EFFECT OF FOUR LOCALLY PREPARED NATURAL PRESERVATIVES ON THE SHELF LIFE OF Hibiscus sabdariffa FLOWER CALYXES (ZOBO) JUICE HARVESTED IN YOLA NORTH LOCAL GOVERNMENT OF ADAMAWA STATE
AbstractThis study investigates the effectiveness of four traditionally used preservatives (lime extract, orange peel, vitamin c and moringa plant stem bark) on the shelve life of zobo juice drink with the view to enhancing its certification and commercial utilization. To achieve these, Calyxes of Hibiscus sabdariffa plants (zobo) were collected from farms located at Yola north local government area of Adamawa state, dried under closed doors for seven days and then oven dried for 12 hours using oven at controlled temperature. pH of samples were determined using the pH meter and results expressed in percentages as follows; lime juice 0.71%, orange peel 0.87%, moringa stem bark 1.3%, vitamin C 1.36% and the Control sample (ie the sample without any preservative).57-5.25 which is equivalent to 1.27%. The hydroxyl functional group (OH) of the samples were found to be as follows: control sample 4.19%, moringa stem bark 3.16%, orange peel 2.71%, vitamin C 2.66% and lime juice 2.11%. The result of this research work shows that lime juice extract used as preservative in zobo drink is an effective means of improving the shelve-life of zobo juice made for commercial purposes because of the low OH group signifying that fermentation was minimal.
How to Cite
AMINA, M. K., SANUSI, M. K., & BIKA, M. J. (2019). EFFECT OF FOUR LOCALLY PREPARED NATURAL PRESERVATIVES ON THE SHELF LIFE OF Hibiscus sabdariffa FLOWER CALYXES (ZOBO) JUICE HARVESTED IN YOLA NORTH LOCAL GOVERNMENT OF ADAMAWA STATE. Journal of Chemical Society of Nigeria, 44(5). Retrieved from http://journals.chemsociety.org.ng/index.php/jcsn/article/view/339