Assessment of Nutritive and Preservative Impact of Enriching Zobo (Hibiscus sabdariffa Calyx) Drink with Moringa Extract

Main Article Content

Stella Oyom Bassey
Essien David-Oku
Mary Ehumile

Abstract

This study was aimed to determine the nutritive and preservative potential of enriching Zobo drink with Moringa leaf extract. Hot water extraction of Zobo drink produced with ginger and garlic gloves was separated into four different samples M0, M10, M20 and M30. To samples M10, M20 and M30 40 g, 80 g and 120 g of Moringa leaf powder respectively, were added. Samples analyzed in triplicate for their sensory characteristics, vitamins, minerals and microbial content. Sensory evaluation showed no significant difference in flavour, colour, tartness and sweetness amongst the samples. Overall acceptability was significantly (p<0.05) higher in sample M30 (6.90±2.36) probably due to high levels of tartness. Vitamin C was significantly (p<0.05) higher in sample M30 (4.50±0.10), compared to M0 (4.00 ±0.01), M10 (4.00 ±0.02) and M20 (4.20 ±0.01) samples. Vitamin A content (mg/100 mL) of M30 (0.13±0.300) was also significantly (p<0.05) higher than values obtained for M0 (0.1 0 ±0.20), M10 (0.12 ±0.30) and M20 (0.12 ±0.10) samples. pH differed significantly (p<0.05) amongst the different samples, i.e. M0 (2.70 ±0.00), M10 (2.80±0.00), M20 (3.00±0.00) and M30 (3.20±0.00). Microbial load result revealed the presence of coliform, total viable count, total aerobic, Salmonella typhi, Aspagillus niger and Strep. Spp. which was absent in sample M0 but were present in significantly (p<0.05) higher levels in sample M30 (867.00±0.20, 982.00±0.10, 982.00±0.10, 28.00±0.10, 7.00±0.10 and 93.00±0.10 respectively). Significantly (p<0.05) higher levels of iron (1.30 ±0.12 mg/100 mL) in M30 compared with M10 (0.34±0.02), M20 (0.83±0.02) and M30 (1.30 ±0.12) and magnesium was highest in M20 (0.05 ±0.03 mg/100 mL) compared with M0 (0.00 ±0.00), M10 (0.00±0.00) and M30 (0.02±0.31) samples, In conclusion, this study has revealed that Moringa improve the nutritive and overall sensory characteristics of Zobo drink but result in a limited shelf life.

Keywords:
H. sabdariffa, calyx drink, Moringa.

Article Details

How to Cite
Bassey, S. O., David-Oku, E., & Ehumile, M. (2020). Assessment of Nutritive and Preservative Impact of Enriching Zobo (Hibiscus sabdariffa Calyx) Drink with Moringa Extract. European Journal of Nutrition & Food Safety, 12(1), 76-84. https://doi.org/10.9734/ejnfs/2020/v12i130186
Section
Original Research Article

References

Kuriyan R, Kumaryl R, Kurpad A. An evaluation of the hypolipidemic effect of an extract of Hibiscus sabdariffa leaves in hyperlipidemic Indians: A double blind, placebo controlled trial. Compl Alt Med. 2010;10:27-34.

Adesokan IA, Abiola OP, Adigun MO, Anifowose OA. Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic. Afr J Food Sci. 2013;7(7):174-177.

Kochlar SI. Tropical crops: Textbook of economic botany. Macmillan Publishers Ltd., London. 1991;25-62.

Olayemi F, Adedayo, R, Muhummad R, Bamishaiye E. The nutritional quality of three varieties of Zobo (Hibiscus sabadariffa) subjected to the same preparation condition. Plant Food Human Nutr. 2011;6:10-15.

Fasoyiro SB, Ashaye OA, Adeola A, Samuel FO. Chemical and storability of fruit-flavoured (Hibiscus sabdariffa) drinks. World J Agri Sci. 2005;1(2):161-164.

Anjorin TS, Ikokoh P, Okolo S. Mineral composition of Moringa oleifera leaves, pods and seeds from two regions in Abuja, Nigeria. Int J Agri Biol. 2010;12(3):431-434.

