Food Science and Nutrition Studies ISSN 2573-1661 (Print) ISSN 2573-167X (Online) Vol. 3, No. 1, 2019 www.scholink.org/ojs/index.php/fsns 9 Original Paper Proximate and Sensory Evaluation of Different Zobo-Moringa Blends Packaged in Tea Bags Ibeabuchi, J.C.1, Okafor, D.C.1*, Agunwah, I.M.1, Agim, O.A.1, Nwosu, M.O.1, Eluchie, C.N.1 & Aneke, E.J.1 1 Department of Food Science and Technology, Federal University of Technology, Imo State, Nigeria * Okafor D.C., Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526 Owerri, Imo State, Nigeria Received: November 4, 2018 Accepted: November 22, 2018 Online Published: February 12, 2019 doi:10.22158/fsns.v3n1p9 URL: http://dx.doi.org/10.22158/fsns.v3n1p9 Abstract Different blends of Roselle calyx and Moringa leaves (90:10%. 80:20%, 70:30%, and 50:50% respectively) were used in processing the novel instant “Zobo-moringa mix” by drying, grinding and mixing of Zobo calyx, moringa leaves, ginger, cloves and orange flavour. Various recipes were formulated using linear programming, after which sensory evaluation was carried out to obtain an acceptable formula. Dried Moringa leaves were added at different proportion by varying the amount of Zobo calyx used. All samples were packaged in teabags. Proximate analysis was carried out on the samples. The results of the proximate analysis showed that the proximate composition of the samples was significantly higher (P < 0.05) in protein and it increases as the proportion of Moringa increases from 2.325% to 28.05%. For the crude fiber, there was a decrease in its composition from 14.00% to 5.70% as the proportion of Moringa increases. It is significantly low in carbohydrate from 59.98% to 29.62% as the proportion of Moringa increases. The results of the sensory evaluation of the samples showed that the samples into which Moringa were incorporated were generally more accepted than the conventional Zobo sample (control). Keywords Zobo, Moringa, Mix, Sample, Blend 1. Introduction The major Nigerian local beverages are burukutu (sorghum beer), kunnuzaki (millet food drink), pito (fermented alcoholic beverage from sorghum or maize), palmwine, adoyo (ripe pineapple juice and supernatant derived from ogi), ogogoro (distilled palm wine or local gin), nunu (fermented skim milk), www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 10 Published by SCHOLINK INC. fura da nunu (fermented skim milk with millet dough), Zobo (extracts of calyx of Hibiscus sabdariffa), wara (cheese whey), etc. Zobo drink isa traditional non-alcoholic beverage which is consumed in most part of Nigeria, mostly in northern part of Nigeria (Osuntogun, 2004). The zobo drink is a red liquid drink and taste like fruit punch, served as a fair source of vitamin A, riboflavin, niacin, calcium and iron (Qi et al., 2005), and is low in sugar content. It is extracted from the dried reddish purple calyces of the plant Hibiscus sabdriffa (Scott, 2003). Hibiscus sabdariffa (Roselle) is an annual herb that is grown in the tropics and it is widely cultivated in Nigeria mainly in the Northeastern and Middle-belt regions (Bolade et al., 2009; Nwafor & Ikenebomeh, 2009; Yadong et al., 2005; and Omemu et al., 2006). Moringa Leaf powder is an excellent nutritional supplement and can be added to any dish (Fuglie, 2001).The shelf life of any drink is dependent on the packaging material used; the use of teabags proves to be a means of preventing loss of quality of products, inhibitmicrobial contamination, preventing discolouration of the drink, and above all permitting large-scale production and preservation of the beverage for a longer period with maximum retention of nutritive value (Vermeiren et al., 1999). The production process of Hibiscus sabdariffa (zobo) drink has not been mechanized nor standardized and the shelf life of the drink is less than two days due to microbial attack, making it loose its physico-chemical and organoleptic quality (Nwafor & Ikenebomeh, 2009; and Olawale, 2011). This work is therefore aimed at producing instant “zobo-moringa mix” which can keep longer and can be prepared easily by extraction using hot water. 2. Materials 2.1 Sample Collection The dried zobo calyx, moringa leaves, sweetener, flavours and other ingredient used in this work were bought from the main market (Eke-onuwa) in Owerri and transported to FUTO where the production and analysis of the product was carried out. The materials were procured in its wholesome condition and reasonable quantities. 3. Methods 3.1 Preparation of Raw Materials for the Developed Instant Zobo-Moringa Beverage 3.1.1 Processing of Hibiscus Sabdariffa Calyxes The Hibiscus sabdariffa calyces were obtained and the dirt was sorted out by winnowing. It was mixed and dried in the oven to further reduce the moisture content. The dried calyces were then crushed to a mesh size of 200 micron and sieved. These tea size particles were then stored in an air tight vessel. 