Development and Consumer Acceptability of Beetroot-Enriched Hibiscus sabdariffa (Zobo) Drink

  • Obasanjo Muhammed Ogunsola University of Ibadan
  • Oladejo Thomas Adepoju, PhD University of Ibadan
Keywords: Hibiscus Sabdariffa Calyx, Zobo Drink, Beetroot-Enriched Drink, Antioxidants
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Foods and drinks are essential for a healthy and active life. Sugar-sweetened carbonated drinks have grown in popularity and cost, though they have been linked with several cardiovascular diseases and dental problems, hence the need for non-sugar-sweetened drinks. This study was carried out to develop a Beetroot-enriched Hibiscus sabdariffa (Zobo) drink and evaluate its nutrient content and consumer′s acceptability. Dry Hibiscus sabdariffa calyces and beetroot were purchased at Bodija Market, Ibadan, Nigeria. The beetroot (fresh) was blended, and the dry calyces were ground into powder. A 100 g of ground calyces was extracted with 1.5 L distilled water, boiled at 100 ⁰C for 15 minutes, cooled and sieved (plain Zobo drink). The remaining ground calyces were mixed with ground beetroot in the ratio 90:10, 80:20, 70:30 and 60:40 w/w Calyx: Beetroot, respectively. Each portion was extracted with 1.5 L of distilled water and boiled at 100 0C for 15 minutes, sieved and allowed to settle. The five drinks were analysed for nutrient and phytochemical contents using standard methods of AOAC. Consumer acceptability of the drinks was done on a 9-point hedonic scale using 30 semi-trained panellists. Data was analysed using ANOVA and Duncan multiple range test at p<0.05. Plain and enriched Zobo drinks contained 1.13-2.73 g protein, 0.21-0.40 g fibre, 6.307-8.52 g carbohydrate, 14.00-65.33 mg sodium, 47.70-91.00 mg calcium, 21.701-159.33 mg potassium, 61.33-97.70 mg magnesium, 110.33-160.00 mg phosphorus, 1.10-1.50 mg iron, 0.10 mg 212.80-25.70 µg β-carotene, and 32.10-40.10 mg vitamin E/100 ml of the drink. The addition of beetroot enhanced the total antioxidants, flavonoids, betaine, and polyphenol contents of the drinks. Hibiscus sabdariffa drink with 20% beetroot inclusion had the highest overall acceptability in most of the sensory parameters, while the plain Zobo drink was preferred in terms of odour. Beetroot-enriched Zobo drink is micronutrient-dense, well accepted, and compared well with plain Zobo drink. Beetroot-enriched Zobo drink contributes to the nutrient content of the drink; hence, its use in local refreshing drinks can improve the micronutrient intake of such drinks, thereby promoting the good health of consumers.


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27 June, 2023
How to Cite
Ogunsola, O., & Adepoju, O. (2023). Development and Consumer Acceptability of Beetroot-Enriched Hibiscus sabdariffa (Zobo) Drink. East African Journal of Health and Science, 6(1), 162-171.