QUALITY EVALUATION ZOBO DRINK PURCHASED FROM THE MARKET IN AWKA, ANAMBRA STATE.

QUALITY EVALUATION ZOBO DRINK FROM MARKETS IN AWKA, ANAMBRA STATE.

Abstract: The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within Awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling approach which was adopted in the selection of the six (6) zobo samples from the 5 different markets within Awka metropolis while the last zobo sample was the laboratory zobo sample. Field studies and oral interview findings were carried out on commercial, household non-commercial producers and consumers based on their background characteristics, perception on zobo quality parameters; processing techniques, ingredients and frequency distribution on level of satisfaction. The self-processed zobo drink was produced with 375g dry red sorrel calyces, 1500ml water, Cola flavor sweetener (jolly juice), ginger, pineapple and its peels. Proximate analysis was carried out on the sorrel calyx while vitamin C, mineral and phytochemical determination were carried out on the laboratory zobo sample (LZS). Also, pH and sensory evaluation were carried out on the seven (7) samples of the zobo drinks. The result of the physicochemical properties of the seven samples of zobo drinks showed that sample LZS contains the lowest pH value of 2.77±0.058 being the most acidic while both samples MPHMSS and FAGMSS contains the highest pH value of 3.03±0.058 being slightly acidic. The results of the sensory evaluation obtained from the panelist revealed that sample LZS was rated  the best in all sensory parameters of color, taste, flavor, texture, mouthfeel and general acceptance with sensory scores of 6.73±0.458, 6.13±0.833, 6.066±0.798, 6.00±0.845,6.13±0.743 and 6.6±0.632 falling within the range of ‘’like moderately and like extremely’’ while sample FAGMSS was rated the most disliked in all sensory parameters of color, taste, flavor, texture, mouthfeel and general acceptance with sensory scores of 3.46±1.807,2.46±1.684, 1.933±1.032, 2.4±1.404,2.20±1.473,2.46±1.355 falling within the range of dislike moderately. Ingredients, spices and as well as the ratio of the volume of water used in zobo production had a significant effect (p<0.05) on the quality of zobo produced within Awka metropolis and the best combination is sample LZS (laboratory zobo sample) containing 375g of the sorrel calyx, 1500ml of water, ginger, less water dilution of zobo extract and pineapples and its peels which was produced hygienically.

CHAPTER ONE: INTRODUCTION

1.1    Background to the study and statement of the problem

Zobo drink (Sorrel, soborodo) is a non-alcoholic local beverage made from different varieties of dried petals, acid succulent calyces of the flower Hibiscus sabdariffa by boiling and filtering (Ogiehor et al, 2008). According to Wong et al (2002), Hibiscus sabdariffa is an annual erect, bushy herbaceous sub-shrub with a smooth and cylindrical typical red stem. The calyces of the flower have been found to be rich in vitamins, natural carbohydrates, proteins, vitamin C, and antioxidants. Other minerals found in the raw materials for the zobo drink processing constitute the nutrients composition and determines the quality and physicochemical properties of the zobo (Ogiehor and Nwafor, 2004).

The non-availability of some of the raw materials for the zobo drink processing and the influence of the apparently, profit-oriented persons involved in the business of  selling this drink in major markets within Awka metropolis has in one way or the other affected the nutrients quality and its physicochemical properties. The physicochemical properties and nutrient quality of zobo sold in markets within Awka really differ due to the varying raw materials used and dilution of zobo extract with much water; some are of reduced quality while some are of good quality. Another cause to the varying state of the nutrient quality of the zobo drink market samples within Awka is the rapid deterioration of the drink which is due to the absence of some natural preservatives e.g. garlic and ginger (Saeed and Ahmed, 1972).

1.2  Aims and objectives of the study

1.2.1 Aims of the study

The general objectives of this study are to determine the nutrient composition, physicochemical and sensory properties of market samples of zobo drink sold in Awka Anambra State, Nigeria.

1.2.2 Specific objectives of the study

1. To investigate the perception of consumers and producers of zobo drinks in markets within Awka, Anambra State, Nigeria.
2. To determine the nutrient composition of the dried sorrel calyx used in zobo drink production.
3. To determine the physicochemical properties of zobo
4. To evaluate the organoleptic properties of the market and laboratory-processed samples of zobo drink in Awka, Anambra State, Nigeria.

1.3  Scope of study

The scope of the study covered the following processes:

The analyses of the proximate composition of sorrel calyx and physicochemical properties of the market and laboratory zobo samples using some analytical methods and measurements.

