International Food Research Journal 30(4): 832 - 847 (August 2023)

Journal homepage: http://www.ifrj.upm.edu.my

Review
Natural spices and flavour substitution in zobo
tea and drink production: A review
1
*Nwankwo, C. S., 1Ulu, F. O., 2Okpomor, E. O., 3Mbachiantim, J. T., 4Okoyeuzu, C. F.,
1
Carew, I. E., 5Belay, D., 6Ike, D. C. and 7Teshome, A.
1
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue, Nigeria
2
International Centre for Biotechnology under the Auspices of UNESCO, University of Nigeria, Nsukka, Nigeria
3
Department of Nutrition and Dietetics, Federal University of Agriculture, Makurdi, Benue, Nigeria
4
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
5
Department Food Process Engineering, Wolkite University, Ethiopia
6
Department of Chemistry, Federal University of Agriculture, Makurdi, Benue, Nigeria
7
Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Wollo, Ethiopia

Article history Abstract

Received: This paper reviews the effects of natural spices and flavour on the overall quality of zobo
29 September 2021 tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as
Received in revised form: roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and
3 February 2022 C), minerals (potassium, magnesium, sodium, calcium, and iron), and bioactive
Accepted: compounds (organic acids, anthocyanins, flavonoids, and phenolic acids). These
7 April 2022 components make them predisposed to microbial proliferation. However, nutrient
composition and product quality vary with the variety of raw materials used and methods
Keywords of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup,
calyces, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage
tea, activities of microorganisms can be minimised with spices when they are used in place of
zobo, chemical flavouring and preservatives. Several natural preservatives or spices of organic
spices, or natural origin could improve the quality attributes of zobo tea and drinks, and reduce
flavour both microbial diversity and density. Some of the widely utilised and potential spices
include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola
nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have
antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals.
The overall effects are highly dependent on the biological composition of natural additives
and the synergistic or antagonistic effects between roselle calyces and the additives used.
If properly packaged, zobo tea can be kept longer than zobo drinks, thus resulting in a
product with longer shelf life. The use of natural additives in zobo production would go a
long way towards enriching both the zobo tea and drinks, and subsequently replenishing
the lack of nutrients.
DOI
https://doi.org/10.47836/ifrj.30.4.02 © All Rights Reserved

Introduction “meiguiqie” in China, “krajeap” in Thailand,

“rosella” in Australia, “flor de Jamaica” in Mexico,
In Nigeria, zobo drinks are locally made as “cranberry” in Florida, and “sorrel drink” in other
non-alcoholic beverages that are consumed by people western parts of the world (Olayemi et al., 2011; Izah
of all socioeconomic strata (Olayemi et al., 2011; et al., 2015; Mohammed et al., 2017; Salami and
Izah et al., 2016). The name zobo is of Hausa origin Afolayan, 2020; Adebayo et al., 2021). The various
from the northern parts of Nigeria, where it gained its names of the drink reflect its popularity and
popularity. Zobo drink is also called “yakwua” or worldwide acceptance (Adebayo et al., 2021).
zoborodo” in Hausa, “aukan” in Igbo, “ishapa” in Roselle, which is known scientifically as
Yoruba, “bissap” in Senegal, “karkade” in Sudan, Hibiscus sabdariffa, belongs to the family Malvaceae
“da Bilenni” in Mali, “drink of the Pharaohs” in (Izah et al., 2015; Adeoye et al., 2018). Zobo is
Egypt, “karkanji” in Chad, “wonjo” in Gambia, obtained by steeping, boiling, and extraction or
______
*Corresponding author.
Email: toteupstar@yahoo.com
833 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

filtration of the flower’s calyx in water (Braide et al., shelf life diminishes its capacity to impact long-term
2012; Adeoye et al., 2018). It could be consumed as wellness for consumers. Most of the deterioration that
hot liquor or cooled, refrigerated, and served chilled occurs may be attributed to nutritional deterioration
for consumption as a refreshing drink. Due to the induced by spoilage microorganisms and
numerous benefits of zobo, lots of research exist on fermentation of the drink (Izah et al., 2016). Although
its nutritional values, medicinal properties, microbial the majority of the isolates detected in zobo drinks
quality, and is sensory characteristics. Zobo is relate to food, the high acidity of the juices may give
consumed as an alternative to carbonated drinks and an explanation for the low quantity and few species
alcohols and considered a healthy drink, especially of microorganisms isolated (Omemu et al., 2006).
when consumed without sugar (Obi, 2015) because it Several fungal and bacterial groups (Aspergillus
is rich in vitamins, minerals, and antioxidants. flavus, Aspergillus terreus, Fusarium oxysporum,
Vitamins A and C, phenols, potassium, sodium, and Bacillus subtilis, and Staphylococcus aureus) that
phosphorus were all found to be abundant in zobo have been associated with zobo drink during storage,
(Egbere et al., 2007). Zobo is also believed to have have devastating health implications ranging from
medicinal properties, and has low glycaemic index food intoxication / poisoning to death (in worst case
when not sweetened with sugar (Adeniji, 2017; scenarios). Zobo tea, a formulation of dehydrated
Salami and Afolayan, 2020). Zobo contains dietary zobo extract, could be kept longer if properly
fibres and phytochemicals necessary for maintaining packaged (Mohammed et al., 2017).
an ideal body weight, and also for optimal digestion Various spices have been used in food
(Akujobi et al., 2018). preparation due to their aroma and certain
Roselle calyces are a good source of phenolic preservative qualities (Obi, 2015). In zobo
compounds and anthocyanins and are used to make production, ginger (Zingiber officinalis), garlic
juice, wine, herbal tea, and as colouring for jellies, (Allium sativum), and clove (Syzigium aromaticum)
jams, beverages, and meals (Gbadegesin et al., 2017). are the most popularly used spices (Izah et al., 2016).
According to Salami and Afolayan (2020), zobo Other spices that have been used include nutmeg
contains major bioactive components, including (Myristica fragrans), cinnamon (Cinnamomum
anthocyanins and flavonoids, which have several zeylanicum), pepper (Dennettia tripetala), lime
pharmacological functions. Daphniphylline has been (Citrus aurantifolia), and kola nut (Ezearigo et al.,
discovered as the primary pigment formerly known as 2014; Izah et al., 2016). Obi (2015) experimented on
hibiscin. There are also trace amounts of delphinidin the preservative effect of Nigerian local spices like
3-monoglucoside (myrtillin), cyaniding-3- uziza (Piper guineense), uda (Xylopia aethiopica),
monoglucoside (chrysanthemin), and delphinidin ehuru (Monodora myristica), and ehu (Aistonei
(Gbadegesin et al., 2017). The two principal boonei) on zobo. Overall, the use of spices improves
anthocyanin compounds found in zobo calyx are the nutrient content, flavour, and health benefits of
delphinidin-3-sambubioside and cyaniding-3- zobo (Izah et al., 2015).
sambubioside (Adebayo et al., 2021). Some of the There has been research on using sodium
beverage’s acclaimed medicinal properties include benzoate and acetic acid to make zobo drinks last
antihypertensive, diuretic, cough, scurvy, and cancer longer (Braide et al., 2012; Izah et al., 2016).
treatment (Obi, 2015). Other than its nutritional and However, with growing concerns about the adverse
health benefits, dried roselle flowers are easily effects of chemical preservatives (Mohammed et al.,
accessible in most communities, and zobo drink is 2017; Adeoye et al., 2018), the use of natural spices
easy to produce and affordable (Izah et al., 2015; as potential antimicrobials and preservatives has been
Adeniji, 2017). However, the drink's rapid investigated (Adeoye et al., 2018; Salami and
deterioration rate at ambient temperature without Afolayan, 2020). Microorganisms associated with
preservation is the greatest drawback and limitation zobo drinks are bacteria (Staphylococcus,
of large-scale production of the drink (Braide et al., Escherichia, Proteus, Pseudomonas, Salmonella,
2012). If not refrigerated, zobo drink has a shelf life Shigella, Enterobacter, Klebsiella, Serratia, Bacillus,
of 24 - 26 h after manufacturing at ambient Streptococcus, Lactobacillus, Clostridium,
temperature, and approximately three days post- Corynebacterium, Aeromonas, Micrococcus,
production if refrigerated (Omemu et al., 2006; Izah Stenotrophomonas, Leucobacter, Pantoea) and fungi
et al., 2015; Adeoye et al., 2018). The drink's short (Aspergillus, Saccharomyces, Penicillium, Candida,
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 834

