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ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI)

Volume 1, Issue 1, 2015, 34-43

A REVIEW OF THE QUALITY ASSESSMENT OF ZOBO DRINK CONSUMED IN NIGERIA

Sylvester Chibueze Izah1†, Langley Ayibawanaimi Orutugu2 and Lovet T. Kigigha1

1Biological Sciences Department, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
2Department of Medical Microbiology and Parasitology, College of Health Sciences, Niger Delta University, Wilberforce
Island, Bayelsa state, Nigeria

ARTICLE INFO ABSTRACT

Review Article History
Received: 22 Decembeer, 2015
Accepted: 18 January, 2016
Corresponding Author:
†Sylvester Chibueze Izah
Biological Sciences Department,
Faculty of Science, Niger Delta
University, Wilberforce Island,
Bayelsa State, Nigeria
Mail ID: chivestizah@gmail.com
Food is essential resource needed for the maintenance and functioning of the
various systems of the body. Foods are classified based on the readiness to
consumption including fully, minimally processed and ready-to-eat food. Zobo is
one of the ready-to-eat nutritional drinks consumed by several families in
Nigeria irrespective of the socioeconomic status especially in the Northern
region. This paper is a review of the quality of zobo drink consumed in Nigeria in
relation to probable implications for consumer well being, safety and
permissible limits. The study found that the zobo drink has several health
benefits resulting from its proximate, mineral, phytochemical and vitamins
compositions; its microbiological quality is however questionable. Though
microbial density seldom exceeds tolerant limits for ready-to eat food. The
presence of Coliforms depicts poor quality. The occurrence of some microbial
isolates indicates a potential health concern to consumers of the products. Most
of the isolates are spoilage microorganisms in dairy products but several of them
invaded the product through poor handling and processing routes employed.
Hence with improved handling, hygiene of processors and marketers and use of
sterile water, spices, flavor the microbial diversity could be reduced.

Keywords: Contaminants, Health effects, Quality assessment, Spoilage

microorganism, Zobo drink
© www.albertscience.com, All Right Reserved.

1. INTRODUCTION
In recent times, there has been an upsurge in the
consumption of ready-to-eat food. This is probably due to
their convenience. Ready-to-eat foods occur in varieties of
food including fruits, fruit juices, nutritional drinks, snacks
etc. Generally, they are food items consumed on purchase
from vendor, hawkers and consumed immediately without
any further preparation. Most Ready-to-eat foods are
found in public places including markets, motor parks, and
streets, outside schools, hospitals and even express way
[1]. Snacks are also vended along highways linking several
geographical areas in the country [2].
The authors attributed this to high level of unemployment
and failed family and community values. Typically, food is
an essential resource required by the human body for the
enhancement of normal functioning of the body. Food are
ginger drink, lettuce, carrot, kunu zaki drink. Most snacks
are purchased to quench hunger and or thirst. They are
sometimes used as an appetizer. Some ready-to-eat foods
such as fruit juice are mostly consumed due to their
refreshing attributes, nutritive values and health benefits.
Fruits are potential source of nutrients, micronutrients,
vitamins and fiber for humans [4].
Most of these fruits include watermelon, paw-paw, and
pineapples [1 – 7]. Some of these fruits are processed into
juice/wine such as pineapple juice [8], watermelon and
paw-paw blend [9], orange, apple, pineapple [10]. Other
essential nutritional drinks consumed by a large number of
the populace in Nigeria are kunu and Zobo.
Zobo is produced from the dried calyces of Hibiscus
sabdariffa. H. sabdariffa which belongs to Malvaceae family
34

classified based on readiness to consumption including is an annual erect bushy branched herb found in tropical
fully processed Ready-to-eat to such as akara, fried and semi-tropical regions of the world mainly in West
groundnut, rice and bean, dish, fura, bread, zobo drink; and
Page

Africa and the East Indies [11 – 13]. H. sabdariffa grows to

minimally processed ready-to-eat such as tomato, cabbage, about 3.5metres in height [14]. As such can be classified as

