This study was aimed to determine the nutritive and preservative potential of enriching Zobo drink with Moringa leaf extract. Hot water extraction of Zobo drink produced with ginger and garlic gloves was separated into four different samples M 0 , M 10 , M 20 and M 30. To samples M 10 , M 20 and M 30 40 g, 80 g and 120 g of Moringa leaf powder respectively, were added. Samples analyzed in triplicate for their sensory characteristics, vitamins, minerals and microbial content. Sensory evaluation showed no significant difference in flavour, colour, tartness and sweetness amongst the samples. Overall acceptability was significantly (p<0.05) higher in sample M 30 (6.90±2.36) probably due to high levels of tartness. Vitamin C was significantly (p<0.05) higher in sample M 30 (4.50±0.10), compared to M 0 (4.00 ±0.01), M 10 (4.00 ±0.02) and M 20 (4.20 ±0.01) samples. Vitamin A content (mg/100 mL) of M 30 (0.13±0.300) was also significantly (p<0.05) higher than values obtained for M 0 (0.1 0 ±0.20), M 10 (0.12 ±0.30) and M 20 (0.12 ±0.10) samples. pH differed significantly (p<0.05) amongst Bassey et al.; EJNFS, 12(1): 76-84, 2020; Article no.EJNFS.54432 77 the different samples, i.e. M 0 (2.70 ±0.00), M 10 (2.80±0.00), M 20 (3.00±0.00) and M 30 (3.20±0.00). Microbial load result revealed the presence of coliform, total viable count, total aerobic, Salmonella typhi, Aspagillus niger and Strep. Spp. which was absent in sample M 0 but were present in significantly (p<0.05) higher levels in sample M 30 (867.00±0.20, 982.00±0.10, 982.00±0.10, 28.00±0.10, 7.00±0.10 and 93.00±0.10 respectively). Significantly (p<0.05) higher levels of iron (1.30 ±0.12 mg/100 mL) in M 30 compared with M 10 (0.34±0.02), M 20 (0.83±0.02) and M 30 (1.30 ±0.12) and magnesium was highest in M 20 (0.05 ±0.03 mg/100 mL) compared with M 0 (0.00 ±0.00), M 10 (0.00±0.00) and M 30 (0.02±0.31) samples, In conclusion, this study has revealed that Moringa improve the nutritive and overall sensory characteristics of Zobo drink but result in a limited shelf life.
Original Research Article