Rhizopus, Fusarium, Mucor, Geotrichum) (Izah et as oxalic, tartaric, malic, and succinic acids (Bola and
al., 2015; Adeoye et al., 2018). Salami and Afolayan Aboaba, 2004; Builders et al., 2010; Olayemi et al.,
(2020) found that a zobo drink made with lime extract 2011; Salami and Afolayan, 2020).
had a lower microbial load than a zobo drink without Zobo drink is made using locally available
it. This could be due to its acidic nature, which technology from the acid-succulent roselle plant
inhibits the survival of many pathogens while calyx (Adeniji, 2017) by aqueous extraction in
promoting the growth of acidophiles. Izah et al. preferred solid-solvent ratios (Izah et al., 2015).
(2016) reported that both ginger and garlic had Production processes for zobo production are very
antibacterial properties, but that combining the two crude and not mechanised. It needs to be fully
spices in zobo had a greater effect than using them standardised and regulated (Braide et al., 2012; Obi,
separately, while Adeoye et al. (2018) reported that 2015). Experimentation with various plant materials
despite the fact that ginger extracts are effective included as a blend in zobo production is now
against both Gram-positive and Gram-negative frequent, with the goal of improving the drink's
bacteria, the combination of clove and ginger is more nutritional quality, flavour, and shelf life. Honey,
effective in suppressing microbial activity than either maple syrup, or sugar cane are used to sweeten the
of the spices when they are used alone in zobo. Braide harsh sour flavour of Hibiscus sabdariffa raw extract
et al. (2012) stated that lime was the most effective in (Salami and Afolayan, 2020), or with fruit juice of
reducing microbial activity in zobo as compared to orange, pineapple, apple, or strawberry (Fasoyiro et
garlic, ginger, and clove. The ability of natural spices al., 2005; Egbere et al., 2007; Adeniji, 2017; Akujobi
to inhibit pathogenic growth was found to be in this et al., 2018).
ascending order: nutmeg, cinnamon, kola nut, clove,
garlic, ginger, ginger + garlic, lime (Izah et al., 2016). Zobo tea
Obi (2015) reported that zobo drinks treated with In an effort to increase the shelf life,
ehuru had no microbial growth, and were better than convenience, and acceptance, and overcome the
those treated with ginger, after six days. Due to the limitations of large-scale production and distribution
numerous benefits of zobo drinks, this paper reviews of zobo, novel zobo tea is being investigated and
the effects of fruit and spice extracts on the overall developed. Infusion, dehydration, and size reduction
quality of zobo tea and drinks. processes were used to create an instant zobo drink /
tea combination by Mohammed et al. (2017). The
Zobo drink calyx was cleaned, sorted, and infused with water at
The calyx of the red variety of Hibiscus about 72°C for 90 min, then dehydrated at 72°C for 5
sabdariffa is used in zobo drink and tea production, h and 45 min before being cooled and pulverised to
while the green variety is used to prepare stews, instant powder, which was subsequently mixed with
soups, and sauces (Izah et al., 2015). According to pulverised granulated sugar. To obtain the beverage,
Olayemi et al. (2011), the three types of Hibiscus the instant powder was directly mixed with water and
sabdariffa used in zobo drink preparation are the dark reconstituted. Other methods suggested by the
red, bright red, and wine-coloured varieties, while the researchers for zobo tea production include
leaves are used in soup preparations, and the oil from extraction, concentration, and dehydration by
the seeds is considered a source of nutritional freezing or spray-drying to reduce the loss of
minerals. The leaves could also be used to produce nutrients. Ibeabuchi et al. (2019) formulated a zobo
syrup, jelly, jam, and gelatine, while the seeds are a mix recipe of dried roselle calyx powder, moringa
good source of oil (Akujobi et al., 2018). Although leaf powder, dried ginger, and clove powder, together
zobo tea and drinks are rich in nutrients, minerals, and with orange flavouring. The zobo-moringa mix was
bioactive compounds, which make them predisposed packaged in teabags and reconstituted by extraction
to microbial proliferation, their nutrient composition using hot water. Zobo tea, a formulation of
and quality vary with the variety of raw materials dehydrated zobo extract, could be kept for longer,
used and methods of production (Olayemi et al., thus giving the product an extended shelf life if
2011). Generally, zobo drink has a tangy / sour properly packaged. The use of tea bags in zobo tea
profile, with low pH as the plant is naturally acidic, packaging would reduce quality loss, contamination,
and contains glycosides, alkaloids, tannins, and discoloration while allowing for large-scale
polyphenols, saponins, sterols, and phenols, as well production and storage with optimal nutritional value
835 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

retention (Ibeabuchi et al., 2019). The International Clove

Organization for Standardization (ISO) has Clove (Syzigium aromaticum) contains several
established processes for infusing calyces to make metabolites, including terpenoids, glycosides,
zobo tea (Salami and Afolayan, 2020). phylobatannin, tannins, saponins, sugars, steroids,
flavonoids, and coumarins (Youssef et al., 2013; Izah
Natural spice and its importance in zobo tea and et al., 2016). Clove oil, which is produced from the
drink production plant’s flowers, contains ß-caryophyllene, which
As a result of the search for natural sources of represents 14 - 21% of its compounds and 10 - 13%
antimicrobial additives that are harmless and of tannins, as well as sesquiterpenes and phenols.
effective when used in foods, extracts and essential Apart from eugenol, which is a major component of
oils from spices, herbs, and other plants have been clove oil, and responsible for the plant's scent,
studied, and their antimicrobial activities have been phenylpropene is the most important component
reported (Youssef et al., 2013). Common everyday (Izah et al., 2016). Clove buds and essential oils have
spices have been used to enhance the flavour and been known to have antimicrobial and antioxidant
aroma of foods for centuries. Spices are aromatic or properties, with the major constituents being eugenol
strong-tasting plant substances that are native or acetate, eugenol, and caryophyllene, with the latter
exotic in origin, and are used to enhance the flavour two having antibacterial and antifungal properties
of foods. Leaves (coriander, mint), buds (clove), (Pundir et al., 2010). Clove has diuretic, odontalgic,
bulbs (garlic, onion), fruits (red chilli, black pepper), stomachic, tonicardiac, and aromatic condiment
stems (cinnamon), rhizomes (ginger), and other plant activities, as well as carminative, stimulant,
parts can be used as spices (Pundir et al., 2010; Izah antibacterial, and anti-inflammatory properties (Izah
et al. 2016). Obi (2015) also reported that apart from et al., 2016). Clove has antibacterial effects against
spices being used as flavour enhancers, some spices Escherichia coli, Escherichia cloacae, Klebsiella
are traditionally used as food preservatives. Food pneumoniae, Salmonella Paratyphi, Citrobacter sp.,
preservatives are any chemicals or ingredients added and Staphylococcus aureus ATCC 25923 (Ayoola et
to food to aid the retention of its physicochemical and al., 2008), and antifungal effects against Aspergillus
microbial quality over a longer period of time than is flavus, Aspergillus niger, Aspergillus ostianus,
naturally possible. With growing concerns about the Fusarium solani and Candida albicans (Youssef et
adverse effects of chemical additives, the use of al., 2013). Pundir et al. (2010) reported that clove has
natural spices as potential antimicrobials and effects against Bacillus subtilis, Bacillus megaterium,
preservatives has been investigated (Egbere et al., Bacillus sphaericus, Bacillus polymyxa,
2007; Nwachukwu et al., 2007; Omoruyi and Emefo, Staphylococcus aureus, Escherichia coli, Penicillium
2012; Braide et al., 2012; Adesokan et al., 2013; oxalicum, Aspergillus flavus, Aspergillus luchuensis,
Adeoye et al., 2018; Mahomoodally et al., 2018; Rhizopus stolonifer, Scopulariopsis, and Mucor sp.
Salami and Afolayan, 2020). Alkaloids, phenolics, Braide et al. (2012) studied clove as a
flavonoids, tannins, and saponins are secondary preservative for zobo drinks. They reported that
metabolites that are accountable for herbal plants' bacterial density was higher than control after 24 h of
medicinal and antimicrobial properties (Youssef et production, dropped between 48 - 72 h, and then
al., 2013). increased again after 96 h. After 24 h, no fungal
Fruit juice extract has also been used in place growth was observed, and the population was lower
of artificial flavours in food production (Fasoyiro et than the control throughout the 24 - 36 h period,
al., 2005; Akujobi et al., 2018). Moreover, spices and according to the authors. Clove appeared to have a
fruits are readily available and inexpensive; also, better effect on the zobo fungal population than on the
some synthetic / chemical food flavourings contain bacterial population. Clove significantly lowered the
compounds that are toxic, mutagenic, carcinogenic, density of Micrococcus roseus, Staphylococcus
and genotoxic (Izah et al., 2016). Some plant aureus, and Enterococcus faecalis bacteria;
additives with applications in zobo drink production moderately lowered the growth of Rhizopus stoloifer,
are highlighted in the present review, giving bearing Aspergillus flavus, Saccharomyces cerevisiae, and
to expectations for their application in zobo tea Saccharomyces ellipsoideus fungi; only slightly
powder production. lowered the growth of Mucor spp. and Penicillium
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 836

