Proximate, Mineral Composition and Sensory Evaluation of Zobo Processed with Wonderful Kola Extract (Buchholzia coriacea)

Abstract

Composite Zobo, a well know non-alcoholic beverage was processed from dried purple calyces of Hibiscus sabdariffa, ginger, cloves, pineapple peel and enriched with wonderful kola extract in varying proportions. The proximate, mineral and sensory qualities of this drink were analyzed using standard methods. The results obtained for each sample (control to ZOWK 5) showed that the proximate composition had mean values ranging from (90.00 to 92.43%) for moisture, (0.96 to 1.05%) for ash, (0.20 to 0.60%) for fat, (3.82 to 6.74%) for protein and (1.06 to 3.02%) for carbohydrate. The results showed that there was significant difference (p<0.05) between the samples. Also, the mineral composition of the samples ranged from (13 - 33mg) for Iron, (13 - 27mg) for zinc, (6.7 -15.9mg) for potassium, (11.00 -23.66mg) for magnesium and (4.2 - 18.69mg) for phosphorus with sample ZOWK 5 which contained the highest amount of wonderful kola extract having the highest mean score for iron, zinc, potassium, magnesium and a moderate concentration of phosphorus. There was a significant difference (p<0.05) in sensory qualities for all the samples. This result showed that Zobo with a little amount of wonderful kola is better than the one without wonderful kola due to the minerals added to the drink by wonderful kola.