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 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43

microphanerophytes (thus trees and shrubs whose height drink. The environment is which the drinks are processed
ranged from 2 – 8meters) [15]. H. sabdariffa has cylindrical could also influence the quality especially in the microbial
and dark green to red colored stem, tap root system and perspectives. Zobo drink is a nutritional drink consumed
the leaves are green to red in colour [14]. The flower is by people in Nigeria. However, the consumption of local
pale yellow with fleshy red calyces [14]. beverages could be a potential source of transfer of
zoonotic and foodborne pathogens including
H. sabdariffa thrives well in loamy well drained soil with
staphylococcosis, Salmonellosis, Brucellosis, Tuberculosis,
annual rainfall of about 1500- 2000mm3 and can tolerate
Shigellosis, Listeriosis, E. coli, infections etc [31].
floods, heavy winds and stagnant waters [13]. Zobo is
Therefore, this paper review the quality of Zobo drink
prepared with the addition of flavor such as orange and
prepared and consumed in Nigeria.
pineapple etc and preservatives such as garlic, ginger,
mixture of garlic and ginger. This is because of its short 2. Assessment of the quality of Zobo drink prepared
shelf life of about 24 hours after production without and consumed in Nigeria
refrigeration [11, 13, 16]. H. sabdariffa is used to produce
Quality assessment helps in evaluating the suitability of
diverse food products and beverages in different countries
the zobo drink for human consumption. Quality of zobo
of the World. In Nigeria two botanical varieties of H.
drink is vital for human due to the large number of people
sabdariffa exist including red/brown and green [17 & 18].
that consumes this product. This section of the paper
The brown/red type is widespread in the northern guinea
describes the microbial and physico-chemical quality of
and Sudan savanna while the green type is common in
the zobo beverage in Nigeria.
Southern Guinea savanna [18]. The calyces of the green
variety of H. sabdariffa are used to cook soup, stew and 2.1 Microbial Assessment
sauces while the calyces of the red variety are used for the
Several microorganisms are known to cause spoilage of
production of Zobo drink and soup [17].
zobo drink during storage. The microbial quality is used to
Hence, the plant is cultivated and used as vegetable for access the microbial density and diversity found in the
soup preparation especially in Western Nigeria [17] and nutritive drink. Tables 1 and 2 present the microbial
some special type of tea [19], dried calyces is used for the density and diversity respectively found in zobo drinks
production of sorrel drink [11, 12, 16, 19 – 31]. Sorrel sold in some major markets and public places in Nigeria.
drink is known as Zobo or Yakwua [26] or Zoborodo in The microbial population of the drink seldom exceeds
Hausa, Iseipa (Yoruba) and Sorrel in English [20] in acceptable/level and tolerant level for ready-to-eat food.
Nigeria. H. sabariffa is known as bissap and drinks is However, the detailed limit by the various regulatory
prepared through aqueous extraction in a certain solid-to- agencies is presented in Table 1.
solvent ratios, which is popularly consumed during the
Also, coliforms in the zobo exceeding the permissible
month of Ramadan in Senegal [14]. In other African
recommended limit of 0 in read-to-eat food are an
countries, the beverage from H. sabariffa is called drink of
indication of contamination [29]. The microbial counts in
the Pharaohs (Egypt), tea Karkade (Sudan), da Bilenni
the zobo drinks sold in the markets and hawked in streets
(Mali) [14]. The seed of H. sabariffa can be fermented to
ranged from 102 – 108 cfu/ml. These values depend on the
produce Bikalaga, fermented food in some African
type of flavor, preservatives used and storage duration.
countries, such as Burkina Faso, Mali, Niger, Nigeria,
For instance, bacteria counts of 8.1 x104 cfu/ml, 1.21 x105
Cameroon and Sudan among others [32 & 33], which are
cfu/ml, 2.6 x105 cfu/ml, 3.2 x105 cfu/ml and 2.5 x106
called Furundu (Sudan), dawadawa botso (Niger), datou
cfu/ml for zobo drink prepared without sugar, with sugar,
(Mali), Mbuja (Cameroon) [32 – 34].
no sugary spices, with sugary spices, sugary spices +
Zobo is a major nutritional drink consumed by several pineapple flavor respectively [30]. Majority of the
socio-economic classes of people in Nigeria and some microbes found in the samples cause spoilage.
other West African countries [35]. Due to ease of
Typically, microorganisms invade food products from
production and availability of raw material especially H.
several perspectives ranging from exposure, handling and
sabdariffa, they are source of livelihood to several families
storage. The microbial diversity found in zobo drink is
in both Northern and Southern Nigeria especially in the
mainly bacteria and fungi/yeast. The microbes that have
rural areas. Poor sanitary condition at the point of
been widely isolated from zobo drink sold in public places
production and contaminated water could put consumers
in Nigeria belong to the genera Staphylococci, Escherichia,
of these products into risk. The quality of zobo drink
Proteus, Pseudomonas, Salmonella, Shigella, Enterobacter,
depends mainly on the physicochemical constituents of the
Klebsiella, Serratia, Bacillus, Streptococci, Lactobacilli,
raw materials, water used in their production and the
Clostridium, Corynebacterium, Aeromonas, Micrococcus
hygienic condition of the processors. Water is a major is a
(bacteria), Aspergillus, Saccharomyces, Penicillin, Candida,
major resource used in the production of these drink from
Rhizopus, Fusarium, Mucor, Geotrichum (fungi). To a large
their raw materials. Poor quality with regard to both
extent Staphylococcus, Escherichia, Proteus, Pseudomonas,
physicochemical (colour, pH, turbidity, total suspended
Klebsiella, Bacillus, Streptococcus, Aspergillus,
solids, total hardness, total alkalinity salinity, electrical
Saccharomyces, Candida are the predominant microbial
35

