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.
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MICHAEL, U (2026). Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-functional-drink-from-zobo-leaves-clove-ginger-and-date-palm-as-sweetener-azuama-nmesomachukwu-g-7-2
UNIVERSITY, MICHAEL. "Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-functional-drink-from-zobo-leaves-clove-ginger-and-date-palm-as-sweetener-azuama-nmesomachukwu-g-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-functional-drink-from-zobo-leaves-clove-ginger-and-date-palm-as-sweetener-azuama-nmesomachukwu-g-7-2 >.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Functional Drink From Zobo Leaves, Clove, Ginger, And Date Palm As Sweetener:- Azuama, Nmesomachukwu G" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-functional-drink-from-zobo-leaves-clove-ginger-and-date-palm-as-sweetener-azuama-nmesomachukwu-g-7-2