Assessing the Efficacy of Lactic Acid Bacteria as a Preservative in Zobo Drinks

Abstract

ZAKARI David Adeiza, HASSAN Abdulrahman Ocholi, SHUIAB Yusuf Danjuma, ABRAHAM Hannah Oziohu, ADEFILA Adebimpe Moyosore, AZEEZ Zainab, EGBEJA Tsobaza Idris, EDEGBO Emmanuel, ISOJA Stephen Ojochegbe, MOMOH Theophilus Boniface and MUHAMMED Abdulsamad Adeiza

Zobo, a traditional Nigerian beverage made from the petals of the Hibiscus sabdariffa plant, is known for its refreshing taste and health benefits. However, its high susceptibility to microbial spoilage poses a significant challenge for preservation. This study investigates the efficacy of lactic acid bacteria (LAB) as a natural preservative in zobo drinks, evaluating their impact on microbial stability, sensory properties, and nutritional content. Through a series of fermentation experiments, we assessed the viability of LAB, changes in pH, and sensory attributes over a storage period of 21 days. Our findings demonstrate that LAB not only enhance the shelf life of zobo drinks but also improve their flavor profile and nutritional value.

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