Production And Evaluation Of Instant Zobo From Hibisicus Sabdariffa (Roselle) Calyx

ABSTRACT

 Instant zobo was produced from H. sabdariffa calyces (roselle) which were spiced with ginger and cloves, packaged with porous paper packs and heat-sealed for easy usage. for easy usage. Analysis was carried out on them. These analysis includes proximate analysis which showed high ash content of 12.10, high crude protein content of 3.06, moisture 18.75, fat 2.05, carbohydrate 81.77 and calories (food energy) 356.77 all in percentage. Physiochemical parameters checked includes colour absorbance which showed a slight deterioration which can be negligible, pH which continued increasing at a slow pace from 3.56 — 3.86, titratable acidity which showed a downward trend and the total soluble solids and refractive index (density) which continued increasing gradually throughout the storage period. The colour determination analysis done using a uv spectrophotometer weekly showed that the instant zobo samples has a high intensity of radiation which caused an increase in the colour concentration as absorbance increases also. This resulted to a linear interrelationship between the absorbance and concentration of the colour of the instant zobo sample. The statistical analysis of the organoleptic properties of the packaged instant zobo samples dipped in cold water, dipped in hot water at 100°c and the control which was made from boiled roselle calyces with ginger and cloves showed significant differences at 0.05 level of significance within each attributes checked which are flavour, colour, taste, appearance (residue or no residue) and general acceptance.