caseicolum fungi, while entirely eliminating Enterococcus faecalis, Klebsiella pneumoniae,

Fusarium poae fungus (Braide et al., 2012). Adeoye Bacillus cereus, Enterobacter aerogenes, and
et al. (2018) also reported that 0.25% clove and above Proteus mirabilis. Braide et al. (2012) reported the
in zobo drink had inhibitory effects for up to 16 days high microbial effects of ginger against Micrococcus
of storage at ambient temperature after pasteurisation, roseus, Staphylococcus aureus, and Enterococcus
with better inhibition against fungal colonies faecalis bacteria, and Rhizopus stoloifer, Aspergillus
observed. Reports from Youssef et al. (2013) showed flavus, Mucor spp., and Penicillium caseicolum fungi.
very high antifungal activity of clove oil extracted The presence of secondary metabolites in ginger is
with n-hexane on Aspergillus ostianus and Alternaria thought to be responsible for its ability to influence
alternata after 72 h of inoculation. In comparison to the microbial quality of zobo.
other medicinal plants evaluated, ethanol-extracted Adeoye et al. (2018) reported that 0.25% and
clove oil had better inhibitory effects against the above ginger in zobo drink had inhibitory effects for
tested fungi but had the most impact against up to 16 days of storage at ambient temperature after
Alternaria alternata. The use of Moringa oleifera pasteurisation, with better inhibition against bacterial
extract for the enrichment of zobo drink produced colonies observed. As compared to when ginger and
with ginger, garlic, and clove impacted on its overall garlic were used separately, the combined effect on
sensory acceptability. The contents of the enriched bacterial density of zobo was superior (Adesokan et
zobo drinks improved. They contained vitamins A al., 2013; Izah et al., 2016). Also, a blend of ginger
and C, iron, manganese, magnesium, and phosphorus and clove had higher inhibitory effects than when
contents. However, Moringa enhanced the growth of used individually (Adeoye et al., 2018). Ogiehor et al.
microorganisms in zobo drinks, hence the need to (2008) reported that extracts of local spices (ginger),
identify alternative natural preservative methods to alone or in combination with low temperature storage
increase the shelf life of zobo drinks if the goal of (refrigeration), extended the shelf life of zobo
commercialisation is to be achieved (Bassey et al., beverages for a minimum of six weeks, and
2020). contributed to the overall quality and acceptability. In
addition, the findings are useful in developing
Ginger measurable and reliable indices for the production,
Ginger (Zingiber officinale) is one of the most processing, and handling of zobo beverages.
widely used herbs for food flavouring and health
benefits, as well as a key ingredient in zobo Garlic
production, and belongs to the family Zingiberaceae Garlic (Allium sativum), like ginger, belongs to
(Izah et al., 2016). Bioactive compounds in ginger the family Alliaceae, and is a common spice used to
include tannins, flavonoids, alkaloids, phlobotannins, flavour meals. Garlic is a bulbous, erect herb that
glycosides, saponins, and terpenoids. Bello and Osho grows 30 - 60 cm tall, and has a strong odour when
(2012) reported 42.31% tannin, 5.04 × 10-5% saponin, crushed, thanks to aromatic sulphuric chemicals that
28.60% alkaloid, and 0.78% total phenol in ginger. are responsible for its odour and flavour (Pundir et al.,
Ginger's ability to reduce inflammation helps to 2010). Garlic has been shown to reduce the risk of
stimulate the heart and circulatory system; it also has heart disease, stroke, and high blood pressure (Izah et
hepatoprotective, nephroprotective, antioxidant, al., 2016). Terpenoids, glycosides, flavonoids,
larvicidal, antidiabetic, antidiarrheal, anti- saponins, tannins, and hydrocynaides are bioactive
inflammatory, antifungal, antibacterial, substances found in garlic (Youssef et al., 2013; Izah
antihelminthic, cytotoxic, and analgesic properties et al., 2016). Bello and Osho (2012) reported 40%
(Izah et al., 2016). As such, ginger is commonly used tannin, 4.87 × 10-5% saponin, 26.60% alkaloid, 0.68%
to treat ailments such as arthritis, rheumatism, phenol, and 124.95% phytate in garlic.
sprains, muscular aches and pains, sore throats, The antimicrobial properties of garlic are
cramps, constipation, indigestion, vomiting, largely attributed to allicin, a volatile compound
hypertension, dementia, fever, infectious diseases, responsible for garlic’s pungent odour (Pundir et al.,
and helminthiasis. According to Izah et al. (2016), 2010). It has antiviral and antibacterial properties, and
Zingiber officinale has been found to have recent applications against congestion, bronchitis,
antimicrobial properties against Staphylococcus and cold symptoms, and protection against re-
aureus, Pseudomonas aeruginosa, Escherichia coli, infection (Bello and Osho, 2012). Garlic has
837 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