conductivity), heavy metals (lead, cadmium, chromium,

isolates found in Zobo drink consumed in Nigeria. Most of
iron, zinc, copper, nickel, arsenic) and microbial (total
these microbes have invaded the products from the dried
Page

heterotrophic bacteria, total fungi, total coliform and fecal

H. sabdariffa bought in the market [38].
coliforms) could also impact on the overall quality of the

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 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43

Table 1: Microbial density found in Zobo drink produced and consumed in Nigeria

Total viable Total Anaerobic Total Location References

bacterial counts, coliform, bacteria, fungi,
cfu/ml cfu/ml cfu/ml cfu/ml

<30-1.23 x104 - - - Kano metropolis, Kano state [3]

0.3- 4.4 × 106 0.1 - 6.5 - - Market in Aba, Abia State, [27]
× 105 Southeast Nigeria
5.20 – 7.70 x104 - - Jos metropolis, Plateau state [36]
3.0 x102 – 1.0 x105 - - - Awka metropolis, Anambra [37]
state
2.2 x104 - 1.1 x104 1.2 x104 Retailed juice from Market [38]
Ogun state
1.7 x104 - 0.4 x104 3.2 x104 Dried calyces [38]
1.4 x104 - 0.8 x104 0.9 x104 Laboratory prepared [38]
1.2 x 102 – 1.2 - 106 - - - Markets, Osun state [29]
0.9– 3.1 x 108 - - - Ibadan metropolis, Oyo state [21]
1.08 -8.4 x 104 - - - Market, Abakaliki, Ebonyi state [22]
2.77 x 104 2.55 x 104 - - Market, Ebonyi state [16]
2.80 Log 10 2.62 Log - - Markets, Umuahia, Abia state [11]
10
105 - - - FAO limit [39] Cited in [3]
104 - - - Aerobic plate count for Zobo [29]
104 – 105 - - - Tolerable limits for ready- to- [40] cited in [41]
eat food
≥106 - - - Unacceptable limits for ready-
to-eat food
≤103 - - - Acceptable limits for ready- to-
eat food
106 - - - Food Quality Check [42] cited in [37]
Programme limits

