ABSTRACT

The study was to analyse the effect of spices on the shelf life and acceptability of I'lzobo drinks. The dried calyces of Hibiscus sabdariffa, Clove (Syzygium aromaticuni), Ginger (Zingiber officinale), Pineapple and sugar were purchased from Ubani Main Market Umuahia, Abia State. Four (4) samples were formulated in the following way; S101 (control); S102; S103 and S104. The vitamin content (pro Vitamin A. Bi. B2, B3, C and E); minerals (calcium, iron, phosphorus, sodium, zinc and potassium), physicochemical composition (pH, Total Titrable Acid, Total soluble solid); phytochemicals (alkanoids, flavonoids, tannins, saponins and phenols) and microbial load were determined. The results showed significant (p<0.05) difference in terms ofmoisture content, crude fibre, carbohydrate content while crude protein, energy value and ash showed no significant difference (p>0.05). Results showed that S102 had the highest pro vitamin A 21.61 jt/100g and 21.52p/100g respectively for 0 hour and 72 hours, phosphorus 20.65mg/100g and 17.92mg/100g for 0 hour and 72 hours respectively, potassium 28.76mg/100g and 29.83mg/100g 0 hour and 72 hours respectively, Iron 5.10mg/100g and 5.82mg/l 00g for 0 hour and 72 hoursrespectively. This study showsthat zobo drink fortified with ginger had the lowest 2.25cfu/ml microbial value and SI01 had 4.15cfu/ml at 0 hour respectively, while at 24 hours S101 had the highest of 9.15cfu/ml. At 120 hours, S101 had lowest value of4.15cfu/ml while SI04 had the highest value of 8.10cfu/ml bacterial count. For sensory evaluation, SI02 showed significant (p<0.05) higher acceptability in terms of colour, mouth feel, taste, aroma. Therefore the result ofthe present study showed that the addition ofthese spices increased the mineral, vitamin nutritional content and had less microbial growth, spiced with ginger as compared to others and was consumable at 120 hours. This is attributed to the fact that the ginger spice has antimicrobial properties which hindered the growth of most bacteria. This study recommends that the local producers should be counselled to add spices and produce their beverages under hygienic conditions and the zobo drink with ginger is fully recommended for daily intake as it inhibits microbial growth during storage and better nutritional qualities.