Review of related literature pertaining to the quality and physicochemical properties of the market samples of zobo drink within Awka metropolis. The volume of water used in extracting zobo from sorrel calyx; and also involved in the field study and oral interview carried out to find out how other processors especially the local ones carry out their own processing.

The research were strictly carried out on seven samples of zobo drinks in which six were obtained from five (5) different market outlets selling zobo drinks within Awka metropolis while the last sample was the laboratory zobo sample.

1.4    Limitation of study

This research was limited by the following factors:

1. Lack of modern laboratory to carry out research and experiment.
2. The financial problem, resulting from the high cost of using a private laboratory.
3. Lack of adequate facilities to carry out experiment.

TABLE OF CONTENTS 

Title Page

Certification

Approval Page

Dedication

Acknowledgment

Table of Contents

List of Tables

List of Figures

Abstract

CHAPTER ONE:

INTRODUCTION

1.1 Background to the Study and Statement of the problem

1.2  Aims and objectives of the study

1.2.1  Aims of the study

1.2.2 Specific objectives of the study

1.3 Scope of the study

1.4 Limitation of Study

CHAPTER TWO:

LITERATURE REVIEW

2.1     Sorrel calyx

2.2     Nutritional composition of sorrel calyx

2.3     Uses of sorrel calyx

2.3.1  Food and traditional uses

2.3.2  Medicinal uses

2.3.3  Cosmeceutical uses

2.4     Sorrel calyx processing and products

2.4.1  Sorrel products

2.5     Zobo drink

2.6     Zobo drink production

2.7     Volumes of water zobo drink extraction from Sorrel calyx

2.8     Zobo-drink Quality

2.9     Zobo-drink packaging and marketing

2.10   Spoilage of Zobo-drink

2.11   Zobo-drink storage and preservation

CHAPTER THREE:

MATERIALS AND METHODS

3.1       Materials

3.2       Research Design

3.3       Processing Operations and Procedures

3.4       Method of Analysis

3.4.1    Field Studies

3.4.2    Proximate analyses

3.4.3    Phytochemical analyses

3.4.3.1 Qualitative and quantitative test for alkaloids

3.4.3.2 Qualitative and quantitative test for flavonoids

3.4.3.3 Qualitative and quantitative test for saponins

3.4.3.4 Qualitative and quantitative test for tannins

3.4.4    Determination  of Vitamin C

3.4.5    Mineral Determination

3.4.6    pH Determination

3.4.7    Sensory evaluation of seven samples of zobo drink

3.4.8    Data Analysis

CHAPTER FOUR:

RESULTS AND DISCUSSIONS

4.1      Results of  field studies

4.1.1    Background characteristics of zobo producers

4.1.2    Oral Interview

4.1.3    Consumers and producers perception of zobo drink quality

4.2       Result of laboratory analyses

4.2.1    Proximate composition of samples

4.2.2    Vitamin and mineral content of laboratory-processed zobo drink

4.2.3    Phytochemical content of laboratory-processed zobo drink

4.3       Results of organoleptic acceptability and pH of market and Laboratory self-processed zobo samples

CHAPTER FIVE:

CONCLUSION AND RECOMMENDATION

5.1     Conclusion

5.2     Recommendation

References

Appendices

LIST OF TABLES

Table 3.1:  Treatment codes and explanations of seven treatments of Zobo

Table 4.1:  Background characteristics of zobo producers and consumers in markets within Awka metropolis

Table 4.2: Percentage frequency distribution of the level of satisfaction or dissatisfaction of commercial producers and consumers perception on the quality parameters of zobo drink in Awka

Table 4.3:  Proximate composition of sorrel calyx used in the production of laboratory-processed zobo drink

Table 4.4:  Vitamin and mineral content of laboratory-processed zobo drink

Table 4.5: Quantitative and qualitative phytochemical contents of laboratory-processed zobo drink

Table 4.6: Sensory scores and pH of markets and self-professed samples of zobo drink

LIST OF FIGURES

Fig 2.1:       Flowcharts showing products developed from sorrel calyces and seeds

Fig 2.2:       Flowchart showing another product developed from sorrel calyces

Fig 2.3:       Flowchart showing the unit operations involved in the production of sorrel cordial juice (zobo drink)

Fig 2.4:       Concentration of calyx at different volumes of water for 0.5g, 1.0g, and 1.5g of calyces

Fig 2.5:    Concentration of extract of different weights

Fig 3.1:    Flowchart showing the production of zobo drink

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