How To Make Zobo Drink With Watermelon? The 80 Top Answers

African hibiscus tea is calling.

Zobo Drink is a popular Nigerian drink that is also very popular in other African countries. Although we affectionately call this drink Zobo, the full name of the locals is Zoborodo. In Ghana, Gambia and Senegal it is known as sobolo or bissap juice. In the Caribbean, many refer to it as a sorrel drink, while others commonly call it hibiscus drink or hibiscus tea. Zobo drink is typically made by boiling dry zobo leaves or hibiscus flowers. This drink has a unique taste and is not naturally sweet, so you need to sweeten it. For this reason, many people sweeten it with sugar; I’ve seen some zobo recipes in the past that call for up to 3-5 cups of sugar! In any case, worryingly, the variety of recipes closely matches the variety of people who drink it; In other words, the recipe for hibiscus tea differs from coast to coast among the people who enjoy it.

Growing up in Nigeria, we also added some “artificial flavors” every time we made Zobo. Zobo drink is fantastic for the body; There’s no need to make this healthy food unhealthy by adding refined sugars, sweeteners, and other “flavors.” Lol my mom used to joke that Nigerians love their zobo drink as much as they love their rice! Some things never change!

My goal today is to bring you an exceptional Zobo recipe that is sugar free, free from artificial flavors and packed with everything your body needs.

Want to make this simple drink a classic? Add fresh fruit for refreshing flavors.

Intensify the flavor of the strawberry or other fruit by chopping it very small. Then pour your healthy drink over it.

Benefits of Zobo Drink (African Hibiscus Tea)

First, let’s review the benefits of this heart-healthy goodness.

It Can Help You Lower Blood Pressure: Controlling blood pressure is a pain in the neck with various drugs that have harmful side effects. I’m NOT saying stop your prescription, but you can also incorporate essential nutrition that will help your situation.

say you are discontinuing your prescription, but you can also incorporate essential nutrition that will help your situation. Hibiscus tea is great for controlling blood sugar. This helps you control blood sugar with ease.

Due to the calming effects of the hibiscus plant, this drink has been linked to effective relief from menstrual cramps. Feel free to enjoy it, especially during this time of the month.

According to research, hibiscus can lift a bad mood and help with depressive symptoms.

How wonderful would it be to nourish your body while trying to lose weight? This can support weight loss and heart health at the same time. When you don’t feel like a hearty breakfast in the morning, sip on a 16 oz. Glass of sorrel drink!

Likewise, hibiscus leaves are liver-friendly. If you know your liver needs improvement, then don’t hesitate to buy these leaves from Amazon and go for it!

Prepare sugar-free African hibiscus tea.

This post is not enough to teach all the great things that hibiscus leaves can do. Read more here.

Do you raise your hands if you’ve ever had a Zobo drink? Well, if your hand’s up, you’ll ride. You are about to learn some tricks to improve your health; it’s called – sugar-free zobo!

Dry zobo leaves, also known as African hibiscus tea leaves or sorrel leaves.

Here are the ingredients.

To naturally sweeten the zobo, I found a combination of pineapple, apples, and orange that works. You can also use honey or real maple syrup.

Make sure you have a large deep bowl to catch the juice as you strain it.

The color is everything!

Let’s go ahead and make this deliciousness!

[amd-zlrecipe-recipe:61]

I’m sure you’ll enjoy my mint carrot watermelon drink too. And if you want to eat more salads, then my FREE (5) Salad Recipe Pack, which is super easy to make, can help. Get the recipes here.

Meanwhile, I (finally) started on Instagram in October 2019! LOL I’ve put this off forever, well I’m here now and I’ll love it when we connect!

If your friends and family are like mine then I know they appreciate some healthy treats so don’t hesitate to share this recipe with them. Thanks in advance for sharing this post!

With love,

Sharing is caring!

0 shares Facebook

Twitter

Pinterest

E-mail

3 Ways Zobo Drinks Help Boost Your Fertility By Akinwale Akinyoade Zobo is a popular drink in Nigeria and is commonly known as ‘Zoborodo’ in Northern Nigeria. The delicious drink made from Roselle leaves (Hibiscus Sabdariffa) is not only refreshing, but with no additional ingredients, the hibiscus flowers used to make Zobo are highly nutritious and as such there are many health benefits…

Zobo is a popular drink in Nigeria and is commonly referred to as “Zoborodo” in Northern Nigeria.

The delicious drink made from roselle leaves (Hibiscus Sabdariffa) is not only refreshing, but with no additional ingredients, the hibiscus flowers used to make Zobo are highly nutritious and therefore offer many health benefits.

For many people who know the health benefits of Zobo, a fan favorite for many is the fertility benefit for both men and women.

Below are three ways Zobo can improve your fertility.

Improves sperm count and motility

In case you don’t know, men have infertility problems too, as statistics even show that in 30% of couples struggling to conceive, the man has infertility problems. Zobo Drink is handy for improving sperm fertility and even more so when paired with ginger and consumed regularly.

Stimulates menstruation

As a woman who suffers from irregular menstrual periods, taking Zobo drinks can help restore balance.

Reduces menstrual pain

Zobo drink is also great for women who suffer from painful cramps during menstruation as it provides natural relief.

It is noteworthy that Zobo is not as good for female fertility as it is for males. In women, it can decrease estrogen production, cause miscarriage or premature labor during pregnancy.

Aside from fertility, some other Zobo drink health benefits include aiding in weight loss, maintaining healthy eyes, fighting high blood pressure, fighting anemia, supporting the digestive system, curing hypertension syndrome, preventing premature aging, proper liver function, and are said to treat depression in its early stages.

Zobo drink is known as the best drink for thirst quenching in Nigeria. This is a fantastic product with many healthy properties. It’s time to tell you how to make a zobo drink with sugar at home! The recipe is simple, just follow the steps.

Benefits of the Zobo drink

Zobo Drink is a drink that is so popular in Nigeria. It is made from sorrel leaves or dried roselle. This drink is a good idea as a soft drink, everyday drink or party drink. The list of benefits of Zobo drinks is long:

payable

available

refreshing

yummy

it has many health benefits

ALSO READ: Zobo Drink Production and Canning in Nigeria

The drink can help regulate blood pressure, strengthen blood vessels, lower cholesterol, reduce stress, calm nerves, and aid in weight loss. It should be said that it is better not to drink it during the first trimester of pregnancy.

Easy zobo drink recipe with sugar

We have prepared the recipe for 5 liters of soft drink for you. It is possible to add artificial sweeteners and flavors.

Ingredients for the Zobo drink:

1 large ripe pineapple

2 (De Rica) cups of dry zobo leaves

2 tablespoons cloves (konafuru)

2 stubs of fresh ginger

water

Fruits of your choice: lemon, orange, lime – for garnish

sugar according to taste

Before preparation!

Wash the zobo leaves; Grind the cloves into a powder; Mix in the ginger; Wash, peel and cut pineapple;

Let us begin!

Put the washed zobo leaves in a pot and pour in enough water to cover them;

Cook it over medium-high heat for a few minutes;

Add more water and ginger and cook for 30 minutes. The leaves will be completely soft by this point;

Turn off the heat and let it cool;

Blend the pineapple;

To remove tiny particles, strain the juice through a sieve;

Add the pineapple juice;

Add sugar or artificial flavors and stir;

Pour the drink into bottles to cool;

Serve with sliced ​​fruit and ice cream. Enjoy!

As you can see, the recipe is simple, so don’t waste your time and start preparing!

ALSO READ: How to Store Zobo Drinks

Source: Legit.ng

There are many species of the hibiscus plant around the world, including throughout Africa. The most common variety used in Zobo drinks both in Nigeria and around the world is called Roselle. Beyond Africa, Hibiscus rosa-sinensis is also described with a number of medicinal uses in Indian Ayurveda.

Hibiscus tea is made by steeping dry hibiscus/zobo leaves in boiling water and can be enjoyed both hot and cold. It has a sour taste, hence it is known as sour tea and tastes similar to cranberry juice.

In the Caribbean, a hibiscus drink called sorrel is made by adding ginger, sugar, and rum to the hibiscus brew. However, it is recommended that anyone looking to reap health benefits from a hibiscus tea does not add anything with negative dietary implications, such as sugar or alcohol, to the drink.

Zobo drink has a pleasant taste and the health benefits can be far-reaching. From treating high blood pressure, lowering cholesterol and protecting the liver to relieving menstrual cramps and acting as an antidepressant, hibiscus tea has an impressive list of potential benefits.

Health Benefits Of Hibiscus Tea:

*Hibiscus tea can be dangerous during pregnancy as it can cause hormone imbalances*

1. Zobo leaf drink can relieve menstrual pain

Hibiscus tea health benefits have traditionally included relieving cramps and menstrual pain. It is also believed to help restore hormonal balance, which can reduce menstrual symptoms such as mood swings, depression and overeating.

2. Zobo drink can treat high blood pressure

Zobo drink consumption may lower blood pressure in prehypertensive and mildly hypertensive adults. A study in the Journal of Advanced Pharmaceutical Technology & Research found that it has antihypertensive and cardioprotective properties that may be beneficial for people with high blood pressure and those at high risk of cardiovascular disease.

3. Hibiscus tea can lower cholesterol

Research in the Journal of Alternative and Complementary Medicine shows that Zobo drink helps lower levels of LDL (bad) cholesterol in the body, thereby helping to protect against heart disease and protecting blood vessels from damage. The hypolipidemic and hypoglycemic properties of hibiscus tea may be beneficial for those suffering from blood sugar disorders such as diabetes.

4. Zobo Drink can protect the liver

The BMC Complementary Medicines and Therapies Journal published a study that also suggests that the antioxidant properties, particularly of flavonoids, of hibiscus tea may also help treat liver disease. Antioxidants help protect your body from disease because they neutralize free radicals present in body tissues and cells. Hibiscus tea could extend your lifespan by maintaining good overall health.

red roselle hibiscus plant Pulse Nigeria

5. It contains anti-cancer properties

According to research in the journal Cancer Letters, hibiscus tea contains hibiscus protocatechuic acid, which has antitumor and antioxidant properties. Hibiscus can slow the growth of cancer cells by inducing apoptosis, commonly known as programmed cell death.

6. Hibiscus tea is an anti-inflammatory and antibacterial agent

Zobo Drink is rich in ascorbic acid, also known as vitamin C, an essential nutrient your body needs to strengthen and stimulate immune system activity. It is also used to treat ailments caused by fever.

7. Zobo leaf drink can be an antidepressant

Hibiscus tea is high in vitamins and minerals, while flavonoids have antidepressant properties, according to a study supported by CNPq and CAPES in Brazil. Consuming hibiscus tea can help calm the nervous system, and it can reduce anxiety and depression by relaxing the mind and body.

8. Zobo drink can promote weight loss

A study in the journal Molecules showed that hibiscus can reduce the buildup of lipids and decrease the development of adipose tissue in the body. Both of these effects suggest that when combined with a healthy diet and lifestyle, hibiscus tea can be a useful weight loss tool.

caution

about us

At Cookpad, our mission is to make everyday cooking fun because we believe cooking is the key to happier, healthier lives for people, communities and the planet. We empower home cooks around the world to help each other by sharing recipes and cooking tips.

