Nutritional, Sensory and Microbiological Quality Assessment of fortified Zobo Drink: A Home-Prepared Traditional Nigerian Beverage

Abstract

The specific objective of this study was to assess the nutritional, microbiological and sensory qualities of the home-made zobo which was fortified with soybean milk. The Nutritional, safety and sensory analysis of zobo drink (A home-prepared Traditional Nigeria beverage) were assessed. The Nutrient content was enriched with soybean. The beverage was prepared using traditional methods with or without fortification with soybean at the ratio of 2:1 (v/v). Similar samples of the beverage were also brought from the vendors and compared with the laboratory prepared samples. Nutrient values were evaluated on the samples from vendors as well as fortified samples using AOAC while bacteriological quality were analysed using Nutrient and MacConkey agar. Sensory evaluation was carried out on the local beverage fortified with soybean using 1 to 9 hedonic scale by 48 panelists. Chemical analysis revealed an improved nutrient content in zobo drink fortified with soybean compared with home-prepared and laboratory beverage. The values of protein, fat and carbohydrate content of fortified and home prepared beverage were 3.0 ± 0.8 g, 9.0 ± 0.8 g, 6.8 ± 0.8 g and 2.5 ± 0.6 g, 8.5 ± 0.7 g, 6.5 ± 0.7 g respectively comparing the results of laboratory samples monitored along critical control points of processing of the beverage with vendors samples, it was revealed that no pathogenic organisms were recorded. The result of microbiological quality showed that the following microorganisms were isolated from vendors samples (E. coli, Klebsiella sp. Bacillus sp.). The fortified beverage could be a source of contribution to the daily nutrient intake of an individual and should be made available in Nigerian markets to improve the Nutritional status.