Preservation of Zobo Drink (Calyces of Hibiscus Sabdariffa) Using Kolanut

Y.O. Bankole; A.O. Tanimola; R.O. Odunukan; D.O. Samuel

Authors

Y.O. Bankole Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
A.O. Tanimola Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
R.O. Odunukan Department of Agricultural & Bio-Environmental Engineering, Lagos State Polytechnic, Ikorodu-Nigeria
D.O. Samuel Department of Food Technology; School of Technology, Lagos State Polytechnic, Ikorodu-Nigeria

Abstract

This study investigate the efficacy of two species of kolanut being Kola acuminate (ABATA) and Kola nitride (GBANJA) as antimicrobial agent in the preservation of Zobo drink from the calyces of Hybiscus sabdariffa which is commonly called ZOBO. 5mls extracts of the caffeine was added to 50mls of prepared Zobo drink using Escherichia coli (ATCC 23716) indicator organisms for 96hours. Physiochemical analysis for pH, Brix content, growth measurements of the indicator organisms were carried out at 24hourly interval starting at zero hour. The ash and caffeine contents were also noted for the Kolanut samples only. The results obtained from the various analyses were of immense benefit at enhancing the shelve stability of the drink and thereby making it available all the year round for its numerous consumers.

DOI: 10.5901/ajis.2013.v2n10p17