Microbiological examination and Preservative methods of a local beverage drink (Zobo) sold in Anambra State, Nigeria

  • Umeh S.O. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria
  • Okeke B.C. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
  • Okpalla J. Department of Microbiology, Anambra State University, Uli, Anambra State Nigeria
  • Agu G.C. Department of Microbiology Olabisi Onabanjo University, PMB 2002, Ago-Iwoye, Ogun State. Nigeria
Keywords: Zobo, beverage drink, potassium metabisulphite, preservatives, pasteurization

Abstract

‘Zobo drink’ is a familiar drink consumed by both old and young in Nigeria. This drink is produced in various homes with local methods of preparations. It cannot be stored for a long time without microbial contamination and spoilage. Preservatives had not been added to the beverage drink to prolong its shelf life. In this study, Potassium metabisulphite (K2S2O5) was added as a preservative and various methods of storage employed. Two samples of zobo were prepared and labeled S1 (without preservative) and S2 (with preservative). They were dispensed 30 ml volume in 40 ml containers and closed airtight.

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Published
2015-10-31
Section
Original Article