This post How to Make Big Profits from Selling Zobo Drinks: Beginner’s Guide is a guest post by Balogun Owomide.

If you grew up in Lagos, Nigeria, you know the zobo drink. This type of sweetened drink is made from the leaves of a plant known as Hibiscus sabdarriffa. It is an herb popularly consumed in Nigeria and many parts of Africa.

The zobo drink is very nutritious and is served at weddings, homes, birthdays, naming ceremonies, etc. The word “zobo” was coined by the Hausa tribesmen of Nigeria.

HOW TO START ZOBO DRINK BUSINESS

Before you embark on your journey of starting this business, there are a few things you need to consider. They include:

Filling/packaging:

We both know that one of the things that sells today is ‘PACKAGING’, it makes the difference between a successful business and a failed one.

Why? Because 90% of consumers choose a well-packaged product at the first opportunity.

Taste:

Another important aspect is the taste. Have you ever consumed a product that didn’t taste good, if so how did you react? I guess it was total post-vomit displeasure. The same thing happens with a bad-tasting Zobo drink. You need to make sure you put all the necessary ingredients in the right proportions for it to taste the best.

Availability:

Make sure your products are available quickly. Be consistent in what you do. Don’t start producing a delicious Zobo drink today and you’ll be out of business tomorrow. Or if you produce high volumes with good quality today, you will produce fewer bottles with poor quality tomorrow.

Make sure they are available at all times; This is the only way you can penetrate the market.

Hygiene:

This should be the top priority. People will completely avoid any zobo that causes a runny stomach, contains sand particles or any impure elements, etc.

When someone consumes your product, it does wonders for their body and also gives a long-lasting feeling of satisfaction. Then you are sure that you got +1 for the list of loyal customers.

Note: Never use saccharin instead of sugar or sweetener when making your zobo.

Competitors:

Look around your area to identify and study any already established Zobo beverage stores or companies, if there are any. Do intense research to find out what drives them and skyrockets their sales, then come back and improve your own by tenfold by developing a stronger and better strategy.

Many stores sold by Zobo do not carry a Zobo trademark; the popular drinks sold in already used bottles like Pepsi, Fanta, bottled water etc. To brand yours you need to use a unique bottle with your logo on it.

The Zobo drinks market is still a virgin market. With really intense and extensive promotion, coupled with consistent production and good quality, you will make billions of naira.

HOW TO PREPARE ZOBO DRINK

To make a good standard zobo you will need the following:

Dried Zobo Leaves

1-3 tablespoons powdered or ground ginger

pineapple

2 bags of flavor like pineapple, lemon, strawberry etc. (Optional)

A few conifera seeds

PROCEEDINGS

You need to wash the zobo thoroughly in clean cold water first because zobo leaves contain a lot of dirt caused by the air and other insects. As you wash, the color of the leaves begins to change the water and it looks like you are washing off all the colors. Don’t just keep washing until you’re satisfied, because zobo leaves are very rich in flavor and color. Therefore you can wash them, dry them and reuse them at a later time.

Take out your pineapple, peel the back and cut the flesh into small pieces. You can use the scrub9, some people do). Pineapple is added for its medicinal and flavor benefits.

If you have to use the pineapple peel, you must spend enough energy and time to wash it because the peel contains some germs that have proved very difficult to get rid of easily. So if you cannot devote that much time and energy to getting rid of these germs, then don’t bother adding them.

Dress the garlic and ginger and cut into small pieces.

Place the washed zobo leaves in a large saucepan, add each slice of pineapple, pour enough water into the contents and cook for about 5-10 minutes

Add chopped ginger and garlic and cook for 30 minutes.

Then remove from the fire and let cool. Squeeze out every inch of juice you can get from the contents and sift them with a strainer.

Wrap them up and put them in the fridge. It is best served chilled.

You can then serve it with snacks or other favorite foods. Some people use honey/dates (Debinor) instead of sugar.

HEALTH BENEFITS OF ZOBO

Zobo Drink is rich in vitamin C. It is a nutrient that promotes and stimulates the activities of the immune system in the human body.

It aids in the easy digestion of food due to its diuretic properties that control constipation by increasing bowel movements and removing excess fluid from our body.

Zobo cools down a fever patient.

It contains anti-inflammatory and antibacterial properties.

It helps in relieving menstrual cramps and cramps.

Hibiscus flower drink helps in accelerating weight loss when consumed frequently without additives.

Zobo tea is traditionally used as an adjunct in the treatment of coughs and cats (common cold).

They contain minerals and vitamins that help calm the human nervous system, thereby reducing anxiety and depression.

The delicious Zobo drink also helps lower blood pressure in adults with pre/mild hypertension. This can be achieved by drinking 3 cups of hibiscus tea daily for a few weeks.

Hibiscus tea helps balance the body’s pH levels.

The leaves contain nutrients and enzymes such as calcium, riboflavin, niacin, vitamin C, carotene and iron that are very nutritious and medicinally good for the body.

The zobo plant contains antioxidant properties that protect the body from disease

It can be used to dye fabrics.

Zobo leaves can also be used to cook soups

The plant can be cultivated as an ornamental plant to beautify our surroundings.

DURABILITY OF ZOBO

Zobo can last anywhere from 48 to 72 hours but can last more than a month if refrigerated. However, if you want it to last up to 3 or more weeks. Add a stock solution of 0.1% sodium benzoate.

How can I do that?

Easy! Dissolve one pound of sodium benzoate in one gallon of water. Use an ounce of the solution, which is about 0.1%, to mix with the Zobo drink.

HOW TO BOTTLE ZOBO DRINK

Avoid bottling your Zobo in popular bottling cans such as Coca Cola, Spirits, Fanta, etc. They should be uniquely different from others. So that anyone who sees the drink without coming close will immediately recognize your product (Zobo drink) without even tasting it. Mix multiple flavors together until you get the flavor you want. The taste must always be the same or even better, but not worse (write it down somewhere you won’t forget), and uniquely different from any other Zobo drink.

Hire a graphic designer to design and print labels to stick on your bottles. Use a simple, short, memorable, and engaging name that is easy to pronounce and spell.

Make sure the mouth is properly sealed to reassure people that your products are of high hygiene and good quality. Use different container sizes like 50cl, 75cl etc. and sell at different prices.

WHY YOU SHOULD GET INTO ZOBO DRINK PRODUCTION

The raw materials can be obtained locally almost free of charge.

Zobo business does not require large ones. For small business owners, you can start with a sum of 5,000 NGN without branding. For large-scale production, you can start with NGN300,000 and up.

It’s a local drink loved by many for its health benefits.

The demand for high quality Zobo is high and far outstrips the supply.

Zobo business is not yet saturated as we have few entrepreneurs in this business.

It’s a very lucrative investment.

PROFITABILITY IN ZOBO BEVERAGE BUSINESS

It is a very lucrative grocery business and you can earn double or more of the amount invested in its production. To earn more money try to buy the raw materials in bulk. Be sure to buy the Zobo in bags.

Now;

After branding it, make the price a little more expensive or the same price as those sold curbside. Remember, the wins are in the tipping over. If you produce in larger quantities, you are sure to make huge profits.

MARKETABILITY

Zobo drink doesn’t require hardcore marketing. In fact, it’s self-promotion because as long as you make delicious-tasting zobo, people will keep buying and spreading the news to others through word of mouth.

You can also supply stores, hotels, supermarkets, bars, soft drink wholesalers, restaurants, markets, schools, hospitals and other institutions, etc.

place online advertisements in any or all online market stores; You can also join Facebook groups to reach more people. You can also hire some people to sell your products and deliver you cash at the end of the day.

EXPORT OF ZOBO DRINK

The Minister of Agriculture confirmed the fact that the export of Zobo drink has doubled compared to last year’s sales. That in 2017 more than $35 million was realized from the export of Zobo beverages. In 2018 there will be twice as much

That’s good news and encouraging, don’t you think? It is very easy to get started and start exporting this product. Find out how and get started today.

ABOUT THE AUTHOR

Balogun Owomide has a great passion for spreading motivation, business and personal finance. I often write on my finance blog, How to Make Money, on topics such as motivation, startup ideas, small business financing and loans, business plans, marketing, and franchise opportunities.

🤑 Start making money from home today! 👉 Get the right FREE TIPS and guides on how to make money from home today. Click here to start

.

. 👍Advertise your business here! With over 1 million unique users per month across all channels, we have a large audience for you to showcase your products and services. Just get in touch via 👉 [email protected]. 🤑 Earn money now! 👉 Earn money by writing for us. Apply for freelance writing jobs in Nigeria. 👉 Earn money as an advertising agent from InfoGuideNigeria, read more here.

Copyright Warning!

Content on this website may not be republished, duplicated or redistributed in whole or in part without proper permission or acknowledgment. Proper acknowledgment includes, but is not limited to (a) LINK BACK TO ARTICLE in the case of republication in online media, (b) Proper attribution in the case of use in research, journal, brochure, or academic purposes. All content is protected under the Digital Millennium Copyright Act 1996 (DMCA).

A common problem with different types of beverages is their short shelf life. It would be much easier to make lots of Zobo drink and just enjoy it for several days, but without proper preservation it will spoil in a few days. So how do you make canned zobo drink? Read on to find out!

Preservation of Zobo drinks

You already know that Zobo Drink is an excellent, tasty drink choice that can be consumed on a daily basis. And yet, a common problem people have with it is that if you make a large batch of it, the drink spoils within a week. The Zobo drink can go from being a healthy drink to a potential health hazard in a matter of days. This is an even bigger problem when you’re trying to start a business selling Zobo drinks but don’t know how to store them.

Finding a safe way to preserve Zobo beverages is a real challenge. The most shared and most logical advice is to keep it in the freezer. That’s right, not just in the fridge, but in the coldest part of it. Keep it there until you want to drink it or someone wants to buy it. Cold temperatures are a natural preserver, which is why refrigerators were invented in the first place. They significantly slow down the formation of harmful bacteria and increase the shelf life of products.

Even though storing the Zobo drink in the freezer is very efficient, you have to consider the electricity situation in Nigeria. Nigerians suffer from frequent, unplanned power outages. In addition, only about half of the country’s population is connected to the public power grid. Therefore, relying on cooling is a risky proposition, to say the least. And for business owners, this can mean high financial losses and production problems.

Another way to preserve the Zobo drink is to boil it beforehand. To pasteurize the drink, you need to keep it in sterile water heated up to 100 degrees Celsius for a few minutes. The heating effect greatly extends the shelf life. But this solution has a major flaw, as it neutralizes most of the drink’s nutrients. And if that’s the result, you have to ask yourself – is such a drink still durable at all?

Zobo drink is an example of a drink that is largely vulnerable to fermentation. When it comes to long-term shelf storage, the use of preservatives is a must. They help prevent the development of harmful microorganisms. Thanks to this, the chemicals maintain the freshness of the drink during storage and maintain the level of quality and taste.

