Preservation of Zobo Drink (Calyces of Hibiscus Sabdariffa) Using Kolanut

Y.O. Bankole, A.O. Tanimola, R.O. Odunukan and D.O. Samuel

Academic Journal of Interdisciplinary Studies, 2013, vol. 2

Abstract: This study investigate the efficacy of two species of kolanut being Kola acuminate (ABATA) and Kola nitride (GBANJA) as antimicrobial agent in the preservation of Zobo drink from the calyces of Hybiscus sabdariffa which is commonly called ZOBO. 5mls extracts of the caffeine was added to 50mls of prepared Zobo drink using Escherichia coli (ATCC 23716) indicator organisms for 96hours. Physiochemical analysis for pH, Brix content, growth measurements of the indicator organisms were carried out at 24hourly interval starting at zero hour. The ash and caffeine contents were also noted for the Kolanut samples only. The results obtained from the various analyses were of immense benefit at enhancing the shelve stability of the drink and thereby making it available all the year round for its numerous consumers.

Date: 2013
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.richtmann.org/journal/index.php/ajis/article/view/1692 (text/html)
https://www.richtmann.org/journal/index.php/ajis/article/view/1692/1696 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bjz:ajisjr:525

DOI: 10.5901/ajis.2013.v2n10p17

Access Statistics for this article

More articles in Academic Journal of Interdisciplinary Studies from Richtmann Publishing Ltd
Bibliographic data for series maintained by Richtmann Publishing Ltd ().