ZOBO DRINK: Health Benefits, Side Effects, and How To Make It
ZOBO DRINK
(PDF) Nutritional, Sensory and Microbiological Quality Assessment of
Zobo Drink (Hibiscus Drink)
Zobo Drink
COMMENTS
A REVIEW OF THE QUALITY ASSESSMENT OF ZOBO DRINK ...
region. This paper is a rev iew of the quality of zobo drink consume d in Nigeria in. relation to probable implic ations for consumer we ll being, safety and. permissible limits. The study found ...
Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus
Zobo drink flavored with pineapple was observed to contain the highest concentrations of crude fat (3.04%), crude fibre (0.16%) as well as energy value of 73.12 KJ/100mL.
Nutritional, Sensory and Microbiological Quality Assessment of
Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric- fortified zobo would contribute 63-88% DV and 18-23 ...
[PDF] Bacteriology Quality of Zobo Drinks Consumed in Some Parts of
The present finding revealed that zobo drinks retailed and sold in these markets are potential vehicles for transmitting food borne illness, thus the need to develop Good Manufacturing Process (GMP) and Post Production Preservation and Packaging technique. The bacteriology of Zobo drink prepared and sold at nine market; Alamisi market, Ikirun; Oluode market, Osogbo; Oja obi market, Ila-Orangun ...
PDF A REVIEW OF THE QUALITY ASSESSMENT OF ZOBO DRINK ...
This paper is a review of the quality of zobo drink consumed in Nigeria in relation to probable implications for consumer well being, safety and permissible limits. The study found that the zobo ...
PDF Analysis of Quality Attributes of Hibiscus Sabdarifta (Zobo) Drinks
The results of this study showed that the zobo samples contained different concentrations of ascorbic acid which ranged between 22.5 and 35.8 mg/100 g. The pH ranged between 3.94 and 7.67, while the total sugar was between 2.5 and 3.56 mg/100 g. The samples also contained varying concentrations of Mg2+, K+, Ca2+, Fe2+, Na+ and Zn2+.
[PDF] Analysis of quality attributes of Hibiscus sabdariffa (zobo
Various types of highly valued food and medicinal products are produced from Hibiscussabdariffa in different parts of the world. In Nigeria, the calyces of this plant are processed into a refreshing non-alcoholic beverage known as zobo. In this work, zobodrink was prepared using hot water extraction method and the juice obtained was blended separately with aqueous extracts of ginger and garlic ...
PDF Bacteriology Quality of Zobo Drinks Consumed in Some Parts of Osun
The total coliform count in the zobo drink sampled ranged from 3 MPN/ml to 60 MPN/ml 108/108 i.e 100% of zobo drinks sample examined had coliform count which is well above the zero value recommended for safe water by Saskatchewan drinking water quality standard and health canadais Guidelines for Canadian drinking water quality state ...
Chemical, nutritional and sensory analysis of Zobo drink ( Var
Bacteriological investigation of hawked Sorrel drink (zobo drink) was carried out in Aba, South-east Nigeria, between January and March, 2014 and revealed a total aerobic bacterial count ranging from 0.3 × 10 6.
Bacteriology Quality of Zobo Drinks Consumed in Some Parts of Osun
The zobo drink is a red liquid drink and taste like fruit punch, served as a fair source of vitamin A, riboflavin, niacin, calcium and iron (Qi et al 2005), and is low in sugar content. This drink also contains anthocyanins and Vitamins C, among others and it is used in curing minor stomach ailments, sore throat and strengthening the heart ...
PDF Comparative Effects of Some Preservative Hurdles on the Quality of Zobo
2.2 Laboratory Preparation of Zobo Drink Zobo drink was aseptically prepared according to the methods described by Egbere [4]. Six hundred grams of the dried calyces was sorted out, washed in sterile water and put into boiling water (15 litres) at 97+ 3°C for five minutes. The liquid extracts were filtered using a clean sterile muslin cloth.
PDF Effect of zobo drink (Hibiscus sabdariffa water extract) on the
beverages irrespective of possible interactions. Zobo drink, is a sweetened water extract of the dried calyx ofHibiscus Sabdariffa. This work is designed to investigate the effect of zobo drink on an oral dose of acetaminophen. Six healthy male volunteers, ages 28.50±1.76 years, weighing 62.67±1.67kg participatedin the study. The study was ...
Natural spices and flavour substitution in zobo tea and drink
This paper reviews the effects of natural spices and flavour on the overall quality of zobo. tea an d d rinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as. roselle. Zobo ...