traditional and medicinal applications as an anti- wounds, while the pulp is used as a traditional cure
infective agent. Garlic has antimycotic properties for diarrhoea and stomach discomfort. Based on a
against Aspergillus flavus, Aspergillus niger, study carried out on the proximate composition of
Aspergillus ostianus, Alternaria alternata, Fusarium African tamarind by Osanaiye et al. (2013), the fruit
solani, and Candida albicans (Youssef et al., 2013), pulp was found to have a high level of micronutrients
Bacillus subtilis, Bacillus megaterium, Bacillus such as sodium, magnesium, and potassium, as well
sphaericus, Bacillus polymyxa, Staphylococcus as high amounts of vitamin C. The values obtained by
aureus, Escherichia coli, Penicillium oxalicum, the researchers are as follows: moisture, 10.53%; dry
Aspergillus flavus, Aspergillus luchuensis, Rhizopus matter, 88.40%; ash, 12.52%; organic matter,
stolonifer, Scopulariopsis, and Mucor sp. (Pundir et 41.55%; crude fat, 5.34%; crude fibre, 1.05%;
al., 2010). At various times, garlic has been utilised carbohydrate, 58.65%; protein, 3.94%; nitrogen,
as a spice in the production of zobo. According to the 0.65%; magnesium, 0.40 mg/L; sodium, 2.88 mg/L;
literature, zobo drink treated with garlic had lower iron, 1.43 mg/L; calcium, 0.35 mg/L; and potassium,
microbial counts than a control sample (Braide et al., 1.21 mg/L. Despite its nutritional composition and
2012; Adesokan et al., 2013). Braide et al. (2012) potential as a beverage additive, there is currently no
reported a reduction in the population of Micrococcus research on tamarind-flavoured zobo.
luteus, Micrococcus roseus, Staphylococcus aureus,
Bacillus subtilis, and Enterococcus faecalis bacteria, Lime
and the complete elimination of Rhizopus stoloifer, Citrus aurantifolia is a member of the family
Aspergillus flavus, Penicillium caseicolum, and Rutaceae. Nigeria and numerous other tropical
Fusarium poae fungi, in zobo treated with garlic. countries have a large population of this species. C.
Reports from Youssef et al. (2013) show high aurantium (bitter orange), C. sinensis (sweet orange),
inhibition of garlic essential oil extracted with n- C. reticulata (tangerine), C. limon (lemon), C.
hexane on Aspergillus sp., Alternaria alternata, and grandis (pomelo), C. paradisi (grape), C. indica
Fusarium solani, while Pundir et al. (2010) reported (India wild orange), and C. tachibans (mandarin) are
maximum activity of the spice against B. subtilis. other species of this genus (Izah et al., 2016). Lime
juice, together with its peels, has been used in zobo
Tamarind production (Salami and Afolayan, 2020). Akujobi et
Dialium guineense, the African black velvet al. (2018) experimented with substituting zobo with
tamarind, is a huge tree that can be found throughout sweet orange. Lime has a variety of therapeutic
Africa, including west Africa, the Central African characteristics that are used to treat a variety of skin
Republic, and Chad. The tree belongs to the family disorders, as well as antioxidants, throat, and
Fabaceae - Caesalpinioidaea, and can reach a height mouthwash. Lime is high in phytonutrients which
of 30 meters. It has a dense, leafy crown, is typically provide numerous health advantages. Alkaloids,
shrubby, and its leaves are broadly elliptic, blunt at flavonoids, phenols, saponins, and tannins are among
the tip, leathery, and have a depressed midrib. It has the bioactive substances found, as well as vitamins
pale flowers on horizontally spread branches that such as ascorbic acid, thiamine, and riboflavin, also
grow wild fruits (Osanaiye et al., 2013). Tamarinds minerals such as potassium, phosphorus, magnesium,
are typically round and flattened in shape, black in sodium, and calcium (Izah et al., 2016). The acidic
colour, with a 6 mm long stalk, a small collar near the nature of lime may contribute to its ability to reduce
apex, and a bristle shell enclosing a dry, brownish / the microbial load of zobo. Many pathogens are
orange edible pulp. It is locally referred to as inhibited by acidic foods, whereas acidophiles, such
“tsamiyarkurmi” in Hausa (Abd El-Ghani, 2016), and as Bacillus spp., Lactobacillus spp., and
as “icheku” in Igbo. Wild tamarind is used as a dietary Saccharomyces cerevisiae thrive in them. Lime's
supplement for Nigerians living in rural areas, and in acidity is organic, making it less damaging to the
medicinal cures, as a source of vitamin C, and as gastrointestinal tract (Salami and Afolayan, 2020). In
flavouring for snacks and non-alcoholic beverages a study by Braide et al. (2012), lime had a lower
(Osanaiye et al., 2013). The bark and leaves of the microbial load than other organic spices /
tree are used to treat a variety of diseases, including preservatives like garlic, ginger, and clove. At the
malaria, bronchitis, cough, and as a diuretic (Abd El- same concentration of preservatives added for 24 h of
Ghani, 2016). The leaves can be crushed and used on preservation, the authors found a lower microbial
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 838

population than sodium benzoate. However, from 24 Uziza

to 36 h, the bacterial density was comparable to that Piper guineense is the most pungent and
of other preservatives. Higher fungal density was flavourful of all the leafy vegetables, and its fruits are
reported for other organic preservatives as compared used in preparing soups for women post-partum. The
to lime in zobo drink from 24 to 48 h, while from 12 leaf consists of alkaloids (0.86%) and tannins
to 336 h of lime completely eliminated (1.19%), which are of very high pharmacological
Staphylococcus aureus bacterium and Fusarium poae value; saponin (1.88%), which is used to some extent
fungus in zobo drink (Braide et al., 2012). as an expectorant and emulsifying agent; flavonoids
(0.72%), which have antibacterial functions; and
Pineapple phenolic compounds (0.66%), which are known to
Pineapple (Ananas comosus) is a tropical fruit have antimicrobial effects (Chinwendu et al., 2016).
from the family Bromeliaceae with a fruity flavour Research carried out by Obi (2015) showed that uziza
and taste. Pineapple is rich in nutrients such as had a moderate preservative effect on zobo drinks
calcium, vitamin C, potassium, carbohydrates, with a microbial count of 29 CFU/mL after six days.
dietary fibres, and phytochemicals that are vital for
the maintenance of an ideal body weight and a Ehuru
functional digestive system (Akujobi et al., 2018). It Monodora myristica is a plant in the family
is common for pineapple peels to be used as natural Araceae. It can be found all over the world, from
flavouring in zobo production, subsequently reducing Africa to Asia, to central and south America, to
wastage (Gbadegesin et al., 2017). Akujobi et al. Australia. Its range extends from Sierra Leone
(2018) showed the effect of artificial flavour through Uganda, Kenya, Congo, and Angola in west,
substitution with pineapple and orange juice in zobo central, and east Africa. In west Africa's evergreen
drink production. The authors reported that zobo with forest, it is one of the most important spice trees, with
orange flavour + pineapple juice and orange + a strong presence in the southern half of the country.
pineapple juice had higher ash, crude fibre, and Almost every part of the tree is useful economically.
natural carbohydrates with a significant difference, It is known locally in Nigeria as “abo-lakoshe” in
than zobo produced with artificial flavour. Proximate Hausa, “ehuru” or “ehiri” in Igbo, “ariwo” in Yoruba,
composition for zobo with flavour was given as Jamaica nutmeg, or Calabash nutmeg (Enwereuzoh et
moisture (93.53%), ash (0.24%), crude fibre (0.08%), al., 2015; Abd El-Ghani, 2016). Its seeds are used in
fat (0.05%), protein (0.76%), carbohydrate (5.34%), treating constipation, lice, and guinea worms (Abd
iron (0.85 mg/100 g), potassium (23.45 mg/100 g), El-Ghani, 2016). The nutritional value of ehuru is
zinc (0.84 mg/100 g), calcium (12.27 mg/100 g), centred on its use as a beverage additive due to its
vitamin C (17.87 mg/100 g), and vitamin A (28.57 aromatic qualities, with the seeds embedded in the
µg/100 g); while proximate composition for zobo white, sweet-smelling pulp of the sub-spherical fruit
with orange flavour + pineapple juice was given as being the section of interest (Enwereuzoh et al.,
moisture (91.77%), ash (0.32%), crude fibre (0.2%), 2015). According to the literature, the proximate
fat (0.06%), protein (0.82%), carbohydrate (6.91%), composition of ehuru seed was obtained as: moisture,
iron (1.05 mg/100 g), potassium (35.73 mg/100 g), 6.0%; ash, 4.9%; crude fat, 24.33%; crude fibre,
zinc (0.92 mg/100 g), calcium (13.94 mg/100 g), 3.3%; crude protein, 18.69%; and carbohydrate,
vitamin C (24.16 mg/100 g), and vitamin A (41.42 42.78%. Obi (2015) assessed the preservative effects
µg/100 g); while zobo substituted with only natural of local spices on zobo drink. It was observed that
juices (pineapple and orange) was given as moisture zobo spiced with ehuru had no colony growth after
(91.19%), ash (0.35%), crude fibre (0.22%), fat six days of production.
(0.07%), protein (0.87%), carbohydrate (7.29%), iron
(1.14 mg/100 g), potassium (40.98 mg/100 g), zinc Uda
(0.97 mg/100 g), calcium (14.42 mg/100 g), vitamin Xylopia aethiopica is a spice in the family
C (28.93 mg/100 g), and vitamin A (49.44 µg/100 g). Annonaceae. It is locally known as “uda” or “eeru”
An increase in flavonoids, phytate, and phenol was in Nigeria, and is commonly referred to as “Negro
reported for naturally flavoured zobo. High tannin pepper” or “grains of Selim”. Its roots, bark, seeds,
and alkaloid levels were observed in zobo produced and leaves are traditionally used in the treatment of
with an artificial flavour additive. fever and jaundice (Abd El-Ghani, 2016). According
839 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

