The Physical And Microbiological Investigation Of Some Local Beverage Drinks
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE]

2.1.2    Zobo Drinks
Zobo drink (Sorrel, zoborodo) is a non alcoholic local beverage made from different varieties of dried petals, acid-succulent calyces of the flower Hibiscus sabdariffa by boiling and filtration (Kolawole and Okeniyi, 2007; Ogiehoret al., 2008). Hibiscus sabdariffa is an annual erect, bushy herbaceous sub shrub with smooth or nearly smooth, cylindrical and typically red stem. This flower is highly cultivated in the northern part of this country probably because of the climate. It is gaining wide acceptance, being consumed by several millions of people from different socio-economic classes and background in the West Africa sub-region, especially amongst the youth, who sees zobo drink as an alternative source of cheap and relaxing nonalcoholic drink in social gathering (Ogiehor and Nwafor, 2013). The calyces of Hibiscus sabdariffa have been found to be rich in Vitamins, natural carbohydrate, protein and Vitamin C and other antioxidants (Wong et al., 2012) and also minerals (Babalolaet al., 2010) which constitute the major reason(s) for consuming soft drink and fruit juiced (Okoro, 2008; Ogiehor and Nwafor, 2013). The leaves of roselleare used as vegetables and the seeds are source of oil. Zobo drink if well prepared and packaged will compete favorably with most of the imported non alcoholic beverages available in the country, considering the increasing acceptance, socio-economic potentials and ready source of protein and Vitamin C and other minerals, there is need to know the variety that can produce the highest amount of nutrient after preparation. The variety and preparation procedures for zoborodo, however, vary from one locality to another thereby leading to variations in the quality attributes especially the nutrients and appearance of the product.
The drink is hawked around, packaged in transparent polythene sachets or plastics containers in most northern and southern parts of Nigeria. It is grown in the middle belts in Nigeria and south western states like Ondo and Osun. The drink is preserved by refrigeration at 40C. The shelf life is approximately 24 hours after production if not refrigerated. In addition, fresh lime can be added to give the drink improved shelf life.Zobo drink if well prepared and packaged will compete favorably with most imported non-alcoholic beverages in the country considering its increasing acceptance, socio-economic potentials and rich source of nutrients (Olayemiet al., 2011).