MICROBIAL LOAD IN READY-TO-DRINK ZOBO: BRANDED AND UNBRANDED

ABSTRACT

Zobo is a ready-to-drink locally made drink common among the people of Nigeria. It is made from dried red Roselle plant (Hibiscus sabdariffa), commonly referred to as Zobo leaves. Zobo is a good source of nutrient which can provide energy and nourishment. They are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, and iron). Seeing as the unbranded products are easily accessible to consumers, data is needed for the nutritional content of both the branded and unbranded products. This research seeks to identify any significant differences in microbial contamination levels between branded and unbranded zobo, as well as give data on their nutritional content. The unbranded zobo samples were gotten from three different shops in the university of Benin and the branded zobo was gotten from a supermarket in Benin City. The analysis was carried out using standard methods. Statistical analysis for the microbial count (bacterial and fungal count) were gotten as p = 0.013 and 0.000 respectively. This mean there were significant differences in the means of the microbial count (p < .05). The proximate analysis and mineral contents were presented in means ± SD. Suprsingly, the branded zobo sample had a very high microbial count compared to other samples. The presence of high microbial loads in branded sample raises concerns about the adequacy of manufacturing practices. Further research should be carried out to throw more light on the underlying factors contributing to the observed discrepancies and to devise targeted interventions aimed at mitigating microbial contamination in branded Zobo products.