ABSTRACT
The study undertaken in this work was to determine the nutritional composition of Roselle calyces drink enriched with turmeric rhizome. The raw materials used in this work comprises of the dried calyces of Roselle (Hibiscus sabdariffa), black pepper, cloves, sugar, and turmeric rhizome (curcuma longa. Linn). The dried calyces were bought from Funtua market, Katsina State, while the turmeric rhizome, cloves, and black pepper were obtained from Isi-gate, Umuahia, Abia State, both in Nigeria. Chemical analysis was conducted using standard methods, such as the molybdate method, dithizone titrating metric method, specter method, titration method, flame photometry method, phenanthroline method, spectrometric method and the official AOAC method of analysis. The products derived after the laboratory experimentation, were made using standard recipe. The turmeric rhizome and calyces were sorted after which they were weighed, washed, and the turmeric rhizome, scrapped, sliced and reweighed before boiling using a medium size pot on a heat source. The turmeric, black pepper and cloves were added at intervals which began 5minutes after boiling was initiated. The pot was heated for 20 minutes, after which it was allowed to cool before extraction and refrigeration. The extracted product was packaged and sampled (A – D) after adequate labelling for a sensory test, using difference and preference. The sample products were analyzed for their vitamin and mineral content using standard methods. The mineral content in the four samples were significantly (p<0.05) different amongst themselves, with calcium (230.42mg) having the highest value in sample A, and magnesium (223.81mg) and phosphorous (210.45mg) in sample C. The content of beta carotene (vitamin A), and vitamin C were highest in each of the sample with vitamin A having the highest concentration of 272.60mg in sample C, and vitamin C having a concentration of 6.15mg in sample A. Magnesium had a concentration of 223.81mg and 190.50mg in sample C, and D respectively. Iron had a concentration of 16.02mg, and 13.18mg in sample C, and D, respectively. The concentration of copper in sample D was 0.63mg, and riboflavin had a concentration of 0.82mg in sample C. All of these concentrations met with the recommended daily intake of 120mg/d (magnesium), 6mg/d (iron), 0.6mg/d (copper), and 0.8mg/d (riboflavin), for children age 2-5years, as stated by the British Nutrition Foundation. These samples were also indicated to be a good source of antioxidant (vitamin A and C), thiamin, as well as zinc. Therefore, turmeric rhizome can be used as an enrichment for drinks as well as a good substitute for ginger in the production of improved nutrient dense and functional drinks.
TABLE
OF CONTENTS
Title
Page i
Certification ii
Dedication iii
Acknowledgement iv
Table
of contents v
List
of table ix
List
of figures x
List
of plate xi
Abstract xii
CHAPTER 1
INTRODUCTION
1.0 Background 1
1.1 Statement
of problem 4
1.2
Objectives of the Study 5
1.2.1 General objective of the Study 5
1.2.2 Specific objectives of the Study 5
1.3
Significance of the study 6
CHAPTER 2
LITERATURE
REVIEW
2.1 Soft drinks 8
2.1.1
Classification of soft drinks 9
2.1.2 Health problems identified with over
consumption of
soft drink 11
2.1.3
Modification of soft drinks 13
2.2 Origin of Roselle calyces (Hibiscus Sabdariffa L.) 14
2.2.1 Economic importance of Roselle (Hibiscus Sabdariffa. L) 16
2.2.2 Nutritional and health benefit of Roselle
calyces 19
2.3
Zobo drink 20
2.3.1 Nutritional benefits of zobo drink and its
effect on human