Handling is a major route through which the drink gets
contaminated by microbes. The possible contaminant
route in most ready-to-eat food such as zobo drink is the
nature of the marketing environment, contaminants
resulting from the processing and distribution, use of
contaminated water, equipment such as knife for
processing and hygienic level of processors. Contamination
of Zobo drink also occurs during cooling of the hot
extracts, addition of flavor and sweeteners,
bottling/packaging, utensils used during post heating
process [29].
The presence of contaminants and toxigenic fungi from
zobo drink is a function of contamination of the dried H.
sabdariffa [20]. The authors reported total bacteria counts,
coliform counts and total fungi counts in the range of 5.0 –
13.0 x 103, 0.00 - <102cfu/g and 3.4 – 7.3 x 104 cfu/g
respectively from dried H. sabdariffa calyces sold in
different market in Uyo, Akwa Ibom state, Nigeria. The
authors further reported that Salmonella/Shigella were
not found in zobo samples but reported that the
microorganisms found in the samples to include: S. aureus,
Enterococcus faecalis, Micrococcus, Klebsiella,
Streptococcus, Bacillus species (bacteria), A. flavus, A. niger,
A. ferreus, A. glaucuc, Penicillun expamsum, F. oxysporium,
Cladosporium, Candida, Sacchraomyces and Mucor species
(fungi). Also, B. subtilis, S. aureus, S. fecalis, L. brevis, P.
putida, A. niger, A. flavus, S. cerevisiae, P. citrinus, R.
oligospores, C. krusei and Mucor sp are microbial isolates
found in dried H. sabdariffa sold in some market in Ogun
state, Nigeria [38]. The genera of microbes that cause
spoilage of Zobo drink include Bacillus, Aeromonas,
Corynebacterium, Veilonella, Micrococcus, Pseudomonas,
Streptococcus, Staphylococcus, Lactobacillus, Enterococccus,
Escherichia, Proteus (bacteria), Aspergillus, Penicillum,
Saccharomyces (Fungi/yeasts) [24 – 26, 28, 30, 38].
36
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 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43

Table 2: Microbial diversity found in Zobo drink prepared and consumed in Nigeria

Microbes [31] [29] [21] [22] [16] [11] [37] [43] [27] [38]
- - - - - - - - - - Fresh 2 wks
Locations Jalingo Osun state Ibadan Market, Market, Market, Awka Nnamdi Market in Market, Ogun state
metropolis metropolis Abakaliki, Ebonyi Umuahia, metropolis, Azikiwe Aba, Abia
, Taraba , Oyo state Ebonyi state Abia state Anambra Unversit State,
state state state y Southeast
campus, Nigeria
Anambra
state

Bacillus sp Bacillus sp B. cerus, B. B. subtilis Bacillus sp B. subtilis B. cerus, Bacillus spp B. subtilis B. subtilis
subtilis B. subtilis
E. coli E. coli E. coli E. coli E. coli E. coli E. coli E. coli E. coli E. coli -
Proteus sp Proteus sp Proteus sp - - - - Proteus sp - P. mirabilis -
Salmonella sp - - - - - - - - - -
Shigella sp - - - - Lactobacillus Clostridium sp - - - -
sp
Bacteria Staphylococci S. aureus S. aureus S. aureus S. aureus S. aureus S. aureus - Staphylococcus - -
sp sp
Streptococci sp Streptococcus S. pyogenes - - - - - - S. fecalis S. fecalis
fecalis
- Enterobacter sp - - Enterobacter E. aerogenes Corynebacteriu - - - Serretia sp
sp m sp
- Klebsiella sp - - Klebsiella sp Klebsiella sp Klebsiella sp - Lactobacillus Lactobacillus L. brevis, L.
spp brevis, L. fermentum
fermentum
- - P. aeuginosa P. aeuginosa Pseudomonas P. aeruginosa - Pseudomonas Pseudomonas sp P. putida P. putida
sp sp
- - A. niger; A. - - - - - - A. niger, A. A. niger, A.
tamari, A. flavus flavus
flavus
Fungi
- - P. oxalicum - - - - - - S. cerevisiae S. cerevisiae
- - F. oxysporum - - - - - - - Candida
krusei
- - Rhizopus sp - - - - - - - -

