PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF ZOBO (HIBISCUS SABADARIFFA) DRINK SOLD IN JOSEPH AYO BABALOLA UNIVERSITY
Abstract
There is increase in consumption of zobo drinks due to its nutritional benefits it provides, however, the production process still varies among processors and may contain high microbial loads due to unhygienic process conditions thereby posing potential health risk. This study evaluated the physicochemical and microbial properties of zobo (Hibiscus sabdariffa) drinks sold at Joseph Ayo Babalola University, Nigeria. Four commercial brands (Samples A = Alice, Samples B = Jokkysip, Samples C = Mall, Samples D = Mazius, and control) were analyzed for physicochemical and microbiological properties using standard protocols. Physicochemical tests revealed significant variations (p < 0.05) in total titratable acidity (9.60–19.20%), pH (2.60–3.10), total soluble solids (7.00–8.90%), and viscosity (1.90 – 2.30 cP). Microbial analysis showed all brands exceeded safety limits (NAFDAC: zero detectable coliforms per 100 ml), with total plate counts (5.12 – 6.53 Log cfu/ml), coliforms (1.85 – 2.62 Log cfu/ml), and fungi (2.20 – 3.00 Log cfu/ml). Sample C exhibited the highest microbial contamination, while Sample D had the lowest. Detectable coliforms in all samples indicated fecal contamination and hygiene failures. The study revealed that the zobo drink purchased from four different location in JABU were directly or indirectly contaminated with pathogens which could be due to inconsistent production practices and poor sanitary conditions compromise safety, posing public health risks.
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