Numerous natural preservative spices can help you extend the shelf life of your drink. Adding foods like garlic or ginger to your recipe will help preserve the Zobo drink. If you want to extend the life cycle of the drink even further, we recommend adding nutmeg, clove, cinnamon or lime. In moderate amounts, they significantly reduce the amount of spoilage microbes created in the beverage. To make it easier to choose a natural preservative, we have compiled a list of the most effective products (the further up the list, the more efficient the method):

1 – lime

2 – Garlic Ginger Mixture

3 – ginger

4 – garlic

5 – carnation

6 – kola nut

7 – cinnamon

8 – nutmeg

Chemical preservation of Zobo beverages

ALSO READ: Is Zobo Drink Good for a Pregnant Woman?

The first chemical preservative we recommend is the commonly sold 0.1% solution of sodium benzoate. You can get it by mixing a pound of the solution into a single gallon of water. Now add one ounce of the resulting mixture per gallon of Zobo drink, and you have the recommended concentration for a carbon-free drink (that’s Zobo).

There are also other types of solutions that you can try. For example, 15 mg magnesium sulphate with 10 ml citric acid distributed over about five liters of drink. The potential downside here may be the Zobo drink’s flavor change. If it’s noticeable, you can try to negate this effect by adding some fruit juice.

Both solutions, coupled with pasteurization (cooking), increase the Zobo drink’s shelf life to up to forty days. But as already mentioned, the nutritional value of the drink suffers greatly. For example, the amount of vitamin C contained in the drink is halved.

Forty days is certainly enough for all home needs. But what if you run a Zobo beverage store and need an even longer retention period? We have an answer for you, but it requires an additional investment on your part. If you have the funds, you must provide them for packaging. Thus, vacuum, aseptic packaging, and nitrogen packs can preserve Zobo drinks for up to four months!

Finally, let us reiterate that the best chemical method of preserving Zobo drinks is the sodium benzoate solution. When it comes to short storage, we recommend using natural spices and storing the drink in a refrigerated area.

Now that you know how to ensure your Zobo drink lasts, you’ve learned all the tools available for this mission.

ALSO READ: Benefits of Zobo Drink for Our Health

Source: Legit.ng

open access article

This open access article is licensed under an open access article. This open access article is licensed under a Creative Commons Attribution-Non Commercial 3.0 Unported License

Fortifying sidewalk zobo drink ( Hibiscus sabdariffa ) with turmeric ( Curcuma longa ) to boost its health-promoting properties

Folake Idowu-Adebayo ab, Mary J. Toohey a, Vincenzo Fogliano a, and Anita R. Linnemann *a

aFood Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands

bDepartment of Food Science and Technology, Federal University Oye-Ekiti, Nigeria. Email: [email protected]

Received November 3, 2020, accepted December 20, 2020

First published on 12/21/2020

Summary Street food is cheap, readily available, and currently has been identified as a possible means of micronutrient fortification to prevent malnutrition in developing countries. The effect of fortifying street-sold Zobo drink (Hibiscus sabdariffa) with turmeric (Curcuma longa) was studied to assess the potential for enhancing health-promoting properties for its consumers. Two processing methods were tested: boiled turmeric root in zobo and adding fresh turmeric paste to zobo in different concentrations. Vitamin C in turmeric-fortified zobo ranged from 496–725 μg per 100 mL, delphinidin-3-sambubioside from 52–69 mg per 100 mL, and cyanidin-3-sambubioside from 21–27 mg per 100 mL. Micronutrients ranged from 10, 9-14 mg L -1 and 2.19-2.67 mg L -1 for iron and zinc, respectively. Folic acid, vitamin C, anthocyanins, and iron showed the highest amounts in the 2% cooked turmeric zobo samples. Ferulic acid (0.16-2.03 mg per 100 mL) and chlorogenic acid (20-24 mg per 100 mL) did not show the same statistically significant improvement for 2% cooked turmeric-enriched zobo. The Zobo samples containing turmeric paste had consistently lower levels of vitamins, polyphenols and minerals compared to the cooked, turmeric-enriched Zobo samples. Turmeric-enriched zobo can play a role in a healthy diet through its health-promoting properties. Consuming a typical 500mL serving (representative packaged bottle size of a zobo drink from street vendors in Nigeria) of turmeric-fortified zobo would contribute 63-88% DV and 18-23% DV of iron and zinc. Overall, fortifying with cooked turmeric improves Zobo’s antioxidant and nutritional quality, particularly in relation to vitamin C, delphinidin-3-sambubioside, and iron.

1 Introduction

Hibiscus sabdariffa L.) Calyces and optional flavorings such as garlic, ginger and fruit. Street food provides a high percentage of daily energy, ranging from 13% to 50% in both children and adults in developing countries. 1 A popular street food drink made and sold in Nigeria is zobo, which is made with dried hibiscus calyx (L.) and optional flavorings such as garlic, ginger and fruit. 2 Similar to fruit juices, zobo is widely consumed for its affordability, nutritional value and refreshing quality.

Hibiscus is an underutilized crop grown in Africa, Asia, Australia, Central America and Europe.3 Commonly known in English as roselle, it has various local names depending on the continent. In Africa, Burkina Faso, Côte d’Ivoire and Mali it is referred to as Dabileni. It is known as karkade in Sudan and Egypt (where it is also called the “drink of the pharaohs”). In Chad, Gambia, Nigeria and Senegal it is commonly known as Karkanji, Wonjo, Zobo and Bissap. In Asia it is called Mei Gui Qie, Karkade and Krajeap in China, Saudi Arabia and Thailand respectively. In Malaysia it is recognized as Asam Belanda, Asam Susur, Asam Paya or Ribena. The Indian subcontinent calls it many tribal names such as Indian Sorrel, Mesta, Lal Ambari, Patwa, Amta and Amti. It is known as Rosella in Australia and Flor de Jamaica in Mexico. In Europe, it is referred to as Congo, Jamaica, and Karkade in France, Spain, and Switzerland, respectively.3–6 The many names for this crop reflect its ubiquity and popularity.

Scientific studies have shown that zobo calyces are rich in flavonoids, minerals, organic acids, vitamins, and polyphenolic compounds, all of which contribute to the beverage’s nutritional value and biological activity.7–9 The two main anthocyanin compounds in H. sabdariffa calyces are delphinidin-3 -sambubioside and cyanidin-3-sambubioside. It has been reported that these anthocyanins are unstable and are likely to be broken down during the preparation of the drink. However, processing conditions such as extraction temperature, protection from UV light, and addition of food-grade organic acid have been reported to affect the stability of anthocyanins. China, Chad, Malaysia, Mexico, Nigeria, Sudan and Thailand.3 They concluded that the differences in the characterization of the calyxes of H. sabdariffa grown in different countries are mainly due to the practice of sun drying. Sun drying is a traditional processing method to obtain dried calyxes of H. sabdariffa that are easy to transport and store in developing countries including Nigeria.

Due to Zobo’s popularity, any nutritional improvement in the drink is likely to benefit many people in Nigeria, where malnutrition is a major problem.11 One approach to further increasing Zobo would be food-to-food fortification, which is a solution for the population, without radically changing dietary habits.12 Fortifying the Zobo drink with another food ingredient rich in bioactive compounds could also improve the stability of the anthocyanin content, based on reports that the structure of the organic acid and the food matrix in which it combined would have a strong effect on the stability of the anthocyanins.10

Turmeric (Curcuma longa) can be used in Zobo to boost and potentially enhance the antioxidant and nutritional quality of the drink. It is a shallow-rooted plant that is grown throughout Nigeria, making its production and sale regionally and economically advantageous.13 Turmeric contains curcumin, a well-known polyphenol with many recognized health benefits in addition to anti-inflammatory and antioxidant properties has been extensively researched.14 In addition to curcumin, turmeric has been found to contain other antioxidants such as ferulic acid.15 Ferulic acid has anti-inflammatory, antidiabetic, and anticancer effects. In addition, ferulic acid has a protective effect on organs, tissues and cells of the cardiovascular system and skin.16

In this study, turmeric was added to the zobo in varying concentrations using two processing methods: boiling the turmeric root in the zobo and adding fresh turmeric paste to the final zobo drink. The research aimed to determine if the addition of turmeric could improve the antioxidant and nutritional profile of Zobo drinks. Overall, the effect of processing on the antioxidant and nutritional quality of turmeric-infused zobo was noted.

2. Materials and Methods

2.1. materials

2.1.1. Ingredients. Dried Zobo (H. sabdariffa) calyces were purchased from Dutse Market, Abuja, Nigeria. Turmeric roots were purchased from Omuooke-Ekiti Market in Ekiti State, Nigeria.

2.1.2. chemicals. Ascorbic acid, folic acid, chlorogenic acid and trans-ferulic acid were purchased from Sigma Aldrich (St. Louis, MO, USA). Delphidin-3-sambubioside chloride and cyanidin-3-sambubioside chloride were purchased from Extrasynthese (France). All solvents in the experiments were HPLC grade.

2.2. sample preparation

2.2.1. Preparation of turmeric paste. Turmeric paste was prepared by combining 40 g of finely chopped turmeric root (Figure 1a) with 80 ml of tap water. The two components were blended using a Waring Commercial Blender (United States) at the highest speed for about four minutes until smooth. The end product is shown in Fig. 1b

Fig. 1 (a) Chopped turmeric for cooked turmeric samples. (b) Freshly blended turmeric for turmeric paste samples. (c) and (d) Final samples ready for analysis.

2.2.2. Preparation of controls. H. sabdariffa calyces, at a 2:25 ratio by weight, in a large saucepan for five minutes. The pot was then removed from the heat source and allowed to soak overnight. Five control samples were prepared: The turmeric controls consisted of turmeric in water using two different preparation methods and two different concentrations. The first method was to boil water with chopped turmeric root pieces (Fig. 1a) of approximately 2 × 2 mm for five minutes. The turmeric pieces were soaked in the water overnight, followed by a morning sifting. The second method was to boil water and let the water cool overnight. The next morning, fresh turmeric paste was added and stirred. Both methods involved using turmeric at two different concentrations, 2% and 6%, based on the weight of the water during addition: water with cooked turmeric 2% w/w, water with cooked turmeric 6% w/w, water with fresh turmeric paste 2% w/w and water with fresh turmeric paste 6% w/w. The Zobo control was prepared by boiling water and calyxes at a weight ratio of 225 for 5 minutes in a large pot. The pot was then removed from the heat source and allowed to soak overnight. Next, the drink was strained. The final beverage samples are shown in Figure 1c.

2.2.3. Preparation of Turmeric-Infused Zobo Samples. H. sabdariffa calyces, at a weight ratio of 2:25. The zobo with cooked turmeric was prepared by boiling calyxes of H. sabdariffa with finely chopped turmeric root pieces for five minutes, followed by soaking at room temperature overnight and sieving in the morning. The turmeric chunks were added during the addition at either 2% or 6% by weight of the water. The Zobo with fresh turmeric paste was prepared using the same procedure as the Zobo control, but with the addition of either 2% or 6% turmeric paste after soaking and sieving overnight. A schematic representation is shown in Figure 4. Four turmeric-enriched zobo samples were prepared: zobo with cooked turmeric 2% w/w, zobo with cooked turmeric 6% w/w, zobo with fresh turmeric paste 2% w/w, and zobo with fresh turmeric turmeric paste 6% w/w. The turmeric-infused Zobo samples were all prepared with water and calyces at a 225 weight ratio. The boiled turmeric zobo was prepared by boiling goblets of finely chopped turmeric root pieces for five minutes, followed by soaking at room temperature overnight and straining in the morning. The turmeric chunks were added during the addition at either 2% or 6% by weight of the water. The Zobo with fresh turmeric paste was prepared using the same procedure as the Zobo control, but with the addition of either 2% or 6% turmeric paste after soaking and sieving overnight. A schematic representation is shown in Fig. 2

Fig. 2 Zobo production flow chart for the two study methods.