to Obi (2015), uda-flavoured zobo had the highest 8.70, 8.30, and 10.40% carbohydrate, respectively.
microbial count of 90 CFU/mL. In comparison to Zobo enriched with ginger and pineapple juice had
other locally spiced zobo, it showed the least 21.60% carbohydrate (Adelekan et al., 2014).
preservative effect.
Fat
Effect of natural spices on nutritional composition of Fats are esters of fatty acids, which could be
zobo tea and drinks saturated or unsaturated. Plant oils, dairy products,
Macronutrients required by humans are meats, nuts, and baked goods are sources of fatty
measured in gram amounts daily. Since zobo drink is acids. The fat content of most fruits and vegetables,
deficient in macronutrients like protein, the drink as with zobo calyx, is generally low, making them
should be substituted with protein-rich plant parts to suitable for weight loss due to their low glycaemic
enhance its quality (Adeniji, 2017). The effects of index. Spices, on the other hand, are packed with
various spices and added plant extracts on the aromatic oil compounds. The fat content of zobo
nutritional composition of zobo tea and drinks vary produced with pineapple juice and orange flavour was
(Izah et al., 2015). The effects are highly dependent 0.06%, in contrast to zobo tea and drinks produced
on the composition of additives and the synergistic or with pineapple and orange flavour of 0.05% (Akujobi
antagonistic effects between the zobo and the et al., 2018). Fasoyiro et al. (2005) found that roselle-
additives used (Adeoye et al., 2019). Generally, an pineapple beverages of ratios 1:1, 1:2, and 1:3 had
overall increase in carbohydrate, ash, fibre, and crude 0.67, 0.93, and 0.98% fat, respectively, showing that
protein has been reported with added fruit juice fat content increased with increasing fruit ratio, thus
extracts, while a decrease in moisture and fat, implying higher fat content in pineapple. Adelekan et
depending on the spice or fruit extract added, has also al. (2014) reported 1.92% fat for pineapple- and
been recorded (Adelekan et al., 2014; Akujobi et al., ginger-spiced zobo, while Ezearigo et al. (2014)
2018). reported 0.38 and 0.40% fat for ginger- and garlic-
spiced zobo, respectively.
Carbohydrate
Carbohydrates are macronutrients that are Protein
essential for life processes. Carbon, hydrogen, and Crude protein is calculated as the amount of
oxygen make up the compound, which is divided into nitrogen mineral multiplied by 6.25, following that
monosaccharide, disaccharide, oligosaccharide, and proteins contain about 16% nitrogen on an average.
polysaccharide, depending on the number of carbon Proteins consist of amino acids joined together by
atoms. Carbohydrates serve as an immediate energy peptide bonds. Amino acids are categorised into
source for cellular function. Vegetables, whole fruits, essential and non-essential based on those that can be
legumes, nuts, seeds, whole grains, and tubers are synthesised in humans. Sources of protein are mostly
considered good sources of carbohydrates. The from meat, poultry, and sea foods. Seeds and nuts are
carbohydrate content of zobo tea and drinks has been good plant sources of protein. Zobo tea and drinks
reported as high, and more so with the addition of have been considered as good source of natural
sweeteners. Ezearigo et al. (2014) showed ginger- protein; therefore the supplementation increases the
spiced zobo had 11.12% carbohydrate, while garlic- protein content. Akujobi et al. (2018) reported a
spiced zobo had 10.98% carbohydrate. Akujobi et al. higher protein content of 0.82% in zobo drinks
(2018) reported an increase in the carbohydrate enriched with pineapple juice than zobo drinks with
content of zobo produced with pineapple juice and artificial flavours (0.76%), while Fasoyiro et al.
artificial orange flavour. The carbohydrate content (2005) reported 0.93, 0.92, and 0.94% crude protein
was 6.91% as opposed to the zobo produced with for roselle-pineapple beverages of ratios 1:1, 1:2, and
orange juice and pineapple flavours only, which had 1:3, respectively. Adelekan et al. (2014) reported
5.34% carbohydrate. The researchers further showed 4.13% protein for pineapple- and ginger-flavoured
that zobo with orange and pineapple juice extract had zobo. Ezearigo et al. (2014) reported 8.00 and 8.13%
the overall highest carbohydrate content of 7.29%. crude protein for garlic- and ginger-enriched zobo,
Fasoyiro et al. (2005) enriched the roselle beverage respectively. This indicated increased protein with the
with fruit juice in various ratios. The resulting roselle- addition of spices rather than fruits.
pineapple beverages of ratios 1:1, 1:2, and 1:3 had
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 840

Fibre with sodium. Zobo enriched with pineapples had

Crude fibre is necessary in the diet because it 35.73 mg/100 g of potassium, while that enriched
increases faecal bulkiness due to its water retention with both orange and pineapple juice had 40.98
properties, thus softening stool, promoting peristalsis mg/100 g of potassium, which was higher than zobo
within the intestinal muscles, and subsequently produced with artificial flavour (23.45 mg/100 g)
reducing intestinal and rectal health problems. Fruits (Akujobi et al., 2018). Ezearigo et al. (2014) reported
and vegetables contain high fibre content, and zobo 9.87 mg/100 g potassium in garlic-enriched zobo, and
calyx is not left out. Zobo tea contains a high level of a higher content of 10.08 mg/100 g in ginger-enriched
fibre content, and supplementing it with fruits further zobo.
increases the fibre content. Zobo enriched with
pineapples had 0.20% fibre, while that enriched with Phosphorus
both orange and pineapple juice had 0.22%, in Phosphorus is found in abundance in bones and
comparison with zobo produced with artificial flavour teeth, bodily cells, DNA, and ATP, and is necessary
which only had 0.08% fibre (Akujobi et al., 2018). for energy processing. It is needed for the body to
Fasoyiro et al. (2005) reported 0.64, 0.66, and 0.72% synthesise protein, and to adequately utilise
fibre in roselle-pineapple beverages of ratios 1:1, 1:2, carbohydrates and fats. Fasoyiro et al. (2005)
and 1:3, respectively; 0.52, 0.55, and 0.57% fibre in reported 2.40, 2.62, and 2.63 mg/100 g of phosphorus
roselle-orange beverages of ratios 1:1, 1:2, and 1:3, in roselle-pineapple beverages of ratios 1:1, 1:2, and
respectively; and 1.44, 1.93, and 2.02% fibre in 1:3, respectively; 1.71, 1.80, and 1.82 g/100 g of
roselle-apple beverages of ratios 1:1, 1:2, and 1:3, calcium in roselle-orange beverages of ratios 1:1, 1:2,
respectively, thus indicating increased fibre with and 1:3, respectively; and 1.60, 1.80, and 1.87 g/100
increased fruit ratio. g of phosphorus in the resultant roselle-apple
beverages of ratios 1:1, 1:2, and 1:3, respectively.
Mineral
Minerals and vitamins are referred to as Calcium
micronutrients, as they are needed in small quantities Calcium is needed for strengthening bones and
of less than 100 mg daily. They are major components teeth, for heart, muscle health, as well as digestive
of vegetables and fruits. Mineral content in food system health, bone growth, and blood cell
refers to the inorganic residue left after the meal has production and function. Other than fish and meat,
been ignited or completely oxidised. Fruit-enriched green vegetables and dairy are good sources of
zobo tea and drinks had higher ash values than non- calcium. Zobo enriched with pineapples had 13.94
enriched zobo. This is most likely attributed to the mg/100 g of iron, while that enriched with both
high mineral content of fruits, and the synergistic orange and pineapple juice had 14.42 mg/100 g of
effects of various zobo tea and drink combinations. iron, which was higher than zobo produced with
Ezearigo et al. (2014) reported a 0.44% ash content artificial flavour (12.27 mg/100 g) (Akujobi et al.,
for garlic-enriched zobo, and a higher content of 2018). Fasoyiro et al. (2005) found 1.54, 1.66, and
1.33% ash in ginger-enriched zobo. Adelekan et al. 1.71 mg/100 g of calcium for roselle-pineapple
(2014) reported 2.51% ash for zobo produced with beverage with ratios of 1:1, 1:2, and 1:3, respectively;
pineapple and ginger. Akujobi et al. (2018) reported 2.11, 2.42, and 2.34 mg/100 g of calcium for roselle-
an ash content of 0.32% for pineapple juice enriched orange beverage with ratios of 1:1, 1:2, and 1:3,
zobo, and 0.35% for pineapple and orange juice respectively; and 2.51, 2.62, and 2.63 mg/100 g of
enriched zobo, as opposed to 0.24% ash for zobo not calcium for roselle-apple beverage with ratios of 1:1,
enriched with fruit juice extract. Fasoyiro et al. 1:2, and 1:3, respectively. Adelekan et al. (2014)
(2005) found 0.32, 0.33, and 0.31% crude ash in reported 0.54 and 1.68 mg/100 g of calcium for zobo
roselle-pineapple beverages with ratios of 1:1, 1:2 produced with pineapple + ginger, and pepper,
and 1:3, respectively. respectively.

