Physicochemical Properties of Zobo Drink Produced from Hibiscus sabdariffa in Borno State

Zobo drink, produced from dried calyces of Hibiscus sabdariffa, is a widely consumed traditional beverage in northern Nigeria with documented antioxidant and anthocyanin content. This study examines the physicochemical properties of zobo prepared under varying processing conditions in Borno State, North East Nigeria. The preparation parameters evaluated included calyx-to-water ratio, steeping time, and the addition of natural preservatives including ginger and clove extracts. Proximate composition, pH, titratable acidity, total soluble solids, total anthocyanin content, and microbial load were assessed using standard food analysis procedures. A total of twelve treatment combinations were prepared in triplicate, and the quality parameters were measured immediately after processing and at 48-hour intervals over eight days of storage at ambient temperature. The physicochemical analysis revealed that increasing steeping time improved anthocyanin extraction but also elevated microbial activity under ambient storage conditions. The addition of ginger and clove extracts at combined concentrations of 0.5 percent significantly extended microbial stability without adversely affecting sensory properties as evaluated by a semi-trained panel of 30 respondents. The study draws on emerging literature on plant-based natural preservatives and indigenous beverage processing in West Africa. Findings provide practical guidance for informal zobo producers in Maiduguri and surrounding communities on improving product shelf-life using locally available materials. Keywords: Hibiscus sabdariffa, zobo, physicochemical properties, natural preservatives, Borno State