Comparative Assessment of Physiochemical Properties of Zobo Drink Samples Prepared from Red Sorrel Calyx Sold in Three Markets in Delta State, Nigeria

Authors

  • Godwin KA Department of Industrial Physics, Michael and Cecilia Ibru University Delta State, Nigeria.
  • Otache MA Department of Industrial Chemistry, Michael and Cecilia Ibru University Delta State, Nigeria
  • Sunday AO Department of Chemistry, Benue State University Makurdi, Benue State, Nigeria.

Keywords:

Beverage, Electrical Conductivity, Minerals, pH, Zobo Drink

Abstract

This study was carried out in order to assess and compare the electrical properties and mineral composition of Zobo drink prepared under laboratory condition. Three samples of red zobo calyx obtained from Warri, Ughelli and Sapele in Delta State of Nigeria were prepared under laboratory condition and analysed for electrical conductivity and pH at a temperature range of 0 to 60oC at 5oC intervals. Measurements of electrical conductivity of the zobo samples were made in microsiemen per centimeter, while measurements were also made of pH by means of pH/mV meter. The results obtained show that the average electrical conductivity values of the zobo drink samples varied from 5200 to 7210 ?S/cm, with an average of 6260 ?S/cm within the temperature range of 0 to 60oC. The pH values of the zobo samples varied from 2.85 to 4.81. Extract of this drink shows high concentration of potassium and calcium with values above 100 mg/L, while concentration of other heavy metals such as zinc, sodium, manganese, iron, lead and cadmium were absent in Ughelli and Sapele, with trace amount of this component recorded in Warri.

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Published

2018-12-10

Issue

Vol. 1 No. 2 (2018): Journal of Advanced Research in Food Science and Nutrition

Section

Research Article

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