PRODUCTION OF ZOBO ENRICHED WITH WATERMELON AND PINEAPPLE

This study focuses on the production and evaluation of zobo drink enriched with watermelon and pineapple to improve its nutritional quality, taste, and consumer acceptability. Zobo, traditionally prepared from dried hibiscus (Hibiscus sabdariffa) leaves, is widely consumed in Nigeria as a refreshing beverage. However, its nutritional profile can be enhanced by incorporating fruits rich in vitamins, minerals, and antioxidants. The research employed experimental preparation methods, combining hibiscus extract with watermelon and pineapple juice in varying proportions. Sensory evaluation was conducted to assess taste, aroma, color, and overall acceptability, while proximate analysis determined nutritional composition. Results indicated that enrichment with watermelon and pineapple significantly improved the vitamin C content, natural sweetness, and flavor profile of zobo, making it more appealing to consumers. The enriched zobo samples also showed higher antioxidant potential compared to the traditional preparation. The study concludes that fruit‑enriched zobo offers a healthier, more nutritious alternative to conventional zobo drinks and has strong potential for commercialization as a functional beverage. It recommends further exploration of fruit combinations, shelf‑life studies, and large‑scale production to maximize its benefits.