Physicochemical, Ambient Storage Stability And Sensory Properties Of Zobo As Affected By Processing Methods

ABSTRACT

This study evaluated the physico-chemical, ambient storage stability and sensory properties of zobo as affected by processing methods. Fresh Hibiscus sabdariffa was washed properly and divided into four parts. The first part was boiled, the second part was milled and then boiled, and the third part was steeped for 5h and then boiled, while the last was milled and steeped for 5h and then boiled. The proximate composition of the drinks ranged from total solid (8.77 – 8.90g/100g); ash (0.32 – 0.39g/100g); fats (0.58-0.67g/100g); protein (0.35 – 0.45g/100g) and carbohydrate; (7.35 – 7.51g/100g). The pH ranged from 5.49 – 5.62(Day 0), 4.38 – 4.43(Day 3) and 3.48 – 3.63 (Day 5). The total titratable acidity ranged from 0.029 – 0.034 (Day 0), 0.051 – 0.059 (Day 3) and 0.082 – 0.099 (Day 5). The total soluble solid (0brix) ranged from 8.95 – 11.20 (Day 0), 7.50 – 9.50 (Day 3) and 5.60 – 6.50 (Day 5) specific gravity of the drinks decreased while the total titratable acidity of the drinks increased during storage with sample before steeped boiling retaining the quality of the drink better than the others. The result of the sensory evaluation showed that mill-boil enhanced the general acceptability of the zobo drink, while steeping before boiling enhanced the appearance of the drink.