Potassium Iron, zinc, and copper

Potassium assists nerve function and muscle Iron is required by many enzymes and proteins,
contraction, aids a regular heartbeat, acts as a cell notably haemoglobin to prevent anaemia. The
electrolyte, and is also essential in co-regulating ATP conversion of beta-carotene to vitamin A is also aided
841 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

by iron. Zinc is necessary for many enzymes such as enriched with pineapples had 24.16 mg/100 g of
carboxypeptidase, carbonic anhydrase, and liver vitamin C, while that enriched with orange +
alcohol dehydrogenase, while copper is required in pineapple juice had 28.93 mg/100 g of vitamin C,
the production of redox enzymes, including which was higher than zobo produced with artificial
cytochrome oxidase. These minerals are needed by flavour (12.27 mg/100 g) (Akujobi et al., 2018).
various enzymes, and are necessary for cell division Fasoyiro et al. (2005) reported 35.21, 34.63, and
and growth. Zobo enriched with pineapples had 1.05 35.10 mg/100 g of vitamin C for roselle-pineapple
mg/100 g of iron, while that enriched with both beverages of ratios 1:1, 1:2 ,and 1:3, respectively;
orange and pineapple juice had 1.14 mg/100 g iron, 46.21, 47.14, and 48.25 mg/100 g of vitamin C in
which was higher than zobo produced with artificial roselle-orange beverages of ratios 1:1, 1:2, and 1:3,
flavour (0.85 mg/100 g) (Akujobi et al., 2018). respectively; and 35.63, 36.33, and 36.11 mg/100 g of
Adelekan et al. (2014) reported 0.54, 1.25, and 1.68 vitamin C in roselle-apple beverages of ratios 1:1,
mg/100 g of iron in zobo produced with pineapple + 1:2, and 1:3, respectively. Adelekan et al. (2014)
ginger, zobo produced with pineapple + pepper, and reported 29.28 and 33.24 mg/100 g of calcium for
that produced with pepper only, respectively. Zobo zobo produced with pineapple + ginger and that
enriched with orange juice had 0.94 mg/100 g, that enriched with pineapple + pepper, respectively.
enriched with pineapples had 0.92 mg/100 g of zinc, Adebayo et al. (2021) reported that zobo drinks
while that enriched with orange + pineapple juice had enriched with turmeric contained higher vitamin C of
0.97 mg/100 g of iron, in comparison with zobo 725 µg/100 mL when compared with the control,
produced with artificial flavour (0.84 mg/100 g) which had 577 µg/100 mL of vitamin C.
(Akujobi et al., 2018). Adelekan et al. (2014)
reported 0.15, 0.18, and 0.42 mg/100 g copper for Pro-vitamin A
zobo produced with pineapple + ginger, zobo Pro-vitamin A (beta-carotene) is a precursor,
produced with pineapple + pepper, and that produced and is converted by the body to vitamin A. Vitamin
with pepper only, respectively. A, otherwise known as retinol, is a dietary fat-soluble
vitamin needed for vision, healthy skin, and optimum
Vitamin immune function. Dairy, fish, meat, red and yellow
Olayemi et al. (2011) and Salami and Afolayan fruits, and yellow, red, and green leafy vegetables are
(2020) both agree on the high vitamin content of zobo good sources of vitamin A. United States
beverages, especially vitamin C, which was found to recommended daily allowance (RDA) of vitamin A is
be nine times higher in zobo than in orange. The role 900 µg, which is not completely met by zobo tea and
of vitamins, including combating oxidative damage, drinks (USDA, 2008). Zobo enriched with pineapple
preventing some DNA-damaging free radicals, and had 41.42 µg/100 g of vitamin A, while that enriched
reducing the likelihood of major respiratory diseases with orange + pineapple juice had 49.44 µg/100 g
like asthma and so on, cannot be overemphasised. vitamin A, which was higher than zobo produced with
There is therefore a need for supplementation of zobo artificial flavour (28.57 µg/100 g) (Akujobi et al.,
tea and drinks to ensure a ready supply of necessary 2018), while Adelekan et al. (2014) reported 28, 68,
vitamins. and 141 RE/L of vitamin A in pineapple + ginger,
pineapple + pepper, and enriched zobo drinks,
Ascorbic acid respectively.
Vitamin C (ascorbic acid) is a water-soluble,
essential vitamin necessary for the repair of tissue, Folic acid
and the enzymatic production of certain Folate, also known as folic acid or vitamin B9,
neurotransmitters. It acts as an antioxidant which is a water-soluble B-complex vitamin required for red
prevents cell oxidation, and is necessary for the blood cell formation, and for healthy cellular
prevention and alleviation of scurvy. The United functions. Liver, green leafy vegetables, and peas are
States’ recommended daily allowance (RDA) of sources of vitamin B9. United States recommended
ascorbic acid is 90 mg. Citrus fruits, berries, and daily allowance (RDA) of vitamin B9 is 400 µg,
green leafy vegetables are good sources of the which can be sufficiently met with enriched zobo tea
vitamin C (Babalola et al., 2001; Wong et al., 2002; and drinks (USDA, 2008). Adebayo et al. (2021)
Salami and Afolayan, 2020). Zobo tea and drink reported that street-vended zobo drinks are generally
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 842