Ogbo A. Nutritional values of some tropical foods with allergy/ toxicants. Computer Edge Publishers, Enugu. 2002;30-35.

Ukwuru MU, Uzodinma CC. Preservative effect of spices and their flavor acceptability in zobo drink. Nig Food J. 2010;28(2):265-274.

Hintz T, Karl K, Matthews I, Rong D. The use of plant antimicrobial compounds for food preservation. Biol Med Res Int. 2015;20(15):12.

Paster N, Menashorov M, Ravid U, Juven B. Antifungal activity of oregano and thyme essential oils applied as fumigant fungi attacking stored grain. J Food Protect. 1995;58:81-85.

Gull I, Sohail M, Aslam MS, Athar MA. Phytochemical, toxicological and antimicrobial evaluation of Lawsonia inermis extracts against clinical isolates of pathogenic bacteria. Annal Clin Micro Antimicro. 2016;12(36):1-2.

Moyo B, Masika PJ, Hugo A, Muchenje V. Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. Afr J Biotech. 2013;10(60),12925-12933.

Padayachee B, Baijnath H. An overview of the medicinal importance of Moringaceae. J Med Plant Res. 2012;6(48):5831-5839.

Anwar F, Latif S, Ashraf M, Gilani AH. Moringa oleifera: A food plant with multiple medicinal uses. Phytother Res. 2007;21(1):17-25.

Jongrungruangchok S, Bunrathep S, Songsak T. Nutrients and minerals content of eleven different samples of Moringa oleifera cultivated in Thailand. J Health Res. 2010;24(3):123-127.

Matshediso PG, Cukrowska E, Chimuka L. Development of pressurised hot water extraction (PHWE) for essential compounds from Moringa oleifera leaf extracts. Food Chem. 2015;172:423-427.

Farooq F, Rai M, Tiwari A, Khan AA, Farooq S. Medicinal properties of Moringa oleifera: An overview of promising healer. J Med Plant Res. 2012;6:4368-4374.

Mugal KT, Haq IU. Moringa oleifera: A natural gift-A review. J Pharm Sci Res. 2010;51:6558-6563.

Stone H, Sidel JL. Sensory evaluation practices, 3rd Edition. Elsevier Academic Press, London. 2004;87-90.

Horwitz W. Official Methods of Analysis of AOAC International. 17th Ed. AOAC International, Gaithers-burg, MD. 2000;1(2).

Greenfield H, Southgate DAT. Food composition data: Production, management and use. First Edition, Elsevier Science Publishers. 1992;83:97.

Olaniyi OO, Bankefa EO, Folasade IO, Familoni TV. Nutrient enrichment of manganase-treated Cassava peels and Corn cob. Res J Microbiol. 2015;10:533-541.

Grabow WO, Hilner CA, Coubrough P. Evaluation of standard and modified M-FC, MacConkey, and Teepol media for membrane filtration counting of fecal coliforms in water. Appl Envir Microbiol. 1981;42(2):192-199.

Cowan ST, Steel KJ. Manual for the Identification of Medical Bacterial. 4th Edn, Cambridge University Press, London. 1985;45-60.

Capel ID, Dorrell HM. Abnormal antioxidant defence in some tissues of congenitally obese mice. Biochem J. 1984;219:41-49.

Adelekan AO, Arisa NU, Alamu AE, Adebayo YO, Popoola GJT. Production and Acceptability of Fruits Enhanced Zobo Drink. Food Sci Tech Letter. 2014;5(1): 046-051.

Adeboye OC. Phyto-constituent and anti-oxidant of the pulp of snake tomato (Trichosanthes cucumerina). Afri J Trad Compl Alt Med. 2008;5(2):173-179.

WHO. WHO estimates of the global burden of foodborne diseases. Foodborne Diseases Burden Epidemiology Reference Group 2007–2015, World Health Organization, Geneva, Switzerland; 2015.

Geissler CA, Power HJ. Human Nutrition. 11th edition. Elsevier, Churchill Livingstone. 2005;236-243.

Okeniyi SO, Kolawole JA. Quantitative mineral ion content of a Nigerian local refreshing drink "Zobo" (Water Extract of Hibiscus sabdariffa Calyx). Res J Pharm. 2007;1:23-26.