Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C
ABSTRACT
This study investigates the
shelfstability of drink prepared with ginger, cloves, and date fruit as a
natural sweetener. Zobo, a traditional Nigerian beverage made from Hibiscus
sabdariffa, has a limited shelf life and is susceptible to microbial spoilage.
The study aimed to evaluate the proximate composition, microbial stability,
sensory properties, and shelf life of zobo drinks formulated with different
concentrations of date fruit, ginger, and cloves. Six zobo samples (A, B, C, D,
E, F) were prepared, and their proximate composition, including moisture,
protein, fat, fiber, ash, and carbohydrate content, was analyzed. The microbial
load was monitored over four weeks, while sensory evaluations assessed consumer
preferences for color, taste, and aroma. Results indicated that samples
containing ginger and cloves exhibited significantly lower microbial counts,
confirming their preservative efficacy. By the fourth week, microbial loads in
samples with these ingredients reduced to 5.0 x 104 cfu/ml, improving
shelfstability. The study concludes that ginger and cloves effectively extend
zobo's shelf life, while date fruit enhances nutritional quality and consumer
acceptability. Sample A (50% zobo drink: 50% date: 1% ginger and cloves) is
therefore recommended as it’s better than other samples in minerals, proximate
and sensory evaluation. Producers are recommended to incorporate these natural
ingredients to offer a healthier and more shelf-stable zobo drink.
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MICHAEL, U (2026). Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/production-quality-evaluation-and-shelf-stabil1ty-of-zobo-prepared-with-ginger-cloves-and-date-fruit-as-a-sweetener-uduma-esther-c-7-2
UNIVERSITY, MICHAEL. "Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/production-quality-evaluation-and-shelf-stabil1ty-of-zobo-prepared-with-ginger-cloves-and-date-fruit-as-a-sweetener-uduma-esther-c-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/production-quality-evaluation-and-shelf-stabil1ty-of-zobo-prepared-with-ginger-cloves-and-date-fruit-as-a-sweetener-uduma-esther-c-7-2 >.
UNIVERSITY, MICHAEL. "Production, Quality Evaluation And Shelf Stabil1ty Of Zobo Prepared With Ginger, Cloves And Date Fruit As A Sweetener: Uduma, Esther C" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/production-quality-evaluation-and-shelf-stabil1ty-of-zobo-prepared-with-ginger-cloves-and-date-fruit-as-a-sweetener-uduma-esther-c-7-2