2.2.4. freeze drying. The samples were freeze-dried for 140-144 h in a freeze-dryer (Martin Christ freeze-drying plants GmbH) until all moisture had evaporated. The sample was weighed before and after freeze drying to accurately calculate the original values.

2.3. Chemical Analysis

2.3.1. pH measurement.

2.3.1.1. PH value. The pH of the Zobo samples was measured with a pH meter (pHenomenal VWr pH 1000 L).

2.3.2 Proximity Analysis.

2.3.2.1. moisture content. Moisture content was determined using the method described by Ekanem. 17

2.3.2.2. ash content. The ash content was measured by heating the sample in a Carbolite CSF1100 incinerator at 550°C for 6 h according to the method of Ekanem. 17 The ash content was calculated using the formula below.

2.3.2.3. crude protein content. Protein content was analyzed with LECO CN 628 Dumas analyzer, Germany. Freeze-dried samples and blanks containing cellulose (Sigma Aldrich 310697, US) were weighed into tin beakers (Interscience, Belgium) and placed in a sample pan. The samples were then oxidized in the Dumas metal column filled with chemicals at high temperature and water filters in a separation column on which nitrogen was separated and converted to protein content. The standard conversion factor from nitrogen to protein, 6.25, was used to calculate protein concentration. 18 Since all food fractions should add up to 100%, the carbohydrate content was calculated using the following formula:17

2.3.3. mineral determination. Chemical Biological Laboratorium Bodem (CBLB), Wageningen, The Netherlands, according to the method described in the Plant Analysis Method. 3 -HCl (aqua regia) and measured with the ICP-AES method for iron and zinc. Mineral analysis (iron and zinc) was performed at (CBLB), Wageningen, The Netherlands according to the procedure described in the Plant Analysis Procedure. Nineteen samples were destroyed with HNO-HCl (aqua regia) and analyzed for iron and zinc using the ICP-AES method.

2.3.4. vitamin determinations.

2.3.4.1. folic acid. et al. A Thermo Scientific (Germany) Ultimate 3000 HPLC instrument with RS diode array detector was used. The following modifications were made: Folic acid standards were prepared in KH 2 PO 4 buffer at pH 8-9. An Alltech Predict C18-5u column (4.6 x 250 mm) was used. Samples were prepared by sonicating freeze-dried samples for 5 h at 40°C. This was followed by centrifugation at 4000 rpm for 7 minutes. The samples were then filtered into amber HPLC vials. Quantification based on measurement of peak areas was performed with UV detection at 283 nm for 25 min. Folic acid concentration was determined by HPLC as described by Chen 20. A Thermo Scientific (Germany) Ultimate 3000 HPLC machine with an RS diode array detector was used. The following modifications were made: Folic acid standards were prepared in KHPO buffer at pH 8-9. An Alltech Predict C18-5u column (4.6 x 250 mm) was used. Samples were prepared by sonicating freeze-dried samples for 5 h at 40°C. This was followed by centrifugation at 4000 rpm for 7 minutes. The samples were then filtered into amber HPLC vials. Quantification based on measurement of peak areas was performed with UV detection at 283 nm for 25 min.

2.3.4.2. Vitamin C et al. using a Thermofisher HPLC (Thermo Scientific, Germany). The samples containing Zobo were diluted twice, while the samples containing only water and turmeric were not diluted. A Varia Polaris 5 C18-A column (4.6 x 150 mm) was used. Ascorbic acid was determined as described by Hernández 21 using a Thermofisher HPLC (Thermo Scientific, Germany). The samples containing Zobo were diluted twice, while the samples containing only water and turmeric were not diluted. A Varia Polaris 5 C18-A column (4.6 x 150 mm) was used.

2.3.5. Anthocyanin Provisions.

2.3.5.1. delphidin-3-sambubioside and cyanidin-3-sambubioside. Delphidin-3-sambubioside and cyanidin-3-sambubioside were determined by HPLC (Thermo Scientific, Germany). Zobo samples were prepared according to the previously mentioned protocol in 2.2.3. The zobo and water samples were extracted using 0.1% HCl in methanol. 5 ml sample was combined with 5 ml extraction liquid in a 15 ml Greiner tube and shaken at maximum speed for one hour. All samples were then centrifuged at 3000 rpm for 30 min. Next, the samples were filtered into amber HPLC vials using 0.45 μm RC filters. The HPLC analysis used 1% formic acid in Milli-Q® water as eluent A and 100% methanol as eluent B. The gradient elution started at 5% (B) increasing to 60% (0-20 min) and then to 100 increase % (20-25 minutes). Conditions were held at 100% for 5 min before returning to 5% (30-31 min) with a final isocratic sweep of 5% B (31-35 min). The flow rate was 1 ml min -1 and the injection volume was 20 μl. A Varian Polaris 5 C18-A column (5 µm, 4.6 x 150 mm) was used. Calibration curves for both delphidin-3-sambubioside and cyanidin-3-sambubioside were generated by preparing a stock solution of 1 mg mL -1 in methanol. The stock solutions were stored at −20 °C. The calibration curve consisted of seven calibration standards: 17.19-34.38-68.75-137.5-275-550 (µg ml -1 ) delphidin-3-sambubioside and cyanidin-3-sambubioside. The 510 nm UV-Vis spectrum was used to analyze data from chromatograms.

2.3.6. Chlorogenic and ferulic acid determinations. et al. An Ultimate 3000 HPLC instrument (Thermo Scientific, Germany) with RS diode array detector was used. The modifications made were: A Varian Polaris 5 C18-A 4.6 x 150 mm column was used at a flow rate of 1 ml min -1 . For chlorogenic acid and ferulic acid, stock solutions of 1 mg ml −1 were prepared and stored at −20 °C. A calibration curve for each component was constructed using six working solutions: 4.69-9.38-18.75-37.5-75-150 (μg mL −1 ). Fresh, liquid Zobo samples were used and diluted twice with Milli-Q® water/trifluoroacetic acid pH 2.5 before filtering. UV-Vis spectra were recorded at the wavelength of 220 nm for both chlorogenic acid and ferulic acid. Six samples including all samples containing Zobo and water with boiled turmeric at 2% and 6% were analyzed. Chlorogenic acid and ferulic acid were determined using the method described by Beltrán-Debón. The modifications made were: A Varian Polaris 5 C18-A 4.6 x 150 mm column was used at a flow rate of 1 ml min. Stock solutions of 1 mg ml were prepared for chlorogenic acid and ferulic acid and stored at −20 °C. A calibration curve for each component was constructed using six working solutions: 4.69-9.38-18.75-37.5-75-150 (μg ml). Fresh, liquid Zobo samples were used and diluted twice with Milli-Q® water/trifluoroacetic acid pH 2.5 before filtering. UV-Vis spectra were recorded at the wavelength of 220 nm for both chlorogenic acid and ferulic acid.

