The nutritional quality of three varieties of zobo (Hibiscus sabdariffa) subjected to the same preparation condition.

摘要

This study investigated the nutritional quality of non-alcoholic beverages prepared from 3 varieties of zobo (roselle; Hibiscus sabdariffa): dark red (DR); bright red (BR); and wine (WR). Zobo samples (100 g) were boiled separately in 4 l of water for 10 min to extract the juice, prior to nutritional analysis. DR beverage contained the highest levels of vitamin C (7.5 mg g--1), Ca (4 ppm) and ash (15.5%), whereas BR had the highest Mg contents (13.25 ppm) and WR contained greatest amounts of Na (50.67 ppm), K (235 ppm) and Fe (1.17 ppm). High pH values were observed for all beverages: 2.53. 2.50 and 2.67 for DR, BR and WR, respectively. During sensory analysis DR achieved the highest acceptability scores.