Comparative Assessment of Physiochemical Properties of Locally Made Zobo from Three Markets in Delta State, Nigeria

Abstract

Zobo drink is a non-alcoholic locally produced beverage that is widely consumed by many people due to its nutritional and medicinal values. The study was carried out in order to compare and assess the measured values of electrical properties of zobo drink with change in temperature and also to investigate its mineral compositions. Three samples of zobo drink obtained from Warri, Ughelli and Sapele in Delta State of Nigeria were locally prepared and analysed for electrical conductivity and pH at a temperature range of 0 to 60 ^oC at 5 ^oC interval. Measurements of electrical conductivity of the zobo sample were made in millipascal second by means of AZ Conductivity meter, model 8361, manufactured in USA, while measurements were also made of pH by means of pH/mV meter, Cole Parmer model 60061, Vernon Hills, Illinois. The results obtained were statistically analyzed after triplicate sampling and their mean values and standard deviation presented. The results obtained show that the average electrical conductivity values of the zobo samples varied from 5200 to 7210 µS/cm, with an average of 6260 µS/cm within the temperature range. 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 were absent in Ughelli and Sapele, with trace amount of this component recorded in Warri.   The high observed acid level of the drink will inhabit the growth of some microorganisms that are not tolerant to it, but might pose a danger if consumed at further higher temperature above 30^oC.