2.4. Statistical analysis

Data was analyzed using Microsoft Office 2016, Chromeleon 7 and IBM SPSS Statistics. Analysis was performed in triplicate using three independent batches for all samples unless otherwise noted in Section 2.3. Differences between samples were determined using paired t-tests between lots of the same sample and assuming equal variance t-tests (two samples) between different sample means. To determine whether data were normally distributed, the Shapiro-Wilk test was used with p<0.05, where H 0 = data is normally distributed and Ha = data is not normally distributed. 3. Results and Discussion 3.1. PH value 3.1.1. PH value. The pH of the Zobo was measured to determine the amount of acid affecting vitamin stability and measurements. The pH of Zobo increased slightly with increasing turmeric concentration and ranged from 2.4 to 2.6. The addition of turmeric increased the pH, and higher concentrations of turmeric paste further increased the pH (Table 1). Table 1 pH and approximate composition (wt%) of Zobo control and Turmeric-enriched Zobo samples pH Moisture Ash Protein Carbohydrate a Significant differences (p<0.05) in the same column are indicated with different superscripts. The carbohydrate content was calculated from the other fractions to have an indication of the carbohydrate content of our samples. Control (Zobo with 0% Turmeric) 2.4 ± 0.01 B 96.2 ± 0.29 A 0.47 ± 0.03 A 0.18 ± 0.01 B 3.1 2% cooked turmeric in Zobo 2 .4 ± 0.03 ABC 95.9 ± 0.45 AB 0.54 ± 0.06 A 0.23 ± 0.4 6 A 3.1 cooked turmeric in Zobo 2.6 ± 0.02 AC 95.8 ± 0.18 AB 0.56 ± 0.06 A 0.22 ± 0.01 A 3.4 2% fresh turmeric paste in Zobo 2.4 ± 0.01 C 95.9 ± 0.15 AB 0, 45 ± 0.04 A 0.18 ± 0.03% AB 3.5 Turmeric Paste in Zobo 2.5 ± 0.02 A 95.8 ± 0.24 B 0.47 ± 0.05 A 0.20 ±0.04AB3.5 A higher pH, namely 3.6, was found by Ekanem17 using a lower ratio of hibiscus calyx (1.5:25). Also, in his study, the zobo was boiled for a long time (40 min) and not soaked overnight. This could affect the composition of the extracts and thus the pH value. Adesokan et al.23 reported an even higher pH of 3.94. Their method of preparation used a 15:25 ratio, much higher than the ratio used in this research. In addition, the cups were placed in boiling water and allowed to soak for only 15 minutes. Consequently, the higher pH in the literature could be due to the shorter time the hibiscus calyx was kept in the water. Soaking the zobo overnight allows for a longer extraction time during which more acidic compounds may be dissolved, resulting in the lower pH found in our study. Raising the pH slightly by adding turmeric to Zobo is unlikely to significantly affect product properties. 3.2. Closer composition 3.2.1. moisture content. et al. who measured the moisture content of commercial (95.1% moisture) and locally prepared (94.5% moisture) zobo. However, other authors reported lower moisture contents in the range of 82-88%. The moisture content of the zobo control (Table 1) found in our study was consistent with the values ​​found by Adeniji 24, which measured the moisture content of commercial (95.1% moisture) and locally produced (94.5% moisture) zobo measure. However, other authors reported lower moisture contents in the range of 82-88%. 17,25 The higher dry matter content they found could be due to the addition of flavorings like ginger and fruits or sugar. 3.2.2. ash content. Acalypha racemosa (13.1%) and Acalypha marginata (10.3%). Values ​​between 0.6–1.8% are given for the ash content in the literature. 24-26 The ash content in this study is slightly below this range, which can be explained by the moisture content of the zobo. Turmeric-in-water control samples contained 0.03-0.06% ash, with 6% fresh turmeric paste in water having the highest value. However, Zobo with 2% and 6% cooked turmeric had higher ash levels than the Zobo control and the 2% and 6% fresh turmeric paste in Zobo. This implies that cooked turmeric samples have higher mineral content 18 and this was also proven in this present study as the highest iron and zinc levels were measured in 2% and 6% cooked turmeric in Zobo, respectively. Additionally, turmeric has been reported to contain a low ash content, namely 2.9%. Other medicinal plants contain higher ash contents, such as (13.1%) and (10.3%). 27 3.2.3. crude protein content. In this study, a low protein content was found (Table 1). However, the addition of turmeric seemed to increase the protein content. Turmeric contains 6.3% protein, 28 which is much higher than the amount of protein found in the Zobo control. This was reflected in the Zobo with cooked turmeric samples (2% and 6%) containing significantly more protein than the Zobo control. 3.3. mineral content −1 for iron or zinc. The iron and zinc in the turmeric-infused zobo came from both the hibiscus calyx and turmeric. The average amounts of iron and zinc in our samples ranged from 10–14 mg L -1 and 2.1–2.7 mg L -1 , respectively, with the highest levels of iron and zinc being found in 2% and 6% cooked turmeric, respectively Zobo were measured. These ranges are within the interval given in the literature. Iron and zinc deficiencies are prevalent worldwide and are ranked 9th and 11th respectively in the category of major risk factors for global disease and occur mainly in developing countries. 29 The amount of iron and zinc in the water used for Zobo preparation was negligible: −0.01 and 0.02 mg L for iron and zinc, respectively. The iron and zinc in the turmeric-infused zobo came from both the hibiscus calyx and turmeric. The average amounts of iron and zinc in our samples ranged from 10-14 mg and 2.1-2.7 mg L, respectively, with the highest levels of iron and zinc being recorded in 2% and 6% cooked turmeric in zobo, respectively. These ranges are within the interval given in the literature. 30,31 For children aged 2 to 5 years, the recommended daily allowance for iron is 8 mg and the recommended daily allowance for zinc is 6 mg. 32,33 Consumption of a typical 500mL serving (representative packaged bottle size of a zobo drink from street vendors) of turmeric-fortified zobo would contribute 63-88% DV and 18-23% DV of iron and zinc, respectively. Consistent with recent literature 34 on using nutritional information and understanding Percent Daily Value (DV) based on Health Canada's campaign message (“5% DV or less is little; 15% DV or more is a lot”), therefore, drinking would Turmeric-enriched Zobo contribute significantly to the required intake of iron and zinc. 3.4. vitamins 9 or folic acid is synthetically produced as folic acid for fortifying and supplementing foods. Folic acid was detected in all Zobo-containing samples, while no folic acid was found in the turmeric water samples. Folic acid ranged from 256–301 μg per 100 ml (–1, with pregnant and lactating women needing an additional 100–200 μg daily–1.–1 Synthetic folic acid, either from supplements or fortified foods, is recommended for women who are in the Able to Conceive to Reduce Risk of Neural Tube Defects (NTD) Vitamin B or folic acid is synthetically produced as folic acid for fortifying and supplementing foods Folic acid was detected in all samples containing zobo, whereas no folic acid was found in turmeric in Water samples folic acid ranged from 256–301 μg per 100 ml (Table 2) The Recommended Dietary Allowance (RDA) for adults is 400 μg per day, pregnant and lactating women need an additional 100–200 μg per day 35 Another 400 μg synthetic Daily folic acid supplements or fortified foods are recommended for women who are pregnant can be used to reduce the risk of neural tube defects (NTD).36 Drinking turmeric-enriched Zobo would contribute excessively to the recommended daily intake of folic acid, as one serving provides 320–376% of the daily intake, 213–251% of the daily intake, and 160 -188% of the daily dose for adults, breastfeeding women and women of childbearing potential. Zobo is usually sold by street vendors in Nigeria in 500ml bottles. Therefore, drinking half a bottle (250 ml) is enough to exceed the daily required amount of folic acid for all ages and genders. Adequate daily intake of folic acid is important to prevent neural tube defects, which are four times more common in developing countries like Nigeria than in developed countries. 37 Table 2 Content of polyphenols, anthocyanins and vitamins in turmeric-fortified zobo and water samples Samples Ferulic Acid (mg per 100mL) Chlorogenic Acid (mg per 100mL) Cyanidin-3-sambubioside (mg per 100mL) Delphinidin-3-sambubioside (mg per 100mL) Folic Acid (μg per 100mL) Ascorbic Acid (μg per 100mL ) Different letters indicate significant differences within the same column (p < 0.05). ND stands for not recognized and NA stands for not applicable. Control (Zobo with 0% turmeric) 1.9 ± 0.6 C 22.3 ± 2.1 AB 23.0 ± 5.4 A 58.1 ± 13.3 A 295 ± 36 AB 577 ± 59 A 2% cooked turmeric in Zobo 1.5 ± 0.1 C 24.1 ± 3.3 A 26.9 ± 0.9 B 68.8 ± 2.2 B 301 ± 37 A 725 ± 84 B 6% cooked turmeric in Zobo 1.5 ± 0.3 C 22.7 ± 1.9 AB 24.2 ± 1.8 A 60.3 ± 5.1 A 297 ± 27 A 535 ± 146 AC 2% fresh turmeric paste in Zobo 2.0 ± 0.8C 21.1±1.2BC 22.1±5.4A 55.6±12.9A 256±51B 533±48A 6% Fresh Turmeric Paste in Zobo 1.8±0.6C 20.0 ± 1.4 C 20.6 ± 5.1 A 52.2 ± 12.6 A 276 ± 87 AB 496 ± 75 C 2% cooked turmeric in water 0.2 ± 0.1 A ND NA NA ND ND 6% cooked turmeric in water 0.7 ± 0.3 B ND NA NA ND ND 2% fresh turmeric paste in water ND ND NA NA ND ND 6% fresh turmeric paste in water ND ND NA NA ND ND Vitamin C was measured as total ascorbic acid. Die vier Kontrollproben, die Kurkuma in Wasser enthielten, ergaben keine nachweisbaren Peaks, was bestätigt, dass Kurkuma keine Ascorbinsäure enthält.38 Die Menge an Vitamin C in den Proben lag im Bereich von 496–725 μg pro 100 ml (Tabelle 2). Mit 6 % Kurkumapaste angereicherte Proben hatten den niedrigsten Wert ohne signifikanten Unterschied zu dem mit 6 % Kurkumawurzel gekochten Zobo. Der in der Kontrollprobe gefundene Wert (0 % Kurkuma) war jedoch niedriger als in anderen wissenschaftlichen Artikeln, die zwischen 1500 und 3000 μg pro 100 ml lagen.2,39 Der Unterschied im Vitamin-C-Gehalt könnte auf das angewandte Verfahren zurückzuführen sein Trocknen Sie die Kelche von H. sabdariffa, die für die Produktion des Zobo verwendet werden, da Vitamin C durch Erhitzen verloren gehen kann.40 Darüber hinaus hat auch die Menge der Kelche von H. sabdariffa, die für die Produktion von Zobo verwendet wird, einen Effekt, da Untersuchungen gezeigt haben, dass Vitamin C Der Gehalt steigt, wenn die Menge von 2 % Kelchen auf 15 % Kelche in Wasser steigt.39 In dieser Studie betrug die Menge an H. sabdariffa-Kelchen, die in Zobo verwendet wurde, 8 %. Gemäß der früheren Forschung könnte eine Erhöhung der Kelche von H. sabdariffa über die in unserer Studie verwendeten 8 % hinaus den Gesamtgehalt an Ascorbinsäure erhöhen. Der Vitamin-C-Gehalt in der Probe mit 2 % gekochter Kurkuma in Zobo war signifikant höher als in allen anderen Proben und zeigte ein ähnliches Muster wie für die Anthocyane in den Proben (Tabelle 2). Ascorbinsäure war in den vier Kontrollproben, die Kurkuma in Wasser enthielten, nicht nachweisbar. Der höchste Wert, der bei 2 % gekochter Kurkuma in Zobo gemeldet wurde, der sich signifikant von der Kontrolle (Zobo mit 0 % Kurkuma) unterschied, könnte auf die Wirkung der Nahrung-zu-Lebensmittel-Anreicherung zurückgeführt werden,41 da die Wirkung eines Bioaktivstoffs unterschiedlich sein kann zwischen dem ganzen Lebensmittel (Matrixeffekt) und der isolierten Verbindung.42,43 Die Forschung hat auch gezeigt, dass eine Wärmebehandlung, wie z. B. Kochen, gebundene antioxidative Prinzipien aus Kurkuma freisetzen kann, was zu einem höheren Ascorbinsäuregehalt führt.44 Andere Studien, die sich darauf konzentrieren zu Curcumin haben vorgeschlagen, dass die Aktivität nach dem Erhitzungsschritt ein Ergebnis der Abbauprodukte sein könnte, die eine ähnliche Aktivität liefern.45 Der Vitamin C-Gehalt in 6 % gekochter Kurkuma in Zobo schien signifikant niedriger zu sein als der Vitamin C-Gehalt in 2 % gekochte Kurkuma in Zobo, was unserer Meinung nach auf Aggregation und/oder Ausfällung bei einer höheren Konzentration zurückzuführen ist. Die empfohlene Zufuhr für Vitamin C beträgt 75 mg für Frauen und 90 mg für Männer.46 Für Kinder beträgt die RDA 40 mg, was notwendig ist, um Auszehrung in Subsahara-Afrika zu verhindern.47 Der Vitamin-C-Gehalt in einer Portion (eine Flasche 500 ml) des 2 % gekochten Kurkuma-Zobo könnte mäßig34 5 % DV, 4 % DV und 9 % DV für Frauen (75 mg), Männer (90 mg) bzw. Kinder (40 mg) zur empfohlenen Einnahme beitragen. Die bei der Zobo-Verarbeitung übliche Zugabe von Fruchtsäften könnte den Gesamtgehalt an Vitamin C.2 erhöhen 3.5. Anthocyane H. sabdariffa. Cyanidin-3-sambubiosid wurde als einer der beiden wichtigsten Anthocyanin-Bestandteile von 3,10 identifiziert. Es wurde jedoch nicht festgestellt, ob die Zugabe von Kurkuma den Anthocyanin-Gehalt beeinflusst. Cyanidin-3-sambubiosid war in allen Zobo-Proben in einem Bereich von 21–27 mg pro 100 ml vorhanden (Tabelle 2). Es macht etwa 30 % des gesamten Anthocyaningehalts in mit Kurkuma angereichertem Zobo aus, was den in früheren Untersuchungen berichteten Werten ähnlich ist. An increase in the amount of calyces used for production and boiling time of the turmeric-fortified zobo beverage could potentially result in a higher quantities of total anthocyanins found in this study. Turmeric-fortified zobo processed with 2% boiled turmeric is significantly higher in Cyanidin-3-sambubioside than all other samples. This is in line with the theory explained in the vitamin C section, stating that heat treatment of turmeric can impact other compounds. As turmeric alone contains no anthocyanins, heat treatment cannot release bound anthocyanin principles. Rather, the heat treatment can result in degradation products that act similarly to anthocyanins.45 Delphinidin-3-sambubioside is the other primary anthocyanin in H. sabdariffa.3,10 Delphinidin-3-sambubioside in the turmeric-fortified zobo is present in a range of 52–69 mg per 100 mL (Table 2). Delphinidin-3-sambubioside constitutes approximately 70% of the total anthocyanins, across all samples. This result correlates with previous research, which has shown that delphinidin-3-sambubioside accounts for between 75–85% of the total anthocyanins in zobo.48,49 The effect of turmeric processing has similar outcomes for both delphinidin-3-sambubioside and cyanidin-3-sambubioside. The highest amount of delphinidin-3-sambubioside was recorded for 2% boiled turmeric in zobo, as 69 mg per 100 mL was significantly higher than the contents of all other samples. In fresh calyces of H. sabdariffa, both delphinidin-3-sambubioside and cyanidin-3-sambubioside have concentrations more than double of that found in the turmeric-fortified zobo beverage.48 The significant loss of anthocyanins is most likely due to heat degradation during drying.50 Juhari et al.3 confirmed that variation in the anthocyanin content of H. sabdariffa calyces grown in different countries was mainly due to sun drying. Addition of food-grade organic acids has been reported to improve anthocyanin stability.10 These findings were corroborated by the increase in the anthocyanin content of the 2% boiled turmeric zobo. This increased amount of anthocyanins could contribute to the anti-inflammatory, visual and neurological-health improving properties of turmeric-fortified zobo.51,52 3.6. Ferulic and chlorogenic acid H. sabdariffa contains several polyphenols: chlorogenic acid, hydroxycitric acid, protocatechuic acid, quercetin, ferulic acid, and caffeic acid. via HPLC for identification were: caffeic acid, ferulic acid, protocatechuic acid, gallic acid, quercetin, catechin, rutin, naringin, benzoic acid, and chlorogenic acid. Five major peaks ( contains several polyphenols: chlorogenic acid, hydroxycitric acid, protocatechuic acid, quercetin, ferulic acid, and caffeic acid. 22,53,54 In an exploratory trial at the beginning of this study, the peaks with the largest area were determined to identify the polyphenols present in the highest concentrations. The polyphenols analyzedHPLC for identification were: caffeic acid, ferulic acid, protocatechuic acid, gallic acid, quercetin, catechin, rutin, naringin, benzoic acid, and chlorogenic acid. Five major peaks ( Fig. 3 ) were consistently found in either zobo or boiled turmeric in water, namely ferulic acid, chlorogenic acid, two anthocyanin peaks, and a major polyphenol peak that remained unknown. The anthocyanin peaks were characterized by their high UV maximum (515 nm). These peaks were identified as cyanidin-3-sambubioside and delphinidin-3-sambubioside. The two other main peaks were phenolic acids, namely ferulic acid and chlorogenic acid. Fig. 3 HPLC chromatogram of zobo control polyphenol extraction. Peak profiles of (1) unknown peak, (2) cyanidin-3-sambubioside, (3) chlorogenic acid, (4) delphinidin-3-sambubioside, and (5) ferulic acid. 3.6.1. Ferulic acid. Ferulic acid was detected in seven samples, in a range of 0.16–2.03 mg per 100 mL ( Table 2 ), including those samples in which turmeric was added to water. These results agree with previous research that states that ferulic acid is present in turmeric, as a major decomposition product of curcumin. 15,38 The absence of ferulic acid in the fresh turmeric paste in water samples is attributed to the absence of a heat treatment. Ferulic acid is typically formed after thermal degradation of curcumin. 15 The zobo and the turmeric-fortified zobo did not differ in the quantities of ferulic acid they contained. This demonstrates that turmeric, whether boiled or in paste form, does not affect the total ferulic acid in turmeric-fortified zobo in the quantities that we tested. The only two samples with significantly lower amounts were the water samples with boiled turmeric. Yet, when 6% of turmeric was added instead of 2%, the total ferulic acid content significantly increased. This shows that more heat degradation products are formed with a higher amount of added turmeric. According to Vankar et al.,44 the boiling of turmeric could potentially release bound antioxidant principles, which could allow for a detectable amount of ferulic acid. Other research has also shown that total phenolic content can increase after heat treatment due to the inactivation of polyphenol oxidase.55 This supports the findings that turmeric paste in water has no detectable ferulic acid or phenolics. In the zobo samples, most of the ferulic acid originated from H. sabdariffa, making the differences between boiled turmeric and turmeric paste insignificant. The processing of turmeric had no impact on the overall ferulic acid content, making the addition of turmeric not an extra source of ferulic acid in zobo. 3.6.2. Chlorogenic acid. H. sabdariffa , in line with previous research. H. sabdariffa leaves, specifically neochlorogenic acid and cryptochlorogenic acid. Chlorogenic acid only was present in samples containing, in line with previous research. 22,31 The range of chlorogenic acid is approximately 20–24 mg per 100 mL ( Table 2 ). There is no significant difference between the zobo control and zobo samples fortified with boiled turmeric, which shows that the addition of boiled turmeric does not increase the chlorogenic acid content of zobo. Addition of turmeric paste to zobo slightly lowered the chlorogenic acid content. We contribute this effect to natural variation in the raw material in the absence of scientific knowledge that would indicate otherwise. Previous research has found isomers of chlorogenic acid in driedleaves, specifically neochlorogenic acid and cryptochlorogenic acid. 56 We expect that the unknown peak in Fig. 3 is a stereoisomer of chlorogenic acid. 4. Conclusions The present study contributes to the potential utilization of turmeric root in the production of street-vended zobo drink. The results show that the antioxidant and nutritional quality of zobo ( H. sabdariffa ) drink can be improved by the way of processing (heating/boiling) and the addition of a second ingredient ( i.e. turmeric) which could be easily adopted by the street vendors in Nigeria. Nowadays there is an increasing awareness of the relation between food intake and health, which has boosted the demand for health-supporting food products by consumers. Ascorbic acid, cyanidin-3-sambubioside, delphinidin-3-sambubioside, ferulic acid, and chlorogenic acid were present in turmeric-fortified zobo. Overall, the addition of 2% boiled turmeric in street-vended zobo could contribute beneficially to the Nigerian diet, due to the increased content of vitamin C and anthocyanins. Thus, by inclusion of turmeric in zobo production street-vendors can prepare what consumers want to be able to make healthier food choices. Presently the Nigerian Government is promoting the turmeric crop, which is relatively cheap and widely available within the country, hence making turmeric-fortified zobo affordable for the public. The heat treatment applied in our study resulted in increased concentrations of vitamin C and anthocyanins. Further research is needed to determine the binding, precipitation, or aggregation effects that play a role at higher concentrations of boiled turmeric (6%) in zobo. We followed the traditional processing methods of the zobo street vendors in this study by boiling the zobo with the turmeric. Addition of turmeric powder to zobo instead of turmeric paste could be another processing method that warrants follow-up research. Studies of the effect of turmeric-fortification on other street-vended drinks like soymilk, which is rich in protein, are also recommended to determine the influence of a different food matrix. Conflicts of interest There are no conflicts to declare. thanks This study was financially supported by the Tertiary Education Trust Fund (TETFund) of Nigeria, 2015 Academic Staff Training and Development intervention for Federal University Oye-Ekiti (FUOYE), Nigeria. references

