Natural spices and flavour substitution in zobo tea and drink production: a review

Nwankwo, C. S. and Ulu, F. O. and Okpomor, E. O. and Mbachiantim, . and Okoyeuzu, C. F. and Carew, I. E. and Belay, D. and Ike, D. C. and Teshome, A. (2023) Natural spices and flavour substitution in zobo tea and drink production: a review. International Food Research Journal (Malaysia), 30. pp. 832-847. ISSN 2231 7546

This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, and iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, and phenolic acids). These components make them predisposed to microbial proliferation. However, nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and the synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo tea can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/02%20-...

Abstract

This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, and iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, and phenolic acids). These components make them predisposed to microbial proliferation. However, nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and the synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo tea can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.

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Item Type:	Article
AGROVOC Term:	Hibiscus sabdariffa
AGROVOC Term:	tea
AGROVOC Term:	spices
AGROVOC Term:	food additives
AGROVOC Term:	literature reviews
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	product development
AGROVOC Term:	beverage industry
AGROVOC Term:	innovation adoption
AGROVOC Term:	flavourings
Geographical Term:	Nigeria
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	10 Nov 2025 02:55
Last Modified:	10 Nov 2025 02:55
URI:	http://webagris.upm.edu.my/id/eprint/1367

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