(PDF) Microbiological Analysis of Zobo Drink Preserved with Scent
Methods: The zobo drink and scent leaves were prepared and evaluated using standard microbiological techniques. Results: Twenty three (23) bacteria species and ... The review indicated that the use of natural spices such as nutmeg, clove, cinnamon, kola nut, lime and pepper fruit etc in addition to the already existing garlic and ginger as ...
Antimicrobial Effect of Lime Juice Treatment on the Shelf-Life of Zobo
ABSTRACT Bacteriological investigation of hawked Sorrel drink (zobo drink) was carried out in Aba, South-east Nigeria, between January and March, 2014. Zobo drink is a non-alcoholic local beverage made from different varieties of dried petals, acid succulent aqueous extract of calyx of roselle, Hibiscus sabdariffa.
PDF Evaluation of the chemical contents of Zobo Hibiscus sabdariffa
Conventionally, Zobo drink is flavoured with commercial flavouring essence especially strawberry as having a similar colour scheme to Zobo drink. Nevertheless, the literature is scarce on the comparative analysis between the conventional Zobo and the supportive roles that natural spices could play in the acclaimed health benefits of Zobo drink.
PDF Consumption Of Zobo (Hibiscus Sabdariffa) Drinks Among Staff And
Zobo drink may displace other carbonated beverages in the market due to benefits derived from it which is lacking in other beverages taken for their quenching properties and stimulating effect (Ihekoronye et al., 1985). Carbonated beverages contain high amounts of sugar, calories and caffeine, and provide no valuable ...
Effect of Lime Juice on the Bacterial Quality of Zobo Drinks Locally
The purpose of this review to provide an updated review on the safety and quality issues related to traditional beverages (TBs) namely Kunu zaki (KZ) and Zobo (Sorrel) drink (ZD). ... The microbial counts showed that among the zobo drink preserved with scent leaves samples, zobo + scent leaves (ZSC) is the most predisposed product to microbial ...
PDF Effect of Different Preservatives on Microbial Load of Zobo Drink and
Zobo is a nutritional drink consumed by different classes of people irrespective of socio-economic status, sex and age in Nigeria especially in the Northern region and other neighboring African countries (Nwafor, 2012; Izah et al., 2015). It is produced from the dried calyces of the roselle plant Hibiscus sabdariffa by boiling and filtration.
(PDF) Bacteriological Quality Assessment of Zobo Drink ...
The peer review history for this paper can be accessed here: ... Zobo drink, is a sweetened water extract of the driedcalyx of Hibiscus Sabdariffa. ... Based on the literature, the following raw ...
(PDF) MICROBIAL, SENSORY AND NUTRITIONAL PROPERTIES OF ...
Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric- fortified zobo would contribute 63-88% DV and 18-23 ...
Consumption Of Zobo (Hibiscus Sabdariffa) Drinks Among Staff And
It was revealed that 50.0% male among the staff and 67.5% among the student consume zobo drink while 50.0% female among the staff and 32.5% female student consume zobo drink which implies that consumption of zobo drink were dominated by male in the study area.55.0% of staff fall between 31-40years of age, 22.5% fall between 41-50, 17.5% fall ...
A Review of The Quality Assessment of Zobo Drink Consumed in ...
AREVIEWOFTHEQUALITYASSESSMENTOFZOBODRINKCONSUMEDINNIGERIA - Free download as PDF File (.pdf), Text File (.txt) or read online for free.
IMAGES
COMMENTS
region. This paper is a rev iew of the quality of zobo drink consume d in Nigeria in. relation to probable implic ations for consumer we ll being, safety and. permissible limits. The study found ...
Zobo drink flavored with pineapple was observed to contain the highest concentrations of crude fat (3.04%), crude fibre (0.16%) as well as energy value of 73.12 KJ/100mL.
Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric- fortified zobo would contribute 63-88% DV and 18-23 ...
The present finding revealed that zobo drinks retailed and sold in these markets are potential vehicles for transmitting food borne illness, thus the need to develop Good Manufacturing Process (GMP) and Post Production Preservation and Packaging technique. The bacteriology of Zobo drink prepared and sold at nine market; Alamisi market, Ikirun; Oluode market, Osogbo; Oja obi market, Ila-Orangun ...
This paper is a review of the quality of zobo drink consumed in Nigeria in relation to probable implications for consumer well being, safety and permissible limits. The study found that the zobo ...
The results of this study showed that the zobo samples contained different concentrations of ascorbic acid which ranged between 22.5 and 35.8 mg/100 g. The pH ranged between 3.94 and 7.67, while the total sugar was between 2.5 and 3.56 mg/100 g. The samples also contained varying concentrations of Mg2+, K+, Ca2+, Fe2+, Na+ and Zn2+.