If the phrase zobo drink doesn’t make any sense to you, you probably know this drink as hibiscus tea, sour tea or karkade. Zobo drink is a well-known drink loved by Nigerians. It is made from dried roselle or sorrel (Hibiscus Sabdariffa) leaves. This bright red drink is loved both for everyday use and as a soft drink at parties. This drink has many advantages: it is readily available, affordable, tasty, refreshing, and has many nutritional benefits.

A cup of Zobo drink. Photo: @pixabay.com, @Natalia Osipova

Source: UGC

Hibiscus is the calyx of the hibiscus plant, which mainly grows in tropical and subtropical regions and is the main ingredient in the preparation of Zobo drinks.

The seeds, stems, leaves, and flowers of the hibiscus plant have all been used in traditional medicine.

How to drink zobo

Zobo drinks are usually served as a chilled soft drink. It is packed with many benefits.

ingredients

6 cups left Zobo

1 large whole pineapple

2 tablespoons cloves (konafuru)

pineapple skins (the skin of the pineapple)

water

2 stubs of fresh ginger

Slices of citrus fruits of your choice: orange, lemon, lime

preparation steps

Rinse zobo leaves with cold water.

Grind the cloves into a powder.

Wash, peel and coarsely puree the skin of the ginger.

Wash, peel and thinly slice the pineapple.

Place the washed zobo leaves in a saucepan and pour in enough water to completely cover them.

Cook over medium heat and let simmer for a few minutes.

Add the ginger and then the garlic, add more water and let it cook for at least 30 minutes. This is the time it takes for the zobo leaves to be completely soft.

Turn off the heat and set aside to cool completely.

While your zobo is cooling, mix up your pineapple.

Once cool, strain the zobo leaves. Then pour the juice through a chiffon cloth to remove tiny particles, leaving only a smooth juice.

Add the pineapple juice. You can sift it through the chiffon cloth again to make sure there are no particles left.

Add all the artificial flavors of your choice at once and stir.

Pour into bottles and refrigerate.

Serve with ice cream and sliced ​​fruit. Enjoy alone or with a snack.

People all over the world regularly enjoy this drink due to its many benefits. So what are some of the pros and cons of this Zobo drink?

Benefit of Zobo drink

A glass of hibiscus drink next to a piece of sewing thread. Photo: pixabay.com, @Bianca Mentil

Source: UGC

What Are Some of the Benefits of Zobo Drinks? In addition to being refreshing, Zobo can be used for various purposes in our body. Zobo is a very beneficial drink that helps treat many problems and helps our mind and body relax.

Here are some nutritional facts of Zobo drink:

Promoting the growth of our docosahexaenoic acid (DHA), an omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin and retina.

antiaging.

Cures insomnia.

Prevents inflammation of the urinary tract and kidneys.

Fixing the body’s metabolism and delaying the onset of menopause.

Eradication of the tuberculosis virus.

Helps our digestive system.

Helps with weight loss.

Increasing our endurance and our immune system.

Detox the body.

Lowers blood pressure, cholesterol and uric acid.

Relief of cough, mouth ulcers and sore throat.

Helps relieve migraines.

Smooth our skin and reduce wrinkles

It’s packed with vitamin C.

It has several antibacterial properties.

Side Effects of Zobo Drink

However, it’s important to remember that while it can be helpful in a number of ways, there are certain drawbacks to Karkade that are worth knowing about and being wary of.

Here are some side effects of Zobo drinks.

Excess of vitamin C – The drink contains more vitamin C than tomato, orange and chili combined. As a result, too much of it can lead to real stomach upsets like abdominal pain, diarrhea, and vomiting.

– The drink contains more vitamin C than tomato, orange and chili combined. As a result, too much of it can lead to real stomach upsets like abdominal pain, diarrhea, and vomiting. Lowering Blood Pressure – People with low blood pressure should avoid drinking Zobo tea.

– People with low blood pressure should avoid drinking Zobo tea. Effects of hallucinations – The drink can reduce your concentration and focus, making you feel light-headed and sleepy.

– The drink can reduce your concentration and focus, making you feel light-headed and sleepy. Lowers Estrogen Levels – Consuming lots of alcohol has been shown to lower estrogen levels.

