Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus Sabdariffa) Enriched with Pineapple and Orange Juice

Authors

  • Kolo, S.I. Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Niger State.
  • Jubril, B. Ibrahim Badamasi Babangida University, Lapai, Niger State.
  • M.M., Maude Ibrahim Badamasi Babangida University, Lapai, Niger State
  • A. A., Shehu Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Abdulkadir, F. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Saidu, B. A. Ibrahim Badamasi Babangida University, Lapai, Niger State
  • Essangi, A. A. Ibrahim Badamasi Babangida University, Lapai, Niger State.

DOI:

https://doi.org/10.57233/ijsgs.v9i2.459

Keywords:

Nutritional Qualities, Phytochemical Compositions, Pineapple, Orange, Zobo Drinks

Abstract

Zobo (Roselle), a popular traditional Nigerian beverage, is known for its rich taste and potential health benefits. Recently, there has been growing interest in enhancing the nutritional value of Zobo through the addition of fruit juices. This research aimed to assess the Anti-nutritional and nutritional composition of Zobo enriched with pineapple and orange juice. The results revealed that the incorporation of pineapple and orange juice significantly increased the moisture content as expected of a juice product. Crude fibre and carbohydrates were found to increase as pineapple and orange were added. All anti-nutrient contents were also found to be low in all samples. Notably, saponin concentrations in Zobo samples were found to be 5.70±0.02, 4.81±0.09, 4.09±0.03, 4.38±0.54. The presence of Saponin in food is known to kill protozoa and mollusks, and also act as antifungal and antiviral agents. Furthermore, indicates that the panelists accepted the four samples in all of the attributes except sample D. These findings support the potential of Zobo enriched with pineapple and orange juice as a functional beverage with enhanced nutritional qualities.

Author Biographies

Kolo, S.I., Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Niger State.

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai, Niger State.

Jubril, B., Ibrahim Badamasi Babangida University, Lapai, Niger State.

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai,
Niger State.

M.M., Maude, Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai,
Niger State.

A. A., Shehu, Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Niger State.

Abdulkadir, F., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai,
Niger State.

Saidu, B. A., Ibrahim Badamasi Babangida University, Lapai, Niger State

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai, Niger State.

Essangi, A. A., Ibrahim Badamasi Babangida University, Lapai, Niger State.

Department of Food Science and Technology,
Ibrahim Badamasi Babangida University, Lapai,
Niger State.

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Published

2023-08-09

How to Cite

Kolo, S., Jubril, B., Maude, M., Shehu, A. A., Abdulkadir, F., Saidu, B. A., & Essangi, A. A. (2023). Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus Sabdariffa) Enriched with Pineapple and Orange Juice. International Journal of Science for Global Sustainability, 9(2), 62–66. https://doi.org/10.57233/ijsgs.v9i2.459