Since Zobo drink is rich in phytonutrients and minerals it
could give room for the proliferation of the
Microorganisms. The presence of E. coli and E. aerogenes
indicates the presence of fecal materials in the zobo drinks
suggest the presence of other enteric pathogens [31].
Bacillus sp such as B. cereus is an opportunistic bacterium
of humans, found in soil, leaf surface and wrapping
materials [44]. Also the presence of S. faecalis is an
indication of recent fecal matters [29]. Coliforms such as E.
coli are known to cause varying degree of gastroenteritis
depending on the strain. The occurrence of Micrococcus sp,
which is a saprophytic bacterium, may be from the skin of
human and animals [30]. Staphylococcus and Pseudomonas
sp may occur in the drink due to handling and other
utensils used after processing [21]. Due to the fact that
some of the microbial species are mesophilic, they can
cause spoilage even at refrigeration temperatures [21].
This could be the reason why the bacteria growth in
refrigerated zobo drnk is often high. The presence of S.
aureus could be due to handling. This is because humans
are the primary reservoirs of S. aureus and is found in the
nasal region, hand and skin [5]. Also Streptococci sp are
normal flora of the throat and buccal cavity [45]. They
could enter the zobo drink during zobo preparations via
talking.
2.2 Physicochemical and proximate composition of
zobo drink
drink), prepared Zobo drink and spiced zobo drink. The
proximate composition of the Dried H. sabdariffa calyces
indicates that it is high in dry matter and carbohydrate
with low lipid, crude fiber, ash, crude protein and moisture
content [20]. Also zobo is rich in vitamins, natural
carbohydrates, protein, calcium, iron, etc [46 & 47]. Zobo
drink also contains vitamin E, polyphenol acids and
flavonoids, mainly anthocyanins [48]. During preparation,
the moisture content increases and dry matter, ash, crude
protein decreases [21]. This could be due to the presence
of water which results in the dilution of the
physicochemical and proximate composition of the dried
H. sabdariffa calyces. The use of spiced in the preparation
of zobo drink enhances the protein content. For instance, a
study has reported significant increase in the protein
content of zobo drink when species with ginger, garlic and
mixture of ginger and garlic [19]. The pH level of zobo
drink also improves when both spices (ginger and garlic)
were mixed and used as spices [19]. Apart from crude
protein content, the use of spices increases the ascorbic
acid content, zinc, calcium, potassium, total sugar, pH
(toward alkalinity) of zobo drink and reduces the iron
concentration. This trend suggests improvement in the
nutritional content. This could be due to the fact the spices
including ginger, garlic are rich in nutrients also in the
production processes. The proximate composition
fluctuates between the different spices. For instance
37

Table 3 presents the proximate composition and carbohydrate content, fat, moisture, ash, crude protein and
physiochemical properties of dried H. sabdariffa calyces vitamins are highest in zobo drink spiced with ginger,
Page

(i.e. active ingredients used for the preparation of Zobo nutmeg, cinnamon, and Ginger and garlic respectively [25].

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 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43

Based on bioactive component, zobo drink treated with
natural spices contain phytochemicals including alkaloids,
flavonoids, saponins, tannins at concentration of
2.09mg/100g, 0.60 mg/100g, 3.99 mg/100g and 0.10
mg/100g respectively (garlic), 4.13 mg/100g, 0.20
mg/100g, 4.11 mg/100g and 0.02 mg/100g respectively
(nutmeg), 3.01 mg/100g, 0.12 mg/100g, 3.98 mg/100g,
0.021 mg/100g respectively (ginger) and 3.11 mg/100g,
0.19 mg/100g, 3.81 mg/100g and 0.03 mg/100g
respectively (cinnamon) [25].