Zobo drink and menstruation

Red flower and hibiscus hot tea on white background. Photo: pixabay.com, @Alexander Michal

Source: UGC

The scholars say that the properties of hibiscus work to stimulate the menstrual cycle. This is another example of hibiscus tea benefits and risks, which may be beneficial for some but may pose a risk to others.

For some women, inducing menstruation is a good thing. If you have an irregular cycle, it can actually help regulate your period. Or, even if you’re already a regular, you can brew a cup of hibiscus tea to help relieve cramps.

However, taking a Zobo drink while pregnant is not recommended. The hibiscus drink carries the highest risk for pregnant women. Triggering menstruation increases the likelihood of miscarriage.

Even if you’re just trying to conceive, it’s still not advisable to drink hibiscus. It could greatly reduce your chances of conceiving.

You should also avoid hibiscus if you’re taking birth control pills or breastfeeding.

Does Zobo Drink give blood? The Zobo drinks possess hematocrit properties that lead to higher blood volume and can be used to treat anemia. They also possess the ability to reduce the number of white blood cells.

Now that you realize what to expect, you can change your mindset about the Zobo drink and either drink it more often or eliminate it from your daily ration. But keep all of these factors in mind when considering consuming Zobo drinks on a daily basis.

DISCLAIMER: This article is for general informational purposes only and does not address individual circumstances. It is not a substitute for professional help or advice and should not be relied upon in making any decision. Any action taken based on the information contained in this article is entirely at your own risk and responsibility!

Sources:

ALSO READ: The best fruits for fertility that everyone trying for a baby should know

Legit.ng recently published an article on the best fertility fruits that anyone trying to have a baby should know. A nutritious diet is important at any point in a woman’s life, but especially important when trying to conceive.

If you’re planning to get pregnant, you’ve probably already thought about your diet. Although the effect of fruit on fertility has not been proven, it is necessary to thoroughly study the issue – what to eat to get pregnant, what products are mandatory in the diet of an expectant mother, and which ones are better to exclude.

Source: Legit.ng

Zobo is one of the most consumed beverages in the world, from Africa to Asia, Europe, America, etc., and is served in various homes and restaurants.

You might think that Zobo is just a regular drink to quench thirst and feel your tummy, but it’s more than that!

Zobo isn’t just a delicious beverage as several studies have uncovered the myriad of health benefits it brings and that’s what this article is all about. This informative and helpful article will help you learn more about the health benefits of Zobo drinks, Zobo drinks and pregnancy, ulcers, diabetes and more.

Start with…

What is Zobo drink?

The Zobo drink, also known as hibiscus tea, is one of the world’s most popular drinks and originally comes from Nigeria. The drink is made from Hibiscus Sabdariffa leaves [dried roselle leaves] and is often used as a medicinal tea.

Zobo’s English name is Hibiscus sabdariffa tea or drink.

In fact, zobo is a Hausa word in the Hausa language for the edible plant from which the drink is made.

One of the reasons behind Zobo drink’s popularity around the world is its unique taste, great taste and high-quality nutrients. Zobo is very nutritious as it contains several powerful nutrients including Vitamin C, Calcium, Iron, Phosphorus, Niacin, Riboflavin, Fiber, Fat, Thiamine, Carotene etc. All these nutrients make Hibiscus Tea a very healthy drink with lots of amazing ones health benefits.

Aside from being a nutritious drink, it’s worth noting that Zobo is very low in calories and caffeine free. It tastes slightly sour and can be eaten hot or cold. To make your Zobo drink taste tastier, look more colorful, and thicken, you can add secondary ingredients without sacrificing its quality.

WHAT ARE THE HEALTH BENEFITS OF ZOBO DRINK?

There are numerous health benefits of drinking Zobo, but we will discuss ten of them in this article. The Zobo drink can help:

1. Restore your appetite

Packed with several impressive nutrients, including vitamin C, calcium, iron, phosphorus, niacin, riboflavin, fiber, fat, thiamine, carotene, etc., the Zobo drink also contains antibacterial properties that work harmoniously to improve your digestion repair system and restore your lost appetite.

2. Dealing with high blood pressure

Several studies show that taking Zobo regularly can help reduce high blood pressure, particularly in a group of adults with prehypertension and mild hypertension.

This is made possible by the enzyme inhibitor contained in the hibiscus leaves; What this inhibitor does is restrict the production of amylase, an enzyme associated with the breakdown of complex sugars and starches. When this is successfully blocked, the blood flow then becomes lower.

Additionally, the Roselle leaves used in the making of Zobo contain some other antihypertensive properties that are also responsible for regulating the levels of sugar in your bloodstream, which in turn could lower the lower bloodstream.

3. Treatment of constipation problems

As previously mentioned, Zobo drink is packed with several impressive nutrients, and one of the nutrients it is very high in is fiber. The high fiber content in Zobo makes it a healthy drink to combat constipation problems as fiber has been scientifically proven to be an excellent digestive system booster.

So, if you are constipated and looking for a healthy way out, then taking Zobo regularly is your best bet. It not only treats constipation but also boosts your digestive system.

4. Dealing with kidney disease

Regular intake of organic acids like tartaric acid, citric acid and maleic acid etc. has been shown to be effective in treating kidney disease and the good news is that Zobo contains a large amount of these acids making it a perfect choice for people with kidney diseases.

When you ingest the Zobo drink, the acids in it work in harmony to improve kidney function by simply flushing out oxalic and uric acid, two junks that can lead to stone kidney disease.

However, it is recommended not to add sugar to this amazing drink to enjoy the full benefits it brings.

5. Boost your liver health

The liver is very important in the body as it performs several important functions including the regular production of proteins, the secretion of bile, the breakdown of fat and more. However, these functions can be hampered when your liver isn’t working efficiently.

Fortunately, several studies show that Zobo can help promote liver health and improve its function. The liver-protective properties found in hibiscus extract help promote liver health simply by increasing drug-detoxifying enzymes and reducing liver damage and fatty liver.

Buy Zobo Drink on Jumia

6. Promote weight loss

The Zobo drink has been scientifically proven multiple times to help decrease the absorption of the key dietary components [starch and glucose] that are often associated with excessive weight gain. When these components are lowered, it speeds up the weight loss process.

In addition, Zobo inhibits the production of amylase, which is very helpful in the absorption of carbohydrates and starches in the body. This means that drinking Zobo on a regular basis can help reduce surface absorption no longer.

7. Lowers cholesterol

Hibiscus tea or zobo can help regulate your cholesterol levels and also improve your heart and blood vessels.

Several studies suggest that taking Zobo regularly may help lower your low-density lipoprotein cholesterol [the bad kind of cholesterol] and increase your high-density lipoprotein cholesterol [the good kind of cholesterol]. . When your cholesterol levels are well regulated, it protects against heart disease and also protects your blood vessels from damage.

In addition, the hypolipidemic and hypoglycemic properties contained in Zobo drink are also beneficial for people with blood sugar disorders such as diabetes.

8. Reduces the risk of cancer

Zobo drink contains hibiscus protocatechuic acid, which is endowed with multiple antitumor and antioxidant properties.

Several studies, including those from the Department and Institute of Biochemistry in Taiwan and Karina H. Goldberg in Australia, show that Zobo drink can help delay the growth of certain cancer cells by indicating apoptosis, often seen as programmed cell death Stomach cancer is viewed cells.

Do you want to reduce the risk of cancer? Drink more Zobo!

9. Relieves menstrual pain

Another Zobo health benefit is that it helps to strengthen the female reproductive system.

The menstrual process is usually accompanied by several intense pains, including cramps. But the good news is that Zobo has proven to be very effective in relieving pain.

Not only that, Zobo also helps in restoring hormonal balance in the female body to reduce the symptoms of menstruation like mood swings, depression, overeating, etc. The connection between Zobo drink and ovulation is not yet fully understood; However, many reports suggest that Zobo drink helps in treating menstrual pain.

10. Reduce depressive symptoms

Zobo is packed with vitamins and minerals, including flavonoids, a natural antidepressant property. This property is very effective in calming the nervous system and creating a sense of relaxation in the body and mind.

This makes Zobo a perfect choice for people with certain mood disorders as it is able to reduce anxiety, depression and other related disorders to a significant degree.

Additional Health Benefits of Zobo Drink:

Zobo Drink and Ulcer: Many report that Zobo drink is an effective home remedy for ulcer pain.

Zobo drink and diabetes: Dr. Ochuko E., a nutritional biochemist and senior research officer at the Federal Institute of Industrial Research (FIIRO), Lagos, recently stated that the Zobo drink is good for preventing diabetes. It also helps in lowering cholesterol, high blood pressure and fighting off colds.

Zobo drink and pregnancy

Many people have asked: is zobo drink good for pregnant women? Well, the answer is probably no.

one of dr Iyare, E.E. and Iyare, FE. in 2006 was conducted to determine the effect of maternal consumption of Hibiscus Sabdariffa aqueous extract during pregnancy on pregnancy weight gain and postpartum weight loss. From the experiment, they concluded that taking an aqueous extract of Hibiscus Sabdariffa during pregnancy reduced pregnancy weight gain and postpartum weight loss.

A similar study on the effects of Zobo drinks while breastfeeding also showed that drinking Zobo drinks while breastfeeding decreased maternal food and fluid intake and increased postpartum weight gain, all of which are detrimental to her health .

Of course, Zobo is a healthy drink, but pregnant women and breastfeeding mothers should avoid consuming Zobo due to its harmful effects on maternal and child health.

Conclusion:

A very healthy drink with powerful nutrients, Zobo offers great human health benefits including regulating blood pressure and cholesterol levels, treating constipation problems, dealing with kidney disease, promoting liver health, promoting weight loss, and many others .

To make your Zobo drink taste more delicious, look more colorful, and thicken, you can add secondary ingredients to it without sacrificing its quality. However, it is recommended to minimize the additional ingredients in order to enjoy the full health benefits of the drink. To avoid the side effects of Zobo drinks, you need to consume it in moderation.

hibiscus

Common Names: Hibiscus is also known as karkade, red tea, red sorrel, Jamaica sorrel, rosella, soborodo (zobo drink), karkadi, roselle, and sour tea.

Efficacy Safety Rating:

ÒÒ …Ethno or other evidence of effectiveness.

Security rating:

●

What is hibiscus?

…Little exposure or very minor concerns.

Roselle is native to tropical Africa but now grows in many tropical areas. This annual herb produces elegant red flowers. The flowers (calyx and bract parts) are collected when they are somewhat immature. The most important growing countries are Jamaica and Mexico.

What is hibiscus used for?

Hibiscus has long been used in Africa and adjacent tropical countries. Its fragrant flowers have been used in sachets and perfumes. In areas of northern Nigeria, this plant has been used to treat constipation. Fibers from H. sabdariffa have been used to make rope as a jute substitute. The fleshy red calyx is used to prepare jams, jellies, as well as cold and warm teas and drinks. The leaves were used like spinach. The plant is widely used in Egypt to treat heart and nervous disorders and has been described as a diuretic. In Iran, drinking sour tea to treat high blood pressure is a popular practice. It has been used in the treatment of cancer. Research shows little or no evidence for this medicinal use of hibiscus. The slimy leaves are used as a topical emollient in Africa. In western countries, hibiscus flowers are often found as an ingredient in herbal tea blends. In Thailand, people consume roselle juice to quench thirst. Karkade seed products (ie, defatted Karkade meal, protein concentrate, protein isolate) were evaluated for their nutritional and functional value.

