Chemical and Sensory Properties of Zobo (Hibiscus sabdariffa calyces) Drink Fortified with Justicia carnea Leaf Extracts

Abstract

This study evaluated the chemical and sensory properties of zobo drink fortified with Justicia carnea leaf extracts was evaluated. Zobo drink was produced from Hibiscus sabdariffa calyces, and used as the control (sample A, 100% zobo drink), and Justicia carnea extract was also produced and used as blends with the zobo drink at varying levels of inclusion- 36.57% (sample B), 42.31% (sample C), 44.61% (sample D), 57.69% (sample E) and 54.15% (sample E) using the Pearson square formulation ratio. Physicochemical properties, Proximate, Mineral content, Iron bio-accessibility, Phytochemical properties and Sensory evaluation were carried out on the control, as well as the blends. Moisture content of the control and the blends ranged from 77.82 to 84.43% with the control having the highest value. The inclusion of Justicia carnea extract to zobo drink reduced the fat content of the drink, as the control (100% zobo drink) recorded fat content of 0.27%, and reduced after blending with Justicia carnea extract, ranging from 0.04-0.16%. There was no significant difference (p<0.05) in the ash content of the samples which ranged from 0.55-0.60%. The Total Soluble Solid of the samples ranged from 14.85-16.75 ^oBrix. Blending Justicia carnea extract with zobo drink increased the Total Solid (TS) and pH of the blends which ranged from 17.34-22.18 mg/L and 3.12-3.28 respectively. The mineral content ranged from 19.00-23.52 mg/100g (for Magnesium), 0.07-0.92 mg/100g (for Zinc) and 2.32-7.77 mg/100g (for Iron). Result showed that the inclusion of Justicia carnea extract increased the iron content of the drink. Iron bio-accessibility result indicated that the accessibility of the iron content of 100% zobo drink was 28.88%b while those of the blends ranged between 30.98-39.45%). Phytochemical properties result showed that the flavonoid content ranged from 13.82-17.43%, alkaloid content ranged from 1.23-1.95%. The blends were more acceptable in terms of taste (7.20-8.50) and flavour (6.60-7.67). Overall acceptability score showed that sample C (7.80) was rated better than the other samples. There was however no significant difference (p<0.05) in the overall acceptability of the control and the blends, as well as the flavour, colour and consistency.