Evaluation of the chemical contents of Zobo (Hibiscus sabdariffa) flavoured with natural spices

Zobo is an important healthy drink made from the dried calyces of Hibiscus sabdariffa by boiling water extraction. An equal volume of the basal extract was flavoured separately with conventional strawberry essence (Zobo-S), alligator pepper (Zobo-A), and clove (Zobo-C) and evaluated for chemical and sensory properties using established methods. The obtained range of values for mineral (4.70-578 mg/L) and vitamins (0.05-0.29 mg/100 g) were in moderate amounts with potassium being the most abundant mineral element (ranged 522-578mg/L) and highest in Zobo-A (578 mg/L). Zinc, an antiviral and important element for the body immune system was significantly (p<0.05) higher in Zobo-C (13.34 mg/L) and Zobo-A (8.33 mg/L) than Zobo-S (7.14 mg/L) making Zobo with spices a better choice drink for a preventive measure against infectious viral-diseases like COVID-19. Total titratable acidity ranged from 0.93-1.06 g/100 ml and was highest in Zobo-S (1.06g /100 ml) implying the Zobo made with spices were less acidic. Also, tannin content was improved with the spices and highest in Zobo-C (0.44 mg/100 g) while Zobo-A was the most preferred in overall acceptability. Thus, the natural spices improved the minerals, phytochemical contents and sensory acceptability of Zobo drink. This could proffer potential health benefits to the consumers and encourage the use of natural spices in the preparation of food and drinks rather than the chemical-based conventional flavour essence.