Effect of Fortifying Zobo (Hibiscus sabdarifa) Drink with Pineapple and Watermelon on the Mineral Compositions and Microbial Quality

This study was aimed at assessing the effect of fortifying zobo drink with pineapple and watermelon on the mineral composition and microbial quality. Dried calyces of H. sabdariffa (zobo) leaves were obtained from Lafenwa market in Abeokuta, Nigeria. The leaves were boiled, cooled, filtered and stored in 3 different containers labelled A, B and C respectively. Pineapple and watermelon juice were extracted and added to the zobo drink labelled B and C respectively in ratio 1:4. The samples were immediately transferred to the laboratory where they were allowed to stand for 72 hours (3 days) before analysis. Staying for 3 days before analysis was to give room for the growth of microorganisms. The pH was measured daily for 3 days while the mineral composition and microbial counts were determined after 3 days using standard methods. The results of this study showed that zobo drinks fortified with pineapple and watermelon respectively had higher concentrations of essential minerals than the unfortified one. This could make them to have greater therapeutic agents than the unfortified one. However, the higher microbial loads observed in the fortified drinks will reduce its shelve life and place them as possible causes of infection if consumed after 48 hours of preparation and stored under room temperature. Thus, we encourage the consumption of zobo drinks fortified with pineapple and watermelon within 24 hours of production before the growth of microbes begins