Physicochemical Properties and Consumer Acceptability of Zobo Drink Fortified with Moringa Leaf Extract in Ibadan, South West Nigeria

Zobo drink, produced from the dried calyces of Hibiscus sabdariffa, is a widely consumed traditional beverage in Nigeria valued for its refreshing taste and reported health benefits. Despite its popularity, zobo remains nutritionally limited, prompting interest in biofortification strategies. This study examined the physicochemical properties and consumer acceptability of zobo drink fortified with varying concentrations of Moringa oleifera leaf extract (0, 2, 4, and 6 percent w/v). Moringa leaves were obtained from the University of Ibadan Teaching and Research Farm and processed into standardised aqueous extract. Parameters evaluated included pH, titratable acidity, total soluble solids, vitamin C content, total phenolics, and microbial load. Sensory evaluation was carried out using eighty consumers recruited from Bodija Market, Ibadan, Oyo State. Results indicated that fortification at 4 percent significantly increased vitamin C content from 18.4 to 31.6 mg per 100 ml and total phenolic compounds, without significantly altering pH or titratable acidity. Consumer acceptability scores were highest for the 2 and 4 percent fortification levels, with the 6 percent sample receiving reduced scores for bitterness. Microbial counts remained within safe limits across all samples. The study recommends zobo fortification at 4 percent Moringa extract as a cost-effective strategy to improve the nutritional value of this widely consumed beverage. Keywords: zobo drink, Moringa fortification, vitamin C, consumer acceptability, Ibadan.