A randomized clinical trial evaluated the effect of commercially available acidic tea in Iran on essential hypertension in otherwise healthy volunteers. A reduction in blood pressure was observed. However, after stopping drinking the acidic tea, an increase in blood pressure occurred. Although no adverse effects were observed in this study, the use of acidic tea to treat high blood pressure requires further investigation.

Aqueous extracts of hibiscus appear to exert a mild antibacterial effect. In laboratory and animal experiments, worms were killed by hibiscus extracts. Research shows little or no clinical data regarding the use of hibiscus as an antibacterial agent or anthelmintic (kills worms).

Components of hibiscus have shown potential as a chemopreventive agent against tumor promotion in laboratory and animal studies. These components also possess anti-inflammatory properties. Research shows little or no clinical data on the use of hibiscus as a chemopreventive agent.

The plant has been used as a mild laxative. While animal studies show a mild cathartic effect, research shows little or no clinical data in humans regarding the use of hibiscus as a laxative.

Hibiscus has been studied for its use in preventing kidney stone formation, as well as its respiratory and sedative effects. To date, there is no clinical evidence of any of these beneficial medicinal effects. In addition, hibiscus anthocyanins have demonstrated antioxidant activity in protecting against hepatotoxicity in rats. Application and effects in humans have yet to be investigated.

What is the dosage of hibiscus?

There is no clinical evidence on which to base dosage recommendations. Roselle has Generally Recognized Safe (GRAS) status as a food. A typical dose as a tea is 1.5 g.

Is Hibiscus Safe?

Contraindications have not yet been identified.

Documented side effects. avoid use. Roselle has emmenagogic (to stimulate menstrual flow) effects.

Hibiscus drinks can lower plasma chloroquine levels and reduce potency.

No data.

The flowers are considered relatively non-toxic. However, high doses have resulted in death in mice within 24 hours.

Further information

Always check with your doctor to ensure that the information presented on this page is appropriate for your personal circumstances.

Medical Disclaimer

cinnamon sticks

Cinnamon sticks, obtained from the inner bark of various species of trees, are known as “kirfa” in the Hausa language.

At a local vendor’s stall in Sheikh Abubakar Gumi’s central market, Kaduna, they are portioned in transparent cellophane bags and placed in a raffia basket for sale along with other dried ingredients. If desired, the retailer can also grind the sticks into powder.

Cinnamon sticks are used as an aromatic spice in the preparation of zobo. They are broken into smaller pieces during preparation and are also used to add flavor to the Zobo drink.

Zobo is one of the most consumed beverages in the world, from Africa to Asia, Europe, America, etc., and is served in various homes and restaurants.

You might think that Zobo is just a regular drink to quench thirst and feel your tummy, but it’s more than that!

Zobo isn’t just a delicious beverage as several studies have uncovered the myriad of health benefits it brings and that’s what this article is all about. This informative and helpful article will help you learn more about the health benefits of Zobo drinks, Zobo drinks and pregnancy, ulcers, diabetes and more.

Start with…

What is Zobo drink?

The Zobo drink, also known as hibiscus tea, is one of the world’s most popular drinks and originally comes from Nigeria. The drink is made from Hibiscus Sabdariffa leaves [dried roselle leaves] and is often used as a medicinal tea.

Zobo’s English name is Hibiscus sabdariffa tea or drink.

In fact, zobo is a Hausa word in the Hausa language for the edible plant from which the drink is made.

One of the reasons behind Zobo drink’s popularity around the world is its unique taste, great taste and high-quality nutrients. Zobo is very nutritious as it contains several powerful nutrients including Vitamin C, Calcium, Iron, Phosphorus, Niacin, Riboflavin, Fiber, Fat, Thiamine, Carotene etc. All these nutrients make Hibiscus Tea a very healthy drink with lots of amazing ones health benefits.

Aside from being a nutritious drink, it’s worth noting that Zobo is very low in calories and caffeine free. It tastes slightly sour and can be eaten hot or cold. To make your Zobo drink taste more delicious, look more colorful, and thicken, you can add secondary ingredients to it without sacrificing its quality.

WHAT ARE THE HEALTH BENEFITS OF ZOBO DRINK?

There are numerous health benefits of drinking Zobo, but we will discuss ten of them in this article. The Zobo drink can help:

1. Restore your appetite

Packed with several impressive nutrients, including vitamin C, calcium, iron, phosphorus, niacin, riboflavin, fiber, fat, thiamine, carotene, etc., the Zobo drink also contains antibacterial properties that work harmoniously to improve your digestion repair system and restore your lost appetite.

2. Dealing with high blood pressure

Several studies show that taking Zobo regularly can help reduce high blood pressure, particularly in a group of adults with prehypertension and mild hypertension.

This is made possible by the enzyme inhibitor contained in the hibiscus leaves; What this inhibitor does is restrict the production of amylase, an enzyme associated with the breakdown of complex sugars and starches. When this is successfully blocked, the blood flow then becomes lower.

Additionally, the Roselle leaves used in the making of Zobo contain some other antihypertensive properties that are also responsible for regulating the levels of sugar in your bloodstream, which in turn could lower the lower bloodstream.

3. Treatment of constipation problems

As previously mentioned, Zobo drink is packed with several impressive nutrients, and one of the nutrients it is very high in is fiber. The high fiber content in Zobo makes it a healthy drink to combat constipation problems as fiber has been scientifically proven to be an excellent digestive system booster.

So, if you are constipated and looking for a healthy way out, then taking Zobo regularly is your best bet. It not only treats constipation but also boosts your digestive system.

4. Dealing with kidney disease

Regular intake of organic acids like tartaric acid, citric acid and maleic acid etc. has been shown to be effective in treating kidney disease and the good news is that Zobo contains a large amount of these acids making it a perfect choice for people with kidney diseases.

When you ingest the Zobo drink, the acids in it work in harmony to improve kidney function by simply flushing out oxalic and uric acid, two junks that can lead to stone kidney disease.

However, it is recommended not to add sugar to this amazing drink to enjoy the full benefits it brings.

5. Boost your liver health

The liver is very important in the body as it performs several important functions including the regular production of proteins, the secretion of bile, the breakdown of fat and more. However, these functions can be hampered when your liver isn’t working efficiently.

Fortunately, several studies show that Zobo can help promote liver health and improve its function. The liver-protective properties found in hibiscus extract help promote liver health simply by increasing drug-detoxifying enzymes and reducing liver damage and fatty liver.

Buy Zobo Drink on Jumia

6. Promote weight loss

The Zobo drink has been scientifically proven multiple times to help decrease the absorption of the key dietary components [starch and glucose] that are often associated with excessive weight gain. When these components are lowered, it speeds up the weight loss process.

In addition, Zobo inhibits the production of amylase, which is very helpful in the absorption of carbohydrates and starches in the body. This means that drinking Zobo on a regular basis can help reduce surface absorption no longer.

7. Lowers cholesterol

Hibiscus tea or zobo can help regulate your cholesterol levels and also improve your heart and blood vessels.

Several studies suggest that taking Zobo regularly may help lower your low-density lipoprotein cholesterol [the bad kind of cholesterol] and increase your high-density lipoprotein cholesterol [the good kind of cholesterol]. . When your cholesterol levels are well regulated, it protects against heart disease and also protects your blood vessels from damage.

In addition, the hypolipidemic and hypoglycemic properties contained in Zobo drink are also beneficial for people with blood sugar disorders such as diabetes.

8. Reduces the risk of cancer

Zobo drink contains hibiscus protocatechuic acid, which is endowed with multiple antitumor and antioxidant properties.

Several studies, including those from the Department and Institute of Biochemistry in Taiwan and Karina H. Goldberg in Australia, show that Zobo drink can help delay the growth of certain cancer cells by indicating apoptosis, often seen as programmed cell death Stomach cancer is viewed cells.

Do you want to reduce the risk of cancer? Drink more Zobo!

9. Relieves menstrual pain

Another Zobo health benefit is that it helps to strengthen the female reproductive system.

The menstrual process is usually accompanied by several intense pains, including cramps. But the good news is that Zobo has proven to be very effective in relieving pain.

Not only that, Zobo also helps in restoring hormonal balance in the female body to reduce the symptoms of menstruation like mood swings, depression, overeating, etc. The connection between Zobo drink and ovulation is not yet fully understood; However, many reports suggest that Zobo drink helps in treating menstrual pain.

10. Reduce depressive symptoms

Zobo is packed with vitamins and minerals, including flavonoids, a natural antidepressant property. This property is very effective in calming the nervous system and creating a sense of relaxation in the body and mind.

This makes Zobo a perfect choice for people with certain mood disorders as it is able to reduce anxiety, depression and other related disorders to a significant degree.

Additional Health Benefits of Zobo Drink:

Zobo Drink and Ulcer: Many report that Zobo drink is an effective home remedy for ulcer pain.

Zobo drink and diabetes: Dr. Ochuko E., a nutritional biochemist and senior research officer at the Federal Institute of Industrial Research (FIIRO), Lagos, recently stated that the Zobo drink is good for preventing diabetes. It also helps in lowering cholesterol, high blood pressure and fighting off colds.

Zobo drink and pregnancy

Many people have asked: is zobo drink good for pregnant women? Well, the answer is probably no.

one of dr Iyare, E.E. and Iyare, FE. in 2006 was conducted to determine the effect of maternal consumption of Hibiscus Sabdariffa aqueous extract during pregnancy on pregnancy weight gain and postpartum weight loss. From the experiment, they concluded that taking an aqueous extract of Hibiscus Sabdariffa during pregnancy reduced pregnancy weight gain and postpartum weight loss.

A similar study on the effects of Zobo drinks while breastfeeding also showed that drinking Zobo drinks while breastfeeding decreased maternal food and fluid intake and increased postpartum weight gain, all of which are detrimental to her health .

Of course, Zobo is a healthy drink, but pregnant women and breastfeeding mothers should avoid consuming Zobo due to its harmful effects on maternal and child health.

Conclusion:

A very healthy drink with powerful nutrients, Zobo offers great human health benefits including regulating blood pressure and cholesterol levels, treating constipation problems, dealing with kidney disease, promoting liver health, promoting weight loss, and many others .

To make your Zobo drink taste more delicious, look more colorful, and thicken, you can add secondary ingredients to it without sacrificing its quality. However, it is recommended to minimize the additional ingredients in order to enjoy the full health benefits of the drink. To avoid the side effects of Zobo drinks, you need to consume it in moderation.

Hello folks. Welcome back to Dees Mealz.

Today I am going to tell you how to make a zobo drink. The Zobo drink is one of our popular Nigerian drinks, prepared for home use, parties, gatherings and more.

Zobo drink is made from red zobo sepals, also known as roselle hibiscus. There are two types, we have the bright red zobo (called Jan Zobo in Hausa) and the black zobo (usually called Bakin Zobo in Hausa).

From the name we know that the color looks different when it is prepared.