Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G

ABSTRACT

This research investigated the production and evaluation of zobo using date palm fruit syrup as swcetner. Four samples of zobo drinks; ZO1: 95 % zobo leaves : 5 % date palm fruit syrup, ZO2: 90 % zobo leaves : 10 % date palm fruit syrup, ZO3: 85 % zobo leaves : 15 % date palm fruit syrup, ZO4: 80 % zobo leaves : 20 % date palm fruit syrup were produced using zobo leaves, clove, ginger and date palm fruit syrup as sweetner. The proximate composition of the zobo drink ranged from 92.35-94.13%, 0.47-0.68% 0.28- 0.68% , 0.01%, 0.22-0.43%, 4.90- 5.93 for moisture, protein, fat, ash, carbohydrate respectively and were significantly different. However the fibre content was insignificant (0.01%) and did not differ significantly. The physicochemical properties ranged from 36.56-38.15, 20.84-21.33, 4.97-5.24 brix, colour and viscosity respectively. The vitamins ranged from 28.63-37.44pg/100g, 28.44-29.32mg/100g for vitamin A and vitamin C respectively. The mineral contents ofthe zobo drink ranged from 39.95-40.30 mg/lOOg and 21.43-28.96 mg/lOOg for Ca and K respectively. The antioxidant of the zobo drink had no significant difference. The sample (ZO4: 80 % zobo leaves : 20 % date palm fruit syrup) with the highest quantity of date palm fruit syrup had the highest acceptability in terms of general acceptability at 8.00.