QUALITY EVALUATION OF MARKET SAMPLES OF ZOBO-DRINK IN AWKA, ANAMBRA STATE, NIGERIA

ABSTRACT

The effect of ingredients, spices and ratio of water of extraction to sorrel calyx quantity and preservation method on the quality of zobo drink sold within awka metropolis was carried out through field studies, processing activities, physiochemical, analytical and organoleptic studies. The research design involved the random sampling approach which was adopted in the selection of the six (6) zobo samples from the 5 different markets within Awka metropolis while the last zobo sample was the laboratory zobo sample. Field studies and oral interview findings were carried out on commercial, household noncommercial producers and consumers based on their background characteristics, perception on zobo quality parameters; processing techniques, ingredients and frequency distribution on level of satisfaction. The self-processed zobo drink was produced with 375g dry red sorrel calyces, 1500ml water, Cola flavor sweetener (jollyjuice), ginger, pineapple and its peels. Proximate analysis was carried out on the sorrel calyx while vitamin C, mineral and phytochemical determination were carried out on the laboratory zobo sample (LZS). Also, pH and sensory evaluation were carried out on the seven (7) samples of the zobo drinks. The result of the physiochemical properties of the seven samples of zobo drinks showed that sample LZS contains the lowest pH value of 2.77±0.058 being the most acidic while both samples MPHMSS and FAGMSS contains the highest pH value of 3.03±0.058 being slightly acidic. The results of the sensory evaluation obtained from the panelist revealed that sample LZS was rated the best in all sensory parameters of colour, taste, flavor, texture, mouthfeel and general acceptance withsensory scores of 6.73±0.458, 6.13±0.833, 6.066±0.798, 6.00±0.845,6.13±0.743 and 6.6±0.632 falling within the range of ‘’like moderately and like extremely’’ while sample FAGMSS was rated the most disliked in all sensory parameters of colour, taste, flavor, texture, mouthfeel and general acceptance with sensory scores of 3.46±1.807,2.46±1.684, 1.933±1.032, 2.4±1.404,2.20±1.473,2.46±1.355 falling within the range of dislike moderately. Ingredients, spices and as well as ratio of volume of water used in zobo production had a significant effect (p