Health 21
2.3.2 Preparation of zobo drink 22
2.4 Origin of turmeric (Curcuma Longa. L) 24
2.4.1 Medicinal and economic importance of turmeric
26
(Curcuma
Longa. L)
2.4.2 Nutritional benefits of turmeric (Curcuma Longa. L) 28
2.4.3 Bioavailability of turmeric (Curcuma Longa. L) 29
2.5
Black pepper 29
2.5.1 Economic importance and health benefits of
black pepper 31
(Piper
Nigrum)
2.5.2 Nutritional benefits of black pepper (Piper Nigrum) 33
2.6
Cloves (Syzygium Aromaticum) 33
2.6.1 Economic importance and health benefits of
cloves 34
2.6.2 Nutritional benefits of cloves 35
2.7
Sensory evaluation 36
2.7.1 Types of sensory testing 37
CHAPTER 3
MATERIALS AND METHODS
3.1
Study design 39
3.2
Raw material collection 39
3.3
Sample preparation 39
3.3.1 Cleaning of the dried calyces of Hibiscus Sabdariffa 39
3.3.2 Cleaning of turmeric rhizome 40
3.3.3 Production of sugar syrup 40
3.3.4
Formulation of ratios 41
3.3.5 Preparation of zobo drink enriched with
turmeric rhizome 42
3.3.6 Formulation of recipe for zobo-turmeric drink 43
3.4 Packaging and storage of samples 46
3.5
Chemical analysis 46
3.5.1 Mineral analysis 46
3.5.1.1
Determination of calcium 46
3.5.1.2 Determination of magnesium 47
3.5.1.3 Determination of phosphorous 47
3.5.1.4 Determination of potassium and sodium 48
3.5.1.5 Determination of iron 48
3.5.1.6
Determination of zinc 48
3.5.1.7 Determination of copper 49
3.5.2 Vitamin
analysis 50
3.5.2.1
Determination of Vitamin B1 (Thiamin) 50
3.5.2.2
Determination of Vitamin B2 (Riboflavin) 51
3.5.2.3
Determination of Vitamin B3 (Niacin) 51
3.5.2.4
Determination of Vitamin C 52
3.5.2.5
Determination of beta-carotene 53
3.6 Sensory evaluation 54
3.7 Statistical
analysis 55
CHAPTER 4
RESULTS AND DISCUSSION
4.1 Mineral
composition of turmeric-zobo drink 56
4.2 Vitamin
composition of turmeric-zobo drink 60
4.3 Sensory
evaluation of turmeric-zobo drink 64
CHAPTER 5
CONCLUSION AND
RECOMMENDATION
5.1 Conclusion 68
5.2 Recommendation 69
REFERENCES 71
APPENDIX I
APPENDIX I1
APPENDIX I 11
LIST
OF TABLES
Table 4.1 Mineral composition of enriched
zobo-drink 59
Table 4.2 Vitamin composition of enriched
zobo-drink 63
Table 4.3 Sensory
evaluation of enriched zobo-drink 67
LIST
OF FIGURES
Figure
2.1 Standard procedure in the
preparation of zobo drink 23
Figure 2.2 Flow chart for the manufacture of black
pepper 30
Figure
3.1 Flow chart of the cleaning
process of fresh turmeric rhizome 40
Figure 3.2 Flow chart for the production of sugar syrup 41
Figure 3.3 Flow chart of the production of enriched zobo drink 44
Figure 3.4 Flow chart of the recipe of zobo-turmeric drink 45
LIST
OF PLATES
Plate 1 Sliced turmeric, cloves, black pepper and iodized sugar
92
Plate 2 Packaged samples of enriched zobo drink 92
Plate
3 Prepared zobo drink,
packaged for sensory 93
Plate
4 Weighed dried calyces of the
roselle plant 93
Plate 5 Student panelist carrying out
sensory evaluation on the produced zobo drink 94
CHAPTER 1
INTRODUCTION
1.0 BACKGROUND
Nigeria
as a region under sub-Saharan Africa is one of Africa’s most populous country
with an estimated population of 177.5 million (The World Bank and Nutrition,
2017), and about 40 million children, of which an estimate of about 11 million
(under 5 children) are stunted and approximately 1.7 million are acutely
malnourished (United Nations Children Funds (UNICEF), 2015). Malnutrition is
classified basically into two classes which are over-nutrition and
under-nutrition. In situations where the two co-exist, that type of
malnutrition is known as double burden of malnutrition (World Health
Organization (WHO), 2016).