Table 3: Physicochemical and Proximate composition of Zobo drink

Parameters [47] [21] [20] [49] [19] [25]

Source Red H. Dark Red Hawked in Dried H. Dried H. Laboratory study Laboratory study
sabdariffa H. Ibadan sabdariffa sabdariffa
calyces sabdariffa metropolis, calyces calyces
calyces Oyo state
Spiced - - - - - Unspiced Ginger Garlic Ginger Garlic Nutmeg Ginger Cinnamon
and
Garlic
Carbohydrate, - - - - 86.92 - - - - 10.98 11.00 11.12 10.97
%
Moisture 86.5 85.3 84.20 – 13.13 – - - - - - 87.50 89.00 88.00 92.00
content, % 94.30 14.85
Dry matter, % - - 6.9 – 15.8 85.12 – - - - - - - - - -
86.87
Ash, % 6.5 6.8 0.80 – 2.10 5.92 – 6.77 1.28 - - - - 0.44 1.45 1.33 0.59
Crude 17.4 8.6 0.98 – 1.13 8.34 - 9.97 2.64 9.1 57 40 62 8.00 8.13 8.13 8.10
protein, %
Crude fiber, 8.5 9.8 - 7.28 – 7.82 2.46 - - - - - - - -
%
CH,% - - 62.4 – 68.7 66.87 - - - - - - - - - -
68.66
Fat content, - - - 8.51 – 9.26 1.6 - - - - 0.40 0.41 0.38 0.39
%
Ascorbic 63.5 54.8 60.1 – 64.3 - 32.355 22.5 25.0 23.5 35.8 42.02% 39.13% 36.23% 38.96%
acid/ Vitamin
C, mg/100g
Colour - - 0.21 – 0.30 - - - - - - - - - -
intensity, nm
Iron, 37.8 34.6 - - - 39.2 32.1 28.9 35.3 - - - -
mg/100ml
Zinc, 6.5 6.3 - - - 7.7 12.5 9.5 11.2 - - - -
mg/100ml
Sodium, 5.5 6.5 - - - 7.2 6.8 8.7 6.9 - - - -
mg/100ml
Calcium, 1583 1602 40.52 – - - 1856 2100 1905 1895 - - - -
mg/100ml 43.22
Potassium, 2060 2320 - - - 2410 2615 2673 2450 - - - -
mg/100ml
Magnesium, 316 340 - - - 243 276 203 225 - - - -
mg/100ml
Total sugar, - - - - - 2.5 3.2 2.95 3.56 - - - -
mg/100ml
pH - - - - - 3.94 6.63 7.05 7.67 - - - -

3. Potential health effects of zobo drink in Nigeria
The health effects of the zobo drink are discussed in this
section of the paper. This includes the various nutritional
properties of the varying constituents as well as the
microbes that could causes disease conditions found in the
drink.
3.1 Microorganisms associated health effects
Most of the bacteria found in zobo drink are known to
cause several diseases in human. For instance,
Pseudomonas, Streptococcus and Bacillus sp. are
pathogenic and are major health concern to man [45].
Some potential diseases caused by some of the bacteria
found in Zobo drink include enteric fever, food poisoning
and bacillary dysentery. Bacteremia /septicemia,
endocarditis, gastrointestinal tract diseases can be caused
species of Streptococcus such as S pyogenes [52], urinary
tract infection by some species of Proteus [1], intestinal
disease, diarrhea, urinary tract infections, meningitis,
sepsis, nosocomial pneumonia and dysentery are caused
by some strains of E. coli [53], shigeollosis are caused by
shigella [54], folliculitis, ecthyma gangrenosum, ventilator-
associated pneumonia, bacteremia etc are caused by some
species of Pseudomonas such as P. aeruginosa [55], food
poisoning and toxic shock are caused by S. aureus [50].
Staphylococcal gastroenteritis is mainly caused by
consumption of food contaminated by toxin producing S.
aureus strains [45]. Also some strain of S. aureus can
produce staphyloxanthin acarotenoid pigment that act as
virulent factor [45]. Typically, the intensity of the disease
symptoms produced may depend on the quantity of
contaminated food ingested and susceptibility of the
38

