EFFECT OF CITRUS JUICE AND PEEL ON THE MICROBIAL QUALITY OF ZOBO DRINKS
Abstract
ABSTRACT
The shelf- life of Zobo is approximately twenty-four hours following production if not refrigerated. The spoilage may be attributed to microorganisms associated with the dried calyx, the processing methods and other factors. The bacterial quality of Hibiscus sabdariffa calyx (Zobo) drinks and the effect of Citrus juiced and peel on the bacteria associated with the drinks were investigated. Hibiscus sabdariffa calyx (Zobo) drink produced was analyzed bacteriologically for total bacterial and fungal counts according to standard methods. The result obtained for the total heterotrophic bacteria ranged from 1.00 to 21.20×104 cfu/g and the result of the total fungi count ranged from 1.00 to 16.00×103. The study revealed that citrus peel and juice is capable of inhibiting the growth of microorganisms in zobo drink thereby prolonging the shelf-life of zobo drinks.
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