865.

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Typical flour blends produced from Red sorghum bran, Roselle calyx and Avocado Leaf were examined for their antioxidant, amino acid and phenolic components. The antioxidant activity revealed that phenol decreased significantly and FRAP insignificantly from 58.03 to 51.28 mg GAEqv/g and 57.47%-52.27%. The most abundant amino acid was Arginine which increased significantly from 231%-260.5% while Tryptophan was the limiting amino acid which decreased significantly from 34.54%-23.64% according to the amino acid score. The Aspartic acid increased significantly from 8.65 to 10.92 g/100 g while gluta

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31

Etti, Christopher J., Akindele F. Alonge, Ayobami O. Oladejo, Mfrekemfon G. Akpan, Joseph U. Okoko, and Nnamntefon I. Etuk. "Effects of Particles Size on Tea Processing: A Perspective on Zobo Production." European Journal of Agriculture and Food Sciences 4, no. 4 (2022): 11–18. http://dx.doi.org/10.24018/ejfood.2022.4.4.522.

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This report presents a comprehensive review of the effects of tea particle size (PS), dipping temperature, infusion time, dipping frequency, and effect of permeance on tea infusion focusing on zobo (Roselle – Hibiscus sabdariffa) tea. Tea production process follows a series of unit operations depending on the type of tea being produced. Various forms of tea are scented, white, oolong, green, and black teas. Generally, the basic unit operation involves include withering, maceration, fermentation, fixation, rolling or shaping, drying, and curing or aging of the tea leaves. Before drinking, the p

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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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Musa, Dallatu E., Anthony U. Atumeyi, Ernest O. Onugwu, and Yusufu Cecilia E. "Preparation of Acid – Base Indicator Papers Using Calyces of Habiscuss Sabdariffa (Zobo)." International Journal of Research and Innovation in Applied Science IX, no. X (2024): 480–92. http://dx.doi.org/10.51584/ijrias.2024.910044.

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This research focuses on developing and assessing the performance of greenish-blue and pink paper indicators made from Hibiscus sabdariffa (zobo) calyces. The calyces were collected, processed, and ground into powder, which was then used to produce anthocyanin-based extracts. These extracts were treated with acidic and alkaline solutions to create pink and greenish-blue indicators, respectively. Paper strips were immersed in these solutions to produce the colour-changing indicators. The effectiveness of the prepared indicators was tested against standard litmus papers (SLP) in both acidic and

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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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Ghandi Ibrahim, Kasimu, and Nasiru Sani Kangiwa. "A Review of the Phytochemistry and Biological Activities of Hibiscus sabdariffa (Zobo) Plant." Annals of Clinical and Experimental Medicine 1, no. 1 (2020): 6–10. http://dx.doi.org/10.47838/acem.26011977.11162020.asmeda.2.0.

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Hibiscus sabdariffa (HS) is a plant from the Malvaceae family that is grown widely in most of Asia and tropical Africa. The various parts of the plant are used traditionally as food in form of beverages or salads and as medicine. In folklore, HS has been used to treat many ailments including cardiac and nerve ailments, induction of diuresis and lactation among others. Scientific studies have also demonstrated the antihypertensive, antidiabetic, anti-obesity and anti-hyperlipidaemic properties of HS. These biological activities are thought to be as a result of the battery of phytochemicals in H

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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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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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Beshiru, A., and K. E. Uwhuba. "Detection and characterization of <i>Listeria monocytogenes</i> from locally processed fermented foods in Ethiope West, Delta State, Nigeria." Ife Journal of Science 25, no. 3 (2024): 483–93. http://dx.doi.org/10.4314/ijs.v25i3.12.

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Outbreaks linked with foodborne pathogens and associated diseases occur regularly and pose substantial health problems to consumer safety globally. Listeriosis is a leading foodborne disease initiated by the consumption of foods contaminated by Listeria monocytogenes (L. monocytogenes ) This study evaluated the presence of . L. monocytogenes in various food samples. Locally fermented food samples (n = 80), which included Garri (n = 30), Kunu (n = 25), and Zobo (n = 25), were obtained from five open local markets in Ethiope West, Delta State, Nigeria. Food samples were screened for L. monocytog

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Oluwasola, E. I., A. L. Ahmad, J. G. Robinson, S. O. Arinola, and O. S. Balogun. "Micronutrients profiles and nutraceutical potential of developed instant zero “Zobo” blends for a diabetics." Materials Today: Proceedings 42 (2021): 234–39. http://dx.doi.org/10.1016/j.matpr.2020.11.983.

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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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Onuoha,, O. G., U. S. Haruna,, B. M. Yelmi,, E. Samuel,, N. S. Uhiara,, and P. C. Ngwu,. "Storage study on colour retention in zobo concentrates by increasing concentration of ginger (Zingiber officinale)." African Journal of Food Science 8, no. 6 (2014): 292–96. http://dx.doi.org/10.5897/ajfs2013.1109.

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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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., 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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OBADINA, A. O., and O. B. OYEWOLE. "ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX." Journal of Food Processing and Preservation 31, no. 5 (2007): 607–17. http://dx.doi.org/10.1111/j.1745-4549.2007.00151.x.

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Abioye, O. P., R. O. Akinsola, S. A. Aransiola, D. Damisa, and S. H. Auta. "Biodegradation of Crude Oil by Saccharomyces cerevisiae Isolated from Fermented Zobo (Locally Fermented Beverage in Nigeria)." Pakistan Journal of Biological Sciences 16, no. 24 (2013): 2058–61. http://dx.doi.org/10.3923/pjbs.2013.2058.2061.

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Foline, Olayemi, Adedayo Rachael, Muhummad Ruqayyah, and Bamishaiye Eunice. "The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition." American Journal of Food Technology 6, no. 8 (2011): 705–8. http://dx.doi.org/10.3923/ajft.2011.705.708.

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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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