by some species of Bacillus such as B. cereus, B. subtilis and individuals to the toxin [53].
B. licheniformis [1, 50 & 51], rapid and slower onset emetic
Mycotoxins in food are not always beneficial. For instances
Page

syndrome i.e food poisoning syndrome [51], sinusitis, sore

some species of Aspergillus in food products could lead to
throat, cellulitis, erysipelas, impetigo are caused by some
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 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43
food poisoning probably due to their ability to produce
toxic substances [44]. A. flavus is the predominant species
that invade zobo drink prepared and sold in Nigeria. A.
flavus produces aflatoxin that contaminates plants such as
grains, legumes, fruits, spices, meats, cheese, milk, peanuts,
corn, cotton and rice [46, 56 &57]. Like, Penicillium and
Fusarium sp, Aspergillus produces mycotoxins in food
products. Some of the mycotoxins produced by Aspegillus
species include aflatoxins, ochratoxins and sterigmato-
cystine [58]. Dubey and Maheshwari [59] reported that
aflatoxins (B1, B2, G1, G2) and ochratoxins causes liver
cancer and renal tumour respectively. Other health
problems associated with aflatoxin include carcinogenicity,
teratogenicity, toxigenicity, immunotoxigenicity and
mutagenicity [56, 60 & 61]. Other fungi that produce toxins
found in zobo drink are Fusarium and Penicillum spp.
Fusarium toxins causes Onlyai disease (Moniliformin),
Leukoencephalomalacia and cancer enhancer
(Fumornisins), while Penicillium toxins causes kidney
disorder (Citrinin) and Kodua poisoning (Cyclopiazonic
acid) [59]. The toxin producing fungi causes diseases in
individual whose immune system have been compromised.
Consequently diseases caused by these toxin producing
fungi are rare. Typically, Aspergillosis is caused by
Aspergillus fumigates, Hyalohyphmycosis caused by some
species of Penicillum and Fusarium, Zygomycosis
(mucrormycosis) caused by some species Rhizopus, Mucor
and Rhizomucor are opportunistic systemic mycosis.
3.2 Phytonutrients and proximate composition health
effects
Roselle is used in traditional medicine as a diuretic mild
laxative treatment for cardiac and nerve diseases and
cancer [27], hypertension [62 & 63], hypolipidemic effect
[63 & 64] and has promising activities against
atheroscierosis, liver disease, cancer, diabetes and other
metabolic syndromes [65], antioxidant effects [66 & 67],
alloxan-diabetic (hypoglycaemic and hypolipidaemic) [68].
Their medicinal properties may be in connection with the
bioactive constituents of the plant. The presence of
phytochemicals in zobo treated with cinnamon, nutmeg,
garlic and ginger could contribute in the medicinal
properties. Each of these natural preservatives used as
spices have medicinal properties. Hence, the addition of
other active ingredient with pharmaceutical or
chemotherapeutic properties could be a plus for the
consumers of zobo drink health wise.
Other nutrients found in the drink include iron, calcium,
potassium, magnesium and sodium. Iron is essential in the
function of the body. Disorders of iron metabolism are
among the most common in human diseases that covers
broad spectrum of diseases with diverse clinical
manifestations, ranging from anemia to iron overload, and
possibly to neurodegenerative diseases [69 & 70]. Iron is
involved in several metabolisms such as oxygen transport,
DNA synthesis and electron transport chain [69 & 70].
Despite the health benefits accrued to iron, excessive
concentration could be devastating to the body, probably
due to the formation of free radicals. The concentration of
iron found in the zobo drink is moderate indicating the
beneficial health effects. Some of these benefits include
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formation of haemoglobin, restless leg syndrome, oxygen
carrier, development of the brain, cure of insomnia and
anemia, boosting energy development in the body, metal
and cognitive performance and regulation of body
temperature [71]. Vitamin C is a water-soluble vitamin; it
is consumed through diet by humans [72]. Ascorbic acid or
