International Journal of Science, Engineering and TechnologyAuthors: Kanu, A. M, Onwumelu, G.O, Handsome, C.
Abstract: Zobo is a non-alcoholic beverage produced locally from dried calyces of Hibiscus sabdariffa. It is a refreshing and medicinal drink generally consumed throughout Nigeria. This research was conducted to evaluate the proximate composition and mycological quality of zobo drinks locally sold in Aba, Abia State. A total of 48 samples were purchased randomly from twelve different local vendors in Aba. The proximate analysis for moisture, ash, fat, protein and carbohydrate were determined as described by AOAC. The mycological quality was assessed using standard microbiological methods. The proximate composition showed high moisture content (88.2%), ash (0.45%), fat (0.91%), protein (2.92%) and carbohydrate (10.6%). Fungi isolated from the zobo drink samples include Fusarium sp (18.75%), Penicillium spp (18.75%), Aspergillus spp (27.08%) and Rhizopus spp (35.42%). Rhizopus spp was the predominant fungi isolated from the sampled zobo drinks. The fungal load ranged from 2.5 x 103 to 3.9 x 103cfu/ml. The present findings revealed the nutritive and mycological quality of zobo drinks retailed and sold in Aba, Nigeria. This study revealed that zobo obtained from different vendors contained pathogenic organisms that pose threats to public health. The proximate composition shows that zobo could serve as a source of contribution to the daily nutrient intake of an individual. There is also high potential for these drinks to serve as vehicles for transmission of food borne illness. Hence, good manufacturing processes in the production and packaging of these drinks is advocated.
