1.1 Introduction
Zobo is a nutritional drink widely accepted by different socio-economic class of people, age and sex in several parts of Nigeria especially in the Northern region and some neighboring West African countries. The short shelf-life span of Zobo drink reduced its health sustainability. This is due to nutritional deterioration caused by spoilage microorganisms in the drink which could cause disease condition when ingested. Several natural preservatives/ spices such as garlic, ginger, mixture of garlic and ginger have been widely used for the production of Zobo drink. Demand for zobo drink is largely based on its nutritive value, flavour, aroma and colour (Adenipekun, 1988).More importantly, its consumption will take an active role in bone and teeth formation as it is a rich source of vitamin C, calcium, magnesium and zinc (Babalola et al., 2001).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Zobo drink is one of the locally made beverages in Nigeria and Africa. It is prepared through an indigenous technology from plant (roselle) flower, scientifically known as Hibiscus sabdariffa which belongs to a plant family Malvaceae. People prefer zobo drink to the carbonated drinks because it is rich in natural carbohydrate, protein, antioxidants, vitamin C, calcium, magnesium and zinc. It is non-alcoholic, medicinal and has low glycemic index (Wong, 2002 and Oboh et al., 2011).
Zobo is becoming acceptable in social gathering because it is economically affordable and attractive to many people more than soda (Olayemi et al., 2011). Increase in religious and health campaigns against alcoholic beverages in Nigeria and the consequent decrease in the consumption of alcoholic beverages in certain areas has afforded Zobo drink great potential as a local alternative to imported red wines in particular and alcoholic beverages in general (Egbere et al., 2007).
Recently, zobo drink has become a main source of income in many homes both in rural communities and more in the urban areas where cottage business has increased due to support from the government through the poverty alleviation schemes, thereby alleviating poverty among the people (Essien et al., 2011).
It is believed that zobo may displace other carbonated beverages in the market due to benefits derived from it which is lacking in other beverages taken for their thirst quenching properties and stimulating effect (Ihekoronye et al., 1985). Carbonated beverages contain high amounts of sugar, calories and caffeine, and provide no valuable nutrition (Damle1, et al., 2011). There is an increase in the consumption of carbonated soft drinks during adolescence (Forshee et al., 2004) and older teens tend to drink more carbonated beverages, fruit drinks, and citrus juices (Moore et al., 2006) which consequently leads to an increase in the prevalence of overweight and obesity worldwide, (Cavadini et al., 2000; French et al., 2003; Nielsen & Popkin, 2004; Berkey et al, 2004).
The increasing level of soft drink consumption by children and teens is one of many barriers to their achieving an adequate diet and a healthy lifestyle (SNAC, 2002) and changes in beverage consumption patterns over the past several decades may be related to the high prevalence of obesity related diseases (Harnack et al., 1999; Ludwig et al., 2001; French et al., 2003; Forshee & Storey, 2003). Also, the continuing increase in soft drink consumption among adolescents raised a national concern about the health effects of soft drinks as sugar-containing soft drinks can be cariogenic (Ismail, Burt & Eklund, 1984). Consequently, it became imperative to determine the level of awareness of benefit of zobo among the youth especially university undergraduates and the frequency of consumption of the drink.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Nutritional Composition of Zobo.
1.3 Statement of Problems
Investigation revealed that Zobo is a nutritious drink compared to other soft drinks that are consumed for the purpose of quenching thirst. There is a need to create more awareness of its nutritional quality among the university undergraduates. In order to make it more acceptable, there could be modification of its taste and colour which will give varieties. Also, there is a need to intensify effort to commercialize zobo drink so as to overcome the problem of unhygienic condition of preparation.
1.4 Aim and Objectives of Study
The aim of the study is to determine the Nutritional Composition of Zobo. In achieving this aim, the following specific objectives were laid out as follows:
- To assess the nutritional, microbiological and sensory qualities of the zobo
- To determine the factors inhibiting the consumption of zobo drink.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the nutritional, microbiological and sensory qualities of the zobo drink?
- What are the factors inhibiting the consumption of zobo drink?
1.6 Significance of Study
The nutritional composition of zobo could be a source of contribution to the daily nutrient intake of an individual and should be made available in Nigerian markets to improve the Nutritional status. This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The study focuses on the Nutritional Composition of Zobo which will cover the nutritional, bacteriological and sensory qualities of the zobo.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