vitamin C has several health benefits. This include the
clearance of Helicobacter pylori (a stomach disease
bacteria) and reduce the risk of gastric cancer; combat
oxidative damage [73], improves aspects of cardiac health
such as hypertension, mitigate the risk of serious
respiratory conditions such as asthma [74], prevention of
some DNA-damaging free radicals, which could accelerate
aging and contribute to the development of heart disease
and other health conditions [72], aids in wound healing
[72, 74], prevention and treatment of scurvy, treatment of
the common cold, boosting the immune system, lowering
lead toxicity risk and prevention of some cancer, curing
cataracts, combating stroke, maintain elasticity of the skin,
controlling the symptoms of asthma [74], repairing, and
maintaining the health of bones and teeth [72].
Nutrients such as calcium, magnesium, potassium and
sodium are needed by the body. But the concentration at
which they are required by the body varies. Potassium is
vital body mineral that is essential to both cellular and
electrical function [75]. Also, magnesium aid in the
maintenance of potassium in the cells, but the sodium and
potassium balance is as finely tuned as those of calcium
and phosphorus or calcium and magnesium [75]. Typically
vegetables and fruits are high in potassium, calcium,
magnesium and low in sodium. This is the trend found in
Zobo drink. The increased intake of calcium, magnesium,
potassium alone and decrease in the intake of sodium
alone reduces the risk of hypertension i.e. high blood
pressure [76]. Also potassium alongside sodium helps to
regulate the water balance and the acid-base balance in
the blood and tissues [75]. Zinc aid in the formation of
bone and teeth, while iron is useful in blood formation
[47]. Zinc also aid the absorption of calcium in the bones
and are considered as vital nutrient for the immune
system.
4. CONCLUSION AND THE WAY FORWARD
Local nutritional drinks are consumed by a lot of people
probably due to their medicinal and nutritional properties.
Zobo is produced from the calyces of H. sabdariffa and is
one of the local drinks consumed in Nigeria irrespective of
the socio-economic status. Different products have been
severally produced from H. sabdariffa. The zobo drink are
sold in several public places in Nigeria including market,
motor parks, streets, outside schools, hospitals and
highway way due to their convenience and low cost. This
paper reviews the quality of Zobo drink sold in Nigeria.
The zobo has several health benefits due the presence of
proximate, phytochemical, nutrients, minerals and
vitamins found in the plant. However, there are challenged
by low shelf life which causes deterioration in quality due
39
to the presence of spoilage microorganisms. Despite the
fact that most of the microorganisms found in Zobo drink
Page
are spoilage microbes, some are mainly contaminants from
the environment including soil and water, processing
 Sylvester Izah et al. / ASIO Journal of Microbiology, Food Science & Biotechnological Innovations (ASIO-JMFSBI), 2015, 1(1): 34-43

utensils including spices and preservatives and hygienic
conditions of both processors and marketers. Some of the
microbes are of public health importance. The study also
found that microbial density and diversity seldom exceed
the acceptable and tolerable limit for aerobic viable
microbes found in ready-to-eat food. The occurrence of
coliform in Zobo drinks portent a potential risk to
consumers. The risk of food borne diseases due to the
presence of microbes found in the zobo drink could be
reduced through the use of sterile materials for packaging,
brief pasteurization of the product after packaging at a
temperature ≤80 - ≥100°C, improving the hygienic
conditions of zobo drink handlers since some microbes
such as S. aureus in the product are attributed to handling
processes (normal flora in skin and nasal cavity of
humans), avoiding excessive talking during processing
especially during packaging to avoid introduction of some
species of Streptococcus (which are found in the buccal
cavity of humans).
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