Effect of Citrus Aurantifolia Juice on the Shelf-Life of Zobo Drink Produced Locally in Afikpo, Ebonyi State, Nigeria
American Journal of BioScience
Volume 2, Issue 2, March 2014, Pages: 45-48
Received: Jan. 2, 2014;
Published: Mar. 20, 2014
Views 2758 Downloads 194
Stanley Chukwudozie Onuoha, Department of Biotechnology, Ebonyi State University, PMB 053 Abakaliki, Ebonyi State, Nigeria
Kayode Fatokun, Department of Agriculture, University of Zululand, PMB X1001 KwaDlangezwa 3886, South Africa
The bacterial quality of Zobo drinks produced locally and the effect of Citrus aurantifolia juice (lime juice) on the bacteria associated with the drinks were investigated. Zobo drinks were obtained from local market and analyzed bacteriologically according to standard methods. The total viable count was 2.77 x 104 cfuml-1 and the total coliforms was 2.55 x 104 cfuml-1. Bacteria isolated from zobo drink samples included Staphylococcus aureus, Bacillus spp, Escherichia coli, Pseudomonas aeruginosa, Enterobacter spp, Klebsiella spp. The isolates in decreasing order of occurrence were Staphylococcus aureus (22%), Escherichia coli (19%), Enterobacter spp. (18%), and Pseudomonas aeruginosa. (16%), Klebsiella spp. (13%) and Bacillus spp (11%). The total coliforms and total viable counts generally decreased in values following treatment of zobo drink samples with different concentration of lime juice. The total coliforms count for 0.5 concentration was 2.0 x 102 cfuml-1 while, 2.0 concentrations had zero cfuml-1. The total viable count decreased rapidly from 6.0 x 102 to 0.1 x102 as the juice concentration increased from 0 to 2.0 respectively. The study revealed that lime juice can be used to prolong the shelf-life of Zobo drinks.
Stanley Chukwudozie Onuoha,
Effect of Citrus Aurantifolia Juice on the Shelf-Life of Zobo Drink Produced Locally in Afikpo, Ebonyi State, Nigeria, American Journal of BioScience.
Vol. 2, No. 2,
2014, pp. 45-48.
Adegunloye, B J., J. O. Omoniyi and O.P. Ajabonna. 1996. Mechanisms of the Blood Pressure lowering effects of the Calyx Extract of Hibiscus sabdariffa in Rat. Afr. J. Med.Sci., 235-238.
Amusa, N.A., O.A.Ashaye, A.A. Aiyegboya and M.O Oladapo. 2005. Microbiological and nutritional quality of hawked of Zobo drinks wildly consumed in Nigeria. J. Food Agric. Environ, 3: 47-50.
Babaola, S.O., A.O. Babaola, and O.C. Aworh, 2000. Compositional attributes of the Calyces of Roselle (Hibiscus sabdariffa L.). J. Food Technol. Afri., 6: 133-134.
Balcht, A and R. Smith.1994). Pseudomonas aeruginosa: Infection and Treatment. Informa-Health Care pp. 83-84
Frazier, W.C and D.C. Westhoff. 1998. Food Microbiology Fourth ed. International Edition McGraw Hill, Singapore. pp. 440-441.
Harrigan, W.F and M.E. McCane. 1996. Laboratory Methods in Food and Diary Microbiology. Academic Press, London.pp.452.
Hobbs, B.C and D. Robert. 1993. Food Poisoning and Food Hygiene. Sixth ed., Arnold Hoddder Headline Group, London. pp. 103-110.
Hurst, C.J., R.L.Crawford, M.J., McNerney, G.R. Knudsen and L.D. Stetzernbach. 2002. Manual of Environmental Microbiology, ASM press, Washington DC, pp: 181-197
Ihekoronye, A.I and P.O Ngoddy. 1995. Integrated Food Science Technology for the Tropic, Macmillan Educational Ltd pp, 121-147.
Jay, J.M. (1996). Modern Food Microbiology fourth ed. CBS. Publishers, New Delhi. pp. 701.
Leistner, L (1994). Further development in the utilization of hurdle technology for food preservation. J. Food Enginr. 22:411- 422.
Nwachukwu, E., M.O. Onovo and C.F Ezeama (2007).Effect of Lime juice on the bacterial quality of drinks locally produced in Nigeria. Research J. Microbiol, 2(10): 787- 791.
Nwachukwu, E and T.V. Otokumefor, 2002. Pathogenic Potentials of Escherichia coli Isolated from rural water Supplies Afr.J. Clin. Exp. Microbiol., 3: 64-68.
Nwafor, O.E and M.J. Ikenebomeh (2009). Effect of sodium benzoate on the growth and enzyme activity of Aspergillus niger and Penicillium citrinium in Zobo drink during storage at 30±20C
Nwafor, E.O (2012). Growth inhibitions of three fungal isolates from Zobo drink using sorbic and benzoic acids. Afr. J. Food Sci. Technol., 3(3): 66-72.
Oboh, G and C.A. Elusiyan.2004. Nutrient composition and antimicrobial properties of Sorrel Drinks (Soborodo). J. Med. Food, 7: 340-342.
Osueke, J.C and F.N. Ehirim. 2004.Chemical Nutritional and Sensory Analysis of zobo Drink and Selected Soft Drinks J. Agric. Food Sci. ,2: 21-24.
Wong, P., Y.H.M Salmah and Y.B Cheman. 2002. Physico-chemical characteristics of Roselle (Hibiscus sabdariffa L.) Nutri. Food Sci, 32: 68-73