ISOLATION OF BACTERIA THAT CAUSE SPOILAGE IN ZOBO DRINK AND ITS METHOD OF PRESERVATION

CHAPTER ONE

1.0       INTRODUCTION

            Zobo drinks are aqueous extracts of calyx of Roselle, Hibiscus sabdariffa which is annual herb that is widely cultivated in India and Africa. Zobo is a name derived from zoborodo which is local Hausa (Northern Nigeria) name for Hibiscus sabdariffa plant. The non-alcoholic drink or zobo is quite popular especially in Northern Nigeria and it is usually served chilled at various social gathering (Aliyu, 2000). The name ‘Zobo’ is coined from a flower “Yakua” a Hausa name for the species of Hibiscus sabdariffa in which the drink is made (Roberschery, 1972). This is commonly known as Roselle or Jamaica Sorrel. It belongs to the family Malvaceccae and it originated from West Africa, newly cultivated throughout India and part of Asia. It has been revealed that drink made from this plant is medicated. It is a blood buffering drink and it is antihypertensive.

The zobo drink is prepared by boiling the dry calyces of Hibiscus sabdariffa in water for about 10 – 15 minutes from which the pigment or flavor embedded is extracted. After extraction the filtrate may be taken as hot tea or allowed to cool and packaged in plastic sachet containers then taken as a refreshing drink when chilled. The sharp taste of the raw extract is usually sweetened with sugar cane or granulated sugar, pineapple, orange or other fruits depending on choice. The sweetness of Zobo drink does not last long due to spoilage by microbial activities (Omemu, et al, 2006).

The calyces of Hibiscus sabdariffa have also been found to be rich in vitamins and other antioxidants and also minerals (Babalola et al, 2000: Wong, et al,2002). The leaves of roselle are used as vegetables and the seeds are sources of oil.

There is increase in the demand for Zobo drinks due to its low prices, nutritional and medicinal properties (Oboh and Elusiyan, 2004; Osueke and Ehirim, 2004). The great limitation for large scale production of Zobo drinks is the rapid deterioration of the drink. Its shelf-life is approximately twenty-four hours following production if not refrigerated. Microorganism associated with the dried calyx and the processing for the production of Zobo drinks and other factors may contribute to its spoilage.

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