PRODUCTION AND ACCEPTABILITY OF FRUITS ENHANCED ZOBO DRINK

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dc.contributor.authorAdelekan, Aminat O.
dc.contributor.authorArisa, Ngozi U.
dc.contributor.authorAlamu A. E.
dc.contributor.authorAdebayo, Y. O.
dc.contributor.authorPopoola, G. J. T
dc.date.accessioned2026-11-09T15:14:09Z
dc.date.available2026-11-09T15:14:09Z
dc.date.issued2014
dc.description.abstractThe nutritional characteristics of enriched zobo drinks produced from the extract of Hibiscus sabdariffa mixed with juices of some selected fruits was studied. The physiochemical, mineral, nutritional and sensory properties of the zobo samples were investigated. The addi tion of fruits increased the protein content of the drink with the Iyeye zobo having the lowest protein content of 2.00%; Pineapple pepper fruit zobo had the highest value of fat 19.85%. The moisture content of the enriched zobo, increased significantly with the addition of different fruits. The pineapple zobo had the highest moisture content of 86.95%. The phytate and tannin contents in all the samples were found to be less than one per cent. (<1%). The Iyeye zobo had the highest amount of vitamin C (34.88mg/100g), while the lowest value was found in pineap ple ginger zobo (29.28%). The pepper fruit zobo had the highest Vitamin A content (141IU). There were significant differences in aroma, taste, appearance, flavor, mouth feel, color and overall acceptability between the zobo samples (p<0.05), but the zobo with the mixture of all the fruits had the highest overall acceptability.
dc.identifier.issn: 0976-982X & E-ISSN: 0976-9838
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/730
dc.language.isoen
dc.publisherBioinfo Publications
dc.relation.ispartofseriesFood Science and Technology Letters; Volume 5, Issue 1,
dc.subjectProduction
dc.subjectzobo drink
dc.subjectfruits enrichment
dc.subjectsensory acceptability
dc.titlePRODUCTION AND ACCEPTABILITY OF FRUITS ENHANCED ZOBO DRINK
dc.typeArticle

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