Under-nutrition
which is a major problem associated with the developing countries is said to
contribute to about 2.5 million child death per year among children under 5
years of age (World Health Organization (WHO), 2016). Over 2 billion people
suffer from micronutrient deficiency globally and according to World Bank
(2011), more than 1.5 billion annual loss have been estimated from gross
domestic products as a result of micronutrient deficiency (World Bank, 2011;
FAO et al., 2015).
In
Nigeria, micronutrient deficiencies have been identified as one of the major
causes of malnutrition in the populace, particularly among the children in
Nigeria. The prevalence of anaemia among children 6-59 month of age is 71%,
woman of reproductive age who are not pregnant 15-49 years of age is 47% and
pregnant women 15- 49 years of age is 58% (World Health Organization (WHO),
2015). Global efforts have been made to tackle malnutrition, especially in
developing countries and regions of lower income and food diversity, (of which
the sub-Saharan and South Asia region, have the highest rate) in which Nigeria
falls under (Müller and Krawinkel, 2005). Other micronutrient deficiency among
children in Nigeria include vitamin A and zinc deficiencies. Vitamin A deficiency
(VAD) among under 5 years of age children resulted to a prevalence of 42% and
21% of zinc deficiency among at risk children in the populace of Nigeria
(Haddad et al., 2015; Wessel and
Brown, 2012).
Actions
taken to reduce micronutrient deficiencies include nutrition intervention
programs which involves fortification of diets and consumption of plant food
and its extracts; these have been shown to help in the provision of essential
nutrients and encouragement of food diversity (Dary and Hurrell, 2006; Haider
and Bhutta, 2017; Garrett and Bailey, 2018). Zobo drink (popularly known as
“zobo” in Nigeria) is prepared with the addition of flavors such as orange,
cola, vanilla and pineapple flavors and preservatives such as garlic, ginger,
lime and lemon (Dougheri et al.,
2007). These flavours are used as sweeteners in place of sugars and helps to
provide good aromas to the zobo drink. The word Zobo is derived from Zoborodo,
a Northern Nigeria (Hausa) name for rosella plant (Adebayo-Tayo and Samuel,
2009).
Zobo
drink is a non-alcoholic beverage made from different varieties of dried,
acid-succulent calyces of Hibiscus sabdariffa by boiling and filtration;
producing a dark red colour extract with a sour taste, which has been tested to
be rich in nutrients, making it widely accepted
as an herbaceous drink (Ogiebor et al., 2008; Kolawole and
Okeniyi, 2007). It is also known as Rosella drink or hibiscus drink and has
been improved nutritionally by the addition of fruit-flavours, and natural
fruit sources which are richer in vitamins and minerals. This has made zoborodo
to be highly patronized and accepted by the population including children and
adults alike (Fasoyiro et al., 2004).
The
Nigerian Food Composition Table (2017), showed roselle to be a good source of
vitamin C (12mg/100g) and protein (0.9g/100g). Mahadevan et al., 2009, reported in a journal the physiochemical constituents
of the fresh calyces of H. sabdariffa
to be iron (8.98mg), protein (1.145g), calcium (2.63mg), phosphorous (273.2mg),
thiamine (0.117mg), riboflavin (0.277mg), niacin (3.765mg), ascorbic acid
(6.7mg), fibre (12.0g), ash (6.90g), carotene (0.029mg), moisture (9.2g) and
fat (2.61g) all in per 100g. According to Oboh and Okhai (2012), zobo with no
sugar contains total phenol (16.81mgGAE/ml), total flavonoid (3.53mg/ml) and
vitamin C (2.00mg/ml AAE). Although, zobo is rich in mineral and vitamins, the
use of curcumin; a major constituent of turmeric as an additional nutrient is
essential to meet the required calorie and vitamin content needed by the body.