high in vitamin B9, but increase considerably with the 0.05%. Meanwhile, Ezearigo et al. (2014) reported
addition of turmeric spice. The control had 295 0.6, 0.12, and 0.19 mg/100 g of flavonoid in garlic-,
µg/100 mL of vitamin B9 in contrast to the turmeric- ginger-, and cinnamon-spiced zobo drink,
enriched zobo (301 µg/100 mL for 2% boiled respectively. Similar results are expected in enriched
turmeric in zobo, and 297 µg/100 mL for 6% boiled dehydrated zobo tea.
turmeric in zobo).
Scavenging antioxidant activity
Effects of natural spices on biochemical composition Free radical scavenging activities are important
of zobo tea and drinks for preventing free radical damage, and diphenyl-1-
The phenolic content of zobo beverages was picrahydrazyl (DPPH) free radical scavenging is a
found to be a function of the antagonistic or commonly used method for testing the antioxidant
synergistic effect between the natural additive activity of plant extracts. With an increase in spice
phenolic content and the roselle calyx used in the concentration, increasing free radical scavenging
drink's production. The ability of phenolic activity was observed in a study by Adeoye et al.
compounds to scavenge free radicals and reduce iron (2019), where clove-spiced zobo (DPPH) increased
determines their antioxidant activity (Adeoye et al., from 77.5 to 82.9% for clove concentrations of 0.05
2019). to 0.45%, ginger-spiced zobo increased from 73.7 to
78.8% for ginger concentrations of 0.05 to 0.45%,
Phenolics and for mixture of ginger + clove spiced zobo, the
Phenolics are aromatic benzene ring DPPH increased from 75.7 to 80.1% for
compounds comprising one or more hydroxyl groups. concentrations of 0.05 to 0.45%, while the control had
Phenols are synthesised by plants only, as an anti- a DPPH of 73.2%; all was observed on the first day
stress protection mechanism. They act as powerful of zobo drink production. The reports prove that
antioxidants when consumed, preventing oxidative spiced zobo tea would exhibit higher scavenging
damage and chronic diseases like cancers and antioxidant activity.
cardiovascular diseases. Zobo enriched with
pineapple had 0.043% phenolics, while that enriched Total reducing power
with orange + pineapple juice had 0.052%, as Total reducing power is a direct measure of the
opposed to zobo produced with artificial flavour, total antioxidant activity of compounds. It is a
which had 0.038% (Akujobi et al., 2018). According medium that measures the ability of phenols in food
to a study by Adeoye et al. (2019), the phenolic to reduce Fe3+ to Fe2+. In the reducing power assay by
content of zobo tea and spice drinks increased as the Adeoye et al. (2019), they showed increasing total
spice concentration increased, implying that the reducing power with the increase in spice
phenolic content of the spices and roselle calyx used concentrated zobo drink. It was observed in a study
in drink production had an additive or synergistic that the total reducing power of clove-spiced zobo
effect. increased from 1.674 to 1.717 for clove
concentrations of 0.05 to 0.45%, ginger-spiced zobo
Flavonoids increased from 1.655 to 1.674 for ginger
Flavonoids are polyphenolic molecules that are concentrations of 0.05 to 0.45%, and for the mixture
plant metabolites, and soluble in water. The six major of ginger and clove spiced zobo, the total reducing
flavonoids in plants are chalcones, flavones, power increased from 1.656 to 1.662 for
isoflavonoids, flavanones, anthoxanthins, and concentrations of 0.05 to 0.45%, while the control had
anthocyanins. The typical colours of fruits and total reducing power of 1.628. All were observed on
vegetables rich in flavonoids are yellow, purple, blue, the first day of production.
and red, which is the colour of zobo calyx. Flavonoids
aid in the regulation of cellular activity and the Effects of natural spices on sensory characteristics of
prevention of oxidative stress caused by free radicals. zobo tea and drinks
Akujobi et al. (2018) reported that zobo enriched with Various studies showed higher acceptance of
pineapple had 0.06% flavonoids, while that enriched zobo drinks produced with ginger, clove, and
with orange + pineapple juice had 0.08% higher than pineapple (Fasoyiro et al., 2005; Obi, 2015; Akujobi
zobo produced with artificial flavour, which had et al., 2018). The sensory evaluation was carried out
843 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

on zobo drinks produced with ginger, clove, orange 6.3, 6.1, and 6.2 for roselle-orange beverages in ratios
juice, pineapple flavour, orange flavour, and of 1:1, 1:2, and 1:3, respectively. Zobo enriched with
pineapple flavour using 20 panellists. The panellists ginger and pineapple juice, pepper and pineapple, and
were aged between 18 - 30 years. The zobo drink was pepper had 6.4, 6.4, and 5.06 scores, respectively, for
served at ambient temperature. The ratings by the aroma (Adelekan et al., 2014). Gbadegesin et al.
panellists suggested that zobo drink was likely to be (2017) reported better flavour acceptance in zobo
accepted by the public if prepared with pineapple or drink with 25% pineapple juice, scoring 8.4, and the
orange juice (Akujobi et al., 2018). This is most likely least preference in zobo drinks with 100% roselle
attributed to the fact that these natural additives are scoring 5.8. Obi (2015) reported flavour preferences
conventionally used in zobo tea and drink production, of 6.1, 6.4, 5.4, 5.3, 4.5, and 5.2 for zobo spiced with
and also due to the fruity taste of pineapple. Sensory clove, ginger, uziza, ehu, uda, and ehuru,
evaluation is significant in the production of novel respectively.
products in order to gauge consumer acceptance Colour of food is the first attraction to the food.
(Akujobi et al., 2018). A study carried out by Akujobi et al. (2018) showed
Taste refers to a flavour sensation in the mouth better acceptance of pineapple juice enriched zobo
and throat. Akujobi et al. (2018) reported better colour (7.34), followed by zobo enriched with orange
acceptance of the taste of conventional zobo produced juice (7.28), conventional zobo produced with
with artificial flavour from sensory panellists (7.87) artificial flavours (7.08), and zobo enriched with a
than zobo enriched with orange or pine apple juice, or combination of orange and pineapple (6.15). Fasoyiro
a combination of both, which scored 7.33, 6.94, and et al. (2005) reported colour acceptance of 6.99, 6.60,
5.63, respectively. Fasoyiro et al. (2005) reported and 7.2 for roselle-apple beverage in ratios 1:1, 1:2,
taste acceptance of 6.0, 7.0, and 6.2 for roselle-apple and 1:3; 8.1, 7.8, and 7.9 for roselle-pineapple
beverages in ratios of 1:1, 1:2, and 1:3; 8.0, 8.0, and beverage in ratios 1:1, 1:2, and 1:3; and 6.7, 7.7, and
7.7 for roselle-pineapple beverages in ratios of 1:1, 7.4 for roselle-orange beverages in ratios of 1:1, 1:2,
1:2 and 1:3; and 6.1, 5.8, and 6.1 for roselle-orange and 1:3, respectively. Zobo enriched with ginger and
beverages in ratios of 1:1, 1:2 and 1:3, respectively. pineapple juice, pepper and pineapple, and pepper
Zobo enriched with ginger + pineapple juice, pepper scored 5.93, 7.66, and 7.53, respectively, for colour
+ pineapple, and pepper had 6.4, 6.93, and 5.48 (Adelekan et al., 2014). Gbadegesin et al. (2017)
scores, respectively, for taste (Adelekan et al., 2014). reported the most colour preference in zobo drinks
Gbadegesin et al. (2017) produced four samples of with 25 and 20% pineapple scoring 7.8, and the least
zobo beverage with 100% roselle, 85% roselle and preference in zobo drinks with 100% roselle scoring
15% pineapple, 80% roselle and 20% pineapple, and 7.5. Obi (2015) reported colour preferences of 7.9,
75% roselle and 25% pineapple. The researchers 8.1, 7.6, 7.6, 7.6, and 7.3 for zobo spiced with clove,
reported better taste preference in zobo drinks with finger, uziza, ehu, uda, and ehuru, respectively.
25% pineapple, scoring 7.9, and the least preference Overall acceptance of zobo in the study of
in zobo drinks with 100% roselle, scoring 6.2. Obi Akujobi et al. (2018) in descending order is: zobo
(2015) spiced zobo with Nigerian indigenous spices, enriched with orange juice (8.04), pineapple-enriched
and reported taste preferences of 4.9, 6.5, 6.5, 5.4, 4.6, zobo (7.94), conventional zobo produced with
and 5.3 for zobo spiced with clove, ginger, uziza, ehu, flavours (7.88), and finally, combination of orange
uda, and ehuru, respectively. and pineapple in zobo (6.03). Fasoyiro et al. (2005)
The distinctive taste of food is referred to as reported overall acceptability of 6.5, 6.7, and 6.7 for
flavour. Akujobi et al. (2018) reported better roselle-apple beverages in ratios of 1:1, 1:2, and 1:3;
acceptance of the aroma / flavour of conventional 7.9, 7.2, and 7.9 for roselle-pineapple beverages in
zobo drinks produced with artificial flavours from ratios of 1:1, 1:2, and 1:3; and 6.5, 6.0, and 6.3 for
sensory panellists (7.82), than zobo enriched with roselle-orange beverages in ratios of 1:1, 1:2, and 1:3,
orange or pineapple juice, or a combination of both, respectively. Adelekan et al., 2014 reported that zobo
which scored 7.75, 7.47, and 6.34, respectively. enriched with ginger and pineapple juice, pepper and
Fasoyiro et al. (2005) reported flavour acceptance of pineapple, and pepper had 6.86, 7.2, and 6.53 overall
6.1, 6.3, and 6.2 for roselle-apple beverages in ratios scores, respectively, for acceptability. Gbadegesin et
of 1:1, 1:2, and 1:3; 7.6, 7.8, and 7.8 for roselle- al. (2017) reported better overall acceptability in zobo
pineapple beverages in ratios of 1:1, 1:2 and 1:3; and drinks with 25% pineapple, scoring 8.5, and the least
 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847 844

