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ABSTRACT
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Mineral content and microbial quality of zobo drink sold drink sold within Kaduna metropolis was successfully conducted. A total of four samples from four market were collected an the following parameters were analyzed.
pH RDS conductivity and total coliform and also feacal coliform. The result obtain from both mineral and microbial analysis conformed to the recommended standard set by world health organization.
                                                                      CHAPTER ONE
1.0Â Â Â Â INTRODUCTION
Zobo drinks are traditional non- alcoholic beverage which is consumed in most part of Nigeria, mostly in northern part of Nigeria (Osuntogun, 2004). The economic and religious situation in Nigeria has made the zobo drink gain wide acceptance in different occasions. It’s used as refreshment, entertainment in parties or as appetizers before the main dish is served and it is also sold in market to various consumers (Onuorah et al 1997).
The zobo drink is a red liquid drink and taste like fruit punch, served as a fair source of vitamin A, riboflavin, niacin, calcium and iron (Qi et al 2005), and is low in sugar content. This drink also contains anthocyanins and Vitamins C, among others and it is used in curing minor stomach ailments, sore throat and strengthening the heart among other uses. (Olawale 2011).
Zobo drink is extracted from the dried reddish purple calyces of the plant Hibiscus sabdriffa (Scott, 2003). The calyces are used to produce herbal teas and other food products (Akanya et al., 1997).The juice drink which is usually obtained by extraction of the calyx of Hibiscus contains about 1% solid. The drink contains some microorganisms which can cause food spoilage (Omemu et al., 2006).
At present, the production processes are neither mechanized nor standardized. Consequently, the shelf life of the drink is less than two days (Samy 1998). Furthermore, the mode of packaging or dispensing of the juice is in nylon or plastic container before retailing, which is taken as Zobo. However the largely unregulated nature of the trade, and poor hygienic practices as well as lack of running water, toilet, proper storage and waste disposal facilities at preparation and services point has resulted in poor unsanitary conditions of the drink which can exposure to potential contaminants and an increased risk to public health (Omemu and Aderoju 2008).
Consequently, street drinks and foods safety has remained a major public health concern globally, and more importantly in Nigeria were the regulation of this critical sector is virtually non-existent or inadequate, making street foods and drinks hazardous source of nutrition (Oyeyi and Lum-nwi,2008; Wada kura et al 2009). Foods frequently serve as vehicle for spreading of several organisms some of which are pathogenic. (Singleton 1999).
1.1Â Â Â Â Morphology
Hibiscus sabdariffa var. sabdariffa ruber is an annual, erect, bushy, herbaceous subshrub that can grow up to 8 ft (2.4 m) tall, with smooth or nearly smooth, cylindrical, typically red stems. The leaves are alternate, 3 to 5 in (7.5–12.5 cm) long, green with reddish veins and long or short petioles. The leaves of young seedlings and upper leaves of older plants are simple; lower leaves are deeply 3 to 5 or even 7 lobed; the margins are toothed.
Flowers, borne singly in the leaf axils, are up to 5 in (12.5 cm) wide, yellow or buff with a rose or maroon eye, and turn pink as they wither at the end of the day. At this time, the typically red calyx, consisting of 5 large sepals with a collar (epicalyx) of 8 to 12 slim, pointed bracts (or bracteoles) around the base, begins to enlarge, becomes fleshy, crisp but juicy, 1 1/4 to 2 1/4 in (3.2–5.7 cm) long and fully encloses the velvety capsule, 1/2 to 3/4 in (1.25–2 cm) long, which is green when immature, 5-valved, with each valve containing 3 to 4 kidney-shaped, light-brown seeds, 1/8 to 3/16 in (3–5 mm) long and minutely downy. The capsule turns brown and splits open when mature and dry. The calyx, stems and leaves are acid and closely resemble the cranberry (Vaccinium spp.) in flavour (Ross, 2003).
Total Coliform and Faecal Coliform
Total coliform are gram-negative, aerobic facultative anaerobic, non-spore forming rods bacteria. The presence of these bacteria originally believed to indicate the presence of fecal contamination and other pathogens. However total coliform have been found to be widely distributed in nature and not always associated with the gastrointestinal tract of warm blooded animals. (Moore et al., 2006).
Hence in this work total coliform and feacal coliform are used as index in the determination of amount of microbial contamination or microbial quality of zobo drinks. More so, this work will be focused on the determination of minerals which play vital role in the achievement of proper nutrition and healthy livelihood. The mineral include calcium, magnesium, sodium, potassium and iron.
1.2Â Â Â Â Aims And Objective
The aim of this research is to determine the mineral content and microbial quality of zobo drinks.
Objectives
1. To collect samples of zobo drinks from four markets within Kaduna metropolis.
2. To determine physico-chemical parameters such as pH conductivity and TDS (Total dissolved solid).
3. To determine the mineral contents such as magnesium calcium potassium, sodium and iron
4. To determine the microbial quality (total coliform and feacal coli form).
1.3Â Â Â Â Justification of the Study
The purpose of this study is to carry out the examination of mineral content and microbial quality of zobo drinks sold within Kaduna Metropolis.
Health is the state of being free from physical or psychologically disease illness or malfunction.
To maintain proper nutrition which is key to good health it is necessary to monitor the types of food and drinks that we consume. Consequently zobo drink is one of the most common beverages that is widely accepted in northern Nigeria and other parts of the country. This study is undertaken to attain clarity of knowledge on the mineral content and microbial quality of the beverage (zobo).
1.4Â Â Â Â Scope of the Study
The analysis will be carried out in four major markets with Kaduna metropolis namely:
Kasuwan Monday (Kaduna South)
Kasuwan Sabon Tasha (Chikun Local Government)
Central Market (Kaduna North)
Kasuwan Mata (Sabon Gari Zaria) zone One
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