1.1 Statement
of problem
The
use of artificial food additives in the colouring of our food and drinks has
led to the consumption of different chemicals which instead of enriching the
body with vital nutrients have led to the destruction and contamination of our
food and drink, leading to food poisoning, diseases and deaths. This led to the
regulation of the food additives by the Food and Drug Agencies (FDA), which
must meet the Generally Accepted As Safe (GRAS) standard and the recommended
coluring for food and drinks, of which FDA describes turmeric as the ground
rhizome of Curcuma longa L. and
regulates turmeric as a color additive (FDA, 2006; WHO, 2004) leading to the
use of turmeric as a food additives.
The
rate of consumption of sweetened sugar drinks and foods high in artificial
flavourings and sweeteners have led to the high rate of obesity which leads to
cardiovascular diseases and infections (Lee et
al., 2004). Also, the increase in the intake of free sugars in the form of
sugar-sweetened beverages, increases overall energy intake and reduces the
intake of foods that are more energy dense, leading to an unhealthy diet,
increase in weight, dental caries, risk of non-cardiovascular diseases (NCDs)
and dental diseases (WHO, 2003; Hauner et
al., 2012; Malik et al., 2013).
These sugar-sweetened beverages are highly flavoured and carbonated but are
lacking in the required micro-nutrients needed for a healthy living.
Micronutrient
deficiency in Nigeria is one of the highest across the globe (Ocheke and
Thandi, 2015). Global report estimated the prevalence of micronutrient
deficiencies affecting the populace to be more than 2 billion as micronutrient
intake is insufficient, as well as consumption of macronutrients (calories)
(WHO, 2018). This is as a result of poverty and the increase in world hunger
(925 million) of which the sub-Saharan Africa has an estimated figure of 239
million (FAO, 2010). This has led to the death of millions of under 5 years of
age children as vitamin A deficiency, zinc, iodine and iron deficiency is yet
to be tackled completely.
Micronutrient
deficiencies is a problem of all age group and sexes and affects infants as
well as the elderly, due to the consumption of carbonated and sweetened-sugar
beverages the consumption of nutrient dense drinks has reduced. Nevertheless,
there is a pressing need to look into the consumption of natural plant extract
of which an enriched zobo-turmeric drink with adequate nutrient composition is
formulated.
1.2
Objective
of the study
1.2.1 General objective of the study
The
general objectives of this is study is to determine the nutrient composition of
roselle (Hibiscus sabdariffa) calyces
drink enriched with turmeric rhizome.
1.2.2 Specific objective of the study
The
specific objectives of the study are to:
i.
produce zobo-drink from
rosella plant calyces, enriched with turmeric rhizome in different grams
ii.
evaluate the vitamin
contents (thiamin, riboflavin, niacin, vitamin C and B-carotene of the product
iii.
evaluate the mineral
content (calcium, magnesium, phosphorus, sodium, iron, zinc and copper) of the
product
iv.
carry out the sensory evaluation of the product
1.3
Significance
of the study
The
study will help to provide the required information concerning the nutrient
composition of zobo-drink which was enriched with turmeric rhizome for better
quality and nutritional properties. Information contained from the analysis of
turmeric rhizome as an enrichment in zobo-drink will provide educational
knowledge for parents to their children, wards and care givers as the use of
turmeric will help promote the nutritional status of the household based on its
essential composition.
The
information contained in this work will benefit the food manufacturing
industries, agricultural sectors and the food policy sector by bringing to
their knowledge, the importance of turmeric as a food item and the need for the
production of varieties, proper processing and cultivation and the nutritional
benefit to consumers. The proper utilization of this plant extract in the production
of edible foods will promote the need for natural preservatives than the use
chemical and artificial preservatives.
The
knowledge provided in this study will establish a pattern in the regulation of
drinks in the food policy sector and equip the nutritionist and food scientist
on the need for nutritional labelling and packaging of drinks.
To
the consumers, it will encourage them on the need for proper recipe and
consumption of zobo-drink as a plant food and also expose them to the
nutritional benefits of turmeric in consumption with zobo-drink. An enriched
zobo drink with turmeric will not only help in the preservative properties of
the drink but also enrich the human body as it prevents deficiency diseases due
to its high nutrient (vitamins and minerals) content.
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