Various types of highly valued food and medicinal products are produced from Hibiscussabdariffa in different parts of the world. In Nigeria, the calyces of this plant are processed into a refreshing non-alcoholic beverage known as zobo. In this work, zobodrink was prepared using hot water extraction method and the juice obtained was blended separately with aqueous extracts of ginger and garlic ...
The total coliform count in the zobo drink sampled ranged from 3 MPN/ml to 60 MPN/ml 108/108 i.e 100% of zobo drinks sample examined had coliform count which is well above the zero value recommended for safe water by Saskatchewan drinking water quality standard and health canadais Guidelines for Canadian drinking water quality state ...
Bacteriological investigation of hawked Sorrel drink (zobo drink) was carried out in Aba, South-east Nigeria, between January and March, 2014 and revealed a total aerobic bacterial count ranging from 0.3 × 10 6.
The zobo drink is a red liquid drink and taste like fruit punch, served as a fair source of vitamin A, riboflavin, niacin, calcium and iron (Qi et al 2005), and is low in sugar content. This drink also contains anthocyanins and Vitamins C, among others and it is used in curing minor stomach ailments, sore throat and strengthening the heart ...
2.2 Laboratory Preparation of Zobo Drink Zobo drink was aseptically prepared according to the methods described by Egbere [4]. Six hundred grams of the dried calyces was sorted out, washed in sterile water and put into boiling water (15 litres) at 97+ 3°C for five minutes. The liquid extracts were filtered using a clean sterile muslin cloth.
beverages irrespective of possible interactions. Zobo drink, is a sweetened water extract of the dried calyx ofHibiscus Sabdariffa. This work is designed to investigate the effect of zobo drink on an oral dose of acetaminophen. Six healthy male volunteers, ages 28.50±1.76 years, weighing 62.67±1.67kg participatedin the study. The study was ...
This paper reviews the effects of natural spices and flavour on the overall quality of zobo. tea an d d rinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as. roselle. Zobo ...
Methods: The zobo drink and scent leaves were prepared and evaluated using standard microbiological techniques. Results: Twenty three (23) bacteria species and ... The review indicated that the use of natural spices such as nutmeg, clove, cinnamon, kola nut, lime and pepper fruit etc in addition to the already existing garlic and ginger as ...
ABSTRACT Bacteriological investigation of hawked Sorrel drink (zobo drink) was carried out in Aba, South-east Nigeria, between January and March, 2014. Zobo drink is a non-alcoholic local beverage made from different varieties of dried petals, acid succulent aqueous extract of calyx of roselle, Hibiscus sabdariffa.
Conventionally, Zobo drink is flavoured with commercial flavouring essence especially strawberry as having a similar colour scheme to Zobo drink. Nevertheless, the literature is scarce on the comparative analysis between the conventional Zobo and the supportive roles that natural spices could play in the acclaimed health benefits of Zobo drink.
Zobo drink may displace other carbonated beverages in the market due to benefits derived from it which is lacking in other beverages taken for their quenching properties and stimulating effect (Ihekoronye et al., 1985). Carbonated beverages contain high amounts of sugar, calories and caffeine, and provide no valuable ...
The purpose of this review to provide an updated review on the safety and quality issues related to traditional beverages (TBs) namely Kunu zaki (KZ) and Zobo (Sorrel) drink (ZD). ... The microbial counts showed that among the zobo drink preserved with scent leaves samples, zobo + scent leaves (ZSC) is the most predisposed product to microbial ...
Zobo is a nutritional drink consumed by different classes of people irrespective of socio-economic status, sex and age in Nigeria especially in the Northern region and other neighboring African countries (Nwafor, 2012; Izah et al., 2015). It is produced from the dried calyces of the roselle plant Hibiscus sabdariffa by boiling and filtration.
The peer review history for this paper can be accessed here: ... Zobo drink, is a sweetened water extract of the driedcalyx of Hibiscus Sabdariffa. ... Based on the literature, the following raw ...
Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric- fortified zobo would contribute 63-88% DV and 18-23 ...
It was revealed that 50.0% male among the staff and 67.5% among the student consume zobo drink while 50.0% female among the staff and 32.5% female student consume zobo drink which implies that consumption of zobo drink were dominated by male in the study area.55.0% of staff fall between 31-40years of age, 22.5% fall between 41-50, 17.5% fall ...
AREVIEWOFTHEQUALITYASSESSMENTOFZOBODRINKCONSUMEDINNIGERIA - Free download as PDF File (.pdf), Text File (.txt) or read online for free.