Vitamin Analysis And Sensory Evaluation Of Instant Zobo Powder Mix:- Ezeme, Somtochukwu F

ABSTRACT xii This study focused on the vitamin analysis and sensory evaluation of instant Zobo powder mix formulated from Hibiscus sabdariffa calyces (zobo leaves), fortified with natural additives including date, ginger, and garlic. Traditional Zobo drink, though rich in nutrients and widely consumed in Nigeria, is highly perishable and loses significant vitamin content due to heat processing and microbial spoilage. To address these limitations, an instant, shelf-stable powder form was developed and analyzed for its vitamin composition and sensory properties. The instant Zobo powders was prepared through drying, milling, and blending ofthe raw materials in varying proportions sample A(DeZ3Gi)=6g Date,3g Zobo,lg garlic,Sample B(D6Z3Gil),= 6g Date,3g Zobo, 1g ginger,Sample C(D6Z3G0.5Gi0.5)=6g Date,3g Zobo,0.5g garlic,0.5 ginger and Sample D(DeZ4)= 6g Date,4g Zobo,followed by packaging in tea bags and airtight containers. Vitamin A, B3, C, and E contents were determined using standard analytical methods, while sensory evaluation was conducted by a 40-member panel using a 9-point hedonicscale. Results showed significant (p < 0.05) differences in the vitamin composition of the samples. Vitamin A ranged from 93.33 mg/100 gto 172.75 mg/100 g, Vitamin C from 10.08 mg/100 gto 13.68 mg/100 g, and Vitamin E from 7.26 mg/100 g to 36.45 mg/100 g, while Vitamin B3 showed no significant variation across samples. Sensory evaluation revealed that the formulations were generally acceptable, with sample C (DeZsGil) scoring highest in flavor and overall acceptability, while sample A (D6Z3GI) recorded the highest scores for appearance. The study concludes that instant Zobo powder mix fortified with natural spices and sweeteners retains appreciable levels of vitamins, particularly Vitamins A, C, and E, while offering acceptable sensory qualities. This innovation provides a safe, nutritious, and shelf-stable alternative to traditional Zobo drinks, with potential applications in public health nutrition, food security, and local enterprise development.