Nutrient content and sensory evaluation of hawked and home-made Roselle (Zobo) drink
Journal of Home Economics Research
Department of Home Science, Nutrition and Dietetics University of Nigeria, Nsukka, Nigeria
Zobo (Roselle) drinks prepared by boiling and soaking methods were flavoured with pineapple juice and granulated sugar respectively. Hawked zobo drink was also purchased as consumed. All these samples were subjected to both chemical and sensory evaluation. The different zobo drinks contained appreciable amount of carbohydrate, protein, vitamin A, vitamin C, and iron. Hawked zobo drink had lower nutrient content and organoleptic attributes than the home-made drinks. Among the home-made zobo drinks, pineapple flavoured was of more nutritional value than the sugar flavoured. Also, soaking method of preparation produced drinks of higher nutritional value than the boiling method.