Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 7

Fortification of ‘Zobo’ (Hibiscus sabdariffa) Drink with Pineapple and Watermelon enhances its Nutritional Qualities and Phytochemical Compositions

Kehinde Salewa Onabanjo1 and Augustine Ikhueoya Airaodion2*

1Department of Food Science and Technology, Federal University of Agriculture Abeokuta, Ogun State, Nigeria
2Department of Biochemistry, Federal University of Technology Owerri, Imo State, Nigeria

*Corresponding Author: Augustine Ikhueoya Airaodion, Department of Biochemistry, Federal University of Technology Owerri, Imo State, Nigeria.

Received: May 19, 2022; Published: June 10, 2022

Abstract

This study sought to investigate the influence of pineapple and watermelon on the nutritional qualities and phytochemical compositions of zobo drink. Dry calyces of H. sabdariffa (zobo) leaves were obtained from Lafenwa market in Abeokuta, Nigeria. The leaves were boiled, cooled, filtered and stored in 3 different containers labelled A, B and C respectively. Pineapple and watermelon juice were extracted and added to the zobo drink labelled B and C respectively in ratio 1:4. The samples were immediately transferred to the laboratory for analysis. The proximate and phytochemical analyses were carried out using standard methods. The results showed that zobo drinks flavored with pineapple and watermelon was generally higher in proximate and phytochemical contents. It was observed that zobo drink flavored with watermelon has the highest concentrations of protein (0.91%) and ash (0.79%). 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. On the other hand, unflavored zobo drink was highest in moisture (87.33%) and carbohydrate (11.07%) concentrations. The results of the phytochemical analysis showed that concentrations of alkaloid (0.47 mg/100mL), flavonoid (1.71 mg/100mL) and phytate (2.83 mg/100mL) were highest in zobo drink flavored with pineapple while the concentrations of saponnin (7.95 mg/100mL), tannin (0.89) and phenol (2.76 mg/100mL) as well as pH (4.95) value were highest in zobo drink flavored with watermelon. This result showed that fortification of zobo drinks with pineapple and watermelon enhances its nutritional qualities and phytochemical compositions.

Keywords: Nutritional Qualities; Phytochemical Compositions; Pineapple; Watermelon; Zobo Drinks

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Citation

Citation: Kehinde Salewa Onabanjo and Augustine Ikhueoya Airaodion. “Fortification of ‘Zobo’ (Hibiscus sabdariffa) Drink with Pineapple and Watermelon enhances its Nutritional Qualities and Phytochemical Compositions". Acta Scientific Nutritional Health 6.7 (2022): 03-12.

Copyright

Copyright: © 2022 Kehinde Salewa Onabanjo and Augustine Ikhueoya Airaodion. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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