Comparative Evaluation of the Microbiological Quality of Hibiscus Sabdariffa Drink (Zobo) Produced Using Different Methods

Abstract

Hibiscus sabdariffa drink (Zobo) was produced using different methods of production (boiling method, hot soaking method and, maceration and pasteurization method) and different concentrations (1.5%, 5% and 8.5%) of Hibiscus sabdariffa calyx. Hibiscus sabdariffa drink, thus produced was stored at ambient (28± 2oC) and refrigeration (4 ± 2oC) temperatures. pH, titratable acidity, bacterial counts and fungal counts were determined every 48 h. There was an inverse relationship in the pH and total titratable acidity of the samples. Zobo produced by maceration and pasteurization method had the best microbiological quality, 1.1x102, 1.6x102 and 1.9x102. While Hibiscus sabdariffa drink produced by boiling method was least in microbiological quality, 4.8x104, 6.3x104 and 7.1x104 for 1.5%, 5% and 8.5% calyx concentration respectively. At refrigeration condition, growth was slowed down in the Hibiscus sabdariffa drink produced by the different methods.