preference in zobo drink with 100% roselle, scoring of zobo for 42 days by using 0.2% ginger extract and
6.3. Obi (2015) reported overall acceptance scores of refrigeration. This method of storage under
5.9, 7.1, 6.6, 5.8, 5.5, and 5.9 for zobo spiced with refrigeration is not practicable because of epileptic
clove, finger, uziza, ehu, uda, and ehuru, respectively. public power supply, and the use of power generators
is not economical in Sub-Saharan African countries
Discussion (Adesokan et al., 2013). The sensory attributes of the
In the quest to overcome the hurdles associated zobo samples containing spices were also enhanced.
with the short life span of zobo, and the potential The use of extracts of ginger and garlic in zobo
incidence of disease conditions attributed to the zobo preparation should therefore be encouraged as the
drink / tea spoilage microorganisms, studies have sensory properties and shelf life of the resulting
discovered several natural preservatives / spices of product will be enhanced (Adesokan et al., 2013).
organic / natural origin that could improve the quality Adesokan et al. (2013) and Popoola et al. (2019)
attributes of zobo tea and drinks, and also reduce both concluded that the incorporation of ginger, garlic, and
the microbial diversity and the density of zobo their extracts into zobo drink could be an effective
spoilage microorganisms. means of improving the quality attributes of this
Antioxidant contents of five local Nigerian drink.
drinks, namely: “kunu”, palmwine, plantain, soybean, Hibiscus sabdariffa leaves were extracted by
and zobo were analysed for flavonoids, phenolics, and hot water extraction using different local spices
vitamin C (Oboh and Okhai, 2012). The antioxidant namely Piper guineense (uziza), Zingiber officinale
scavenging abilities were evaluated using four (ginger), Xylopia aethiopica (uda), Monodora
different in vitro methods. Zobo drink with sugar had myristica (ehuru), Syzygium aromaticum (clove), and
the highest phenolic content (16.00 ± 0.26 mg/mL), Aistonei boonei (ehu) (Obi, 2015). The drinks were
while zobo drink with ginger recorded the highest then dispensed into six (2 L) cans, which were cooled
flavonoids and vitamin C (3.91 ± 0.02 and 2.31 ± 0.01 in a refrigerator for sensory evaluation, and into six
mg/mL), respectively. The roselle calyces of Hibiscus (150 mL) plastic bottles which were stored on the
sabdariffa used in preparing zobo drink are rich in shelf for six days. All samples were pasteurised and
vitamin C and flavonoids (Wong et al., 2002). This is allowed to cool before storage. The sensory
responsible for the high antioxidant content seen in evaluation results showed the drink with Zingiber
the zobo drinks which correlates with the high ability officinale had the highest overall acceptability,
of the drinks to scavenge free radicals. Furthermore, followed by Piper guineense, while that with Xylopia
the ferric reducing ability of the drinks was highest in aethiopica had the lowest acceptability. Results of the
the zobo drinks possibly due to its high phenolic or microbial counts showed that the Monodora
flavonoid contents (r = 0.952 and 0.970, myristica sample had the highest preservative effect,
respectively). However, the total phenolic content showing no visible growth after 48 h, while the
was significantly different (p ≤ 0.05) in all the zobo Xylopia aethiopica sample had the highest microbial
drinks. This showed that sugar and ginger affected the count, thus indicating the least preservative effect.
total phenolic of the drinks. Zobo enriched with Apart from the spices reported by Obi (2015),
ginger had a significantly (p ≤ 0.05) higher flavonoid other widely utilised and potential spices include
and vitamin C content as compared to the other zobo garlic, a mixture of garlic and ginger, lime, cinnamon,
drinks (Oboh and Okhai, 2012). nutmeg, kola nut, and pepper (Izah et al. 2016). These
Adesokan et al. (2013) demonstrated that the spices, along with the dried calyces of Hibiscus
vitamin C contents of zobo drinks supplemented with sabdariffa, have antimicrobial properties and are rich
garlic and ginger were higher than those of ordinary in phytonutrients, including vitamins and minerals.
zobo juice. This means that the vitamin C status of Hence, their ability to improve the shelf life of zobo
zobo beverages can be improved by blending them mostly depends on the concentration added. Izah et
with these spices. The crude protein content of non- al. (2016) reported that the ability of the natural
spiced zobo juice was 9.1%, but higher values were preservatives to wade off microorganisms appears to
obtained for the samples containing spices. Adesokan be in this order; lime, mixture of garlic and ginger,
et al. (2013) reported that spices were able to reduce ginger, garlic, clove, kola nut, cinnamon, and nutmeg.
the microbial loads of zobo samples during 7 days The activities of the spices were due to differences in
storage. Ogiehor et al. (2008) extended the shelf life the biochemistry, nutrition, physiology, and
845 Nwankwo, C. S., et al./IFRJ 30(4): 832 - 847

metabolism of the microorganisms. Therefore, Nigerian beverage. Journal of Nutrition and

attention should be focused on the carbonation of the Food Sciences 7(5): 627.
drink after treatment with natural spices (Ogiehor et Adeoye, B. K., Oyewole, O. B., Idowu, M. A.,
al., 2008; Izah et al., 2016). Zobo can equally be Ademuyiwa, O., Obadina, A. O., Adaramola,
processed in dry form with natural spices, and F. B., … and Ngozi, E. O. 2019. Oxidative
packaged in tea bags, which could be preserved for damage properties of Hibiscus sabdariffa drink
longer periods due to low moisture content, and it will and additives. European Journal of Scientific
still retain its nutritive value and attract acceptance Research 152(2): 153-162.
(Mohammed et al., 2017). Adeoye, B. K., Oyewole, O. B., Idowu, M. A.,
Obadina, A. O., Ani, I. F. and Ngozi, E. O.
Conclusion 2018. Effects of spices on the microbiological
quality of Hibiscus sabdariffa (zobo) drink and
Zobo is rich in carbohydrates, vitamins C and molecular characterization of the associated
A, phenols, potassium, sodium, phosphorus, and spoilage organisms. African Journal of
antioxidants. Consuming and drinking zobo tea daily Biotechnology 17(34): 1057-1061.
would help to provide the recommended daily Adesokan, I. A., Abiola, O. P., Adigun, M. O. and
allowance of vitamins, and aid in proper health Anifowose, O. A. 2013. Analysis of quality
functioning. Due to the adverse effects of chemical attributes of Hibiscus sabdariffa (zobo) drinks
additives, the use of plants and natural spices as blended with aqueous extract of ginger and
potential flavour, antimicrobials, and preservatives garlic. African Journal of Food Science 7(7):
should be fully adopted. The use of natural additives 174-177.
in zobo production would go a long way in enriching Akujobi, I. C., Obicheozo, G. and Nwokorie, C. U.
zobo tea and drink, and supplementing nutrients that 2018. Nutritional composition, phytochemical
may be lacking in health drink, thereby making it a and sensory properties of zobo (Hibiscus
super food. In a bid to extend shelf life, zobo tea, sabdariffa) drinks substituted with pineapple
which is a formulation of dehydrated zobo extract, (Ananas comosus) and orange (Citrus sinensis)
should be investigated. The use of tea bags in zobo tea juices. Journal of Agriculture and Food
packaging would reduce loss of quality, and yield Science 16(2): 1-13.
maximum retention of nutrients. Ayoola, G. A., Lawore, F. M., Adelowotan, T.,
Aibinu, I. E., Adenipekun, E., Coker, H. A. B.
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