3.1.2 Processing of Moringaoliefera Leaves Powder Leaves were dried at room temperature inside a room protected from light (to prevent the loss of vitamins) and protected from dust and pests (to prevent contamination). Dried leaves were made into powder using a burr mills (motor driven). The powder is sifted to remove any remaining stems. It was stored in airtight containers protected from heat, humidity and light. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 11 Published by SCHOLINK INC. 3.1.3 Processing of Ginger and Cloves The ginger bulbs were dried under sunlight and it was grounded into powder using an attrition mill. The cloves were also grounded into powder using the attrition mill. The entire grounded ingredients were stored in an air tight container, in other to prevent them from losing their volatile components. Figure 1. Image Showing Processed Ingredients 3.2 Recipe Formulation Linear programming is a mathematical technique used in computer simulations to find the best possible solution in allocating limited resources or ingredient to achieve maximum profit and cost. It can be applied to a wide variety of fields of study and has proved useful in planning, routing, scheduling, assignment and designing, such as transportation or manufacturing industries. This model was used to calculate the formulation needed to obtain the desired product. Five recipes were obtained and these were the result: www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 12 Published by SCHOLINK INC. Table 1. Formula for Instant “Zobomix” in Teabag Derived Using Linear Programming Formulations in % INGRIDIENT 1 2 3 4 5 Roselle calyx 58.80 56.70 54.20 52.50 50.70 Ginger bulb 23.80 25.70 26.55 27.75 28.55 Cloves 12.85 13.05 14.70 15.20 16.20 Orange flavor 4.55 4.55 4.55 4.55 4.55 Table 2. Samples and Their Different Proportions SAMPLES INGREDIENTS ZM90 ZM80 ZM70 ZM50 ZCON Zobo 90% 80% 70% 50% 100% Moringa 10% 20% 30% 50% Ginger 26.12% 26.12% 26.12% 26.12% 26.12% Cloves 13.38% 13.38% 13.38% 13.38% 13.38% Orange flavor 4.6% 4.6% 4.6% 4.6% 4.6% Key; ZCON= Zobo Control, ZM90= Zobo:Moringa 90:10, ZM80= Zobo:Moringa 80:20, ZM70= Zobo:Moringa 70:30, ZM50= Zobo:Moringa 50:50 4. Proximate Analysis The proximate analysis was carried out on the Roselle-Moringa blend. They were analyzed chemically according to the official methods of analysis described by Association of Official Analytical Chemists (A.O.A.C, 1990). 4.1 Determination of Moisture Content The moisture content was determined by weighing out 2 g of each of the sample into a dry petri dish of a known mass, charged into the oven at temperature of 105oC and heated for 3 hours. The dried samples were then withdrawn from the oven and placed in a desiccator to cool. They were weighed using the analyticalbalance (electronic) and the whole process was repeated until a constant mass was obtained. The difference in mass as percentage (% moisture) was calculated thus: %Moisture = Where; M1 = mass of dish M2 = mass of dish + sample before drying M3 = mass of dish + sample after drying. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 13 Published by SCHOLINK INC. 4.2 Determination of Crude Fat A soxhlet extraction unit was setup with a reflux condenser. A small round bottom flask was weighed after washing and drying, and half filled with light petroleum ether (Boiling point 40-60oC) and fixed into the unit. Two (2) grams of each of the samples were wrapped with a Whitman filter paper and gradually lowered into the thimble which was fitted into the cleaned, dried and weighed round bottom flask containing 120 ml of petroleum ether. Samples were slowly heated with heating mantle for 5 hours. Refluxed petroleum ether was recovered and the flask containing the fat and oil was cooled in the desiccator and reweighed after drying. By difference, the mass of oil extracted was determined and thus expressed as percentage; % CrudeFat = 4.3 Determination of Crude Protein The Keldjhal method as described by AOAC (1990) was used. The total nitrogen was determined and 6.25 were used to multiply to obtain the protein. Two (2) grams of each of the samples was boiled in 10ml of concentrated H2SO4 in the presence of selenium catalyst. Boiling was done under a fume cupboard until a clear solution was formed. The digest was transferred into a volumetric flask containing a 100 ml of distilled water and 10ml of it was mixed with equal volumes of 45% NaOH solution and was poured into a Keldjhal distillate apparatus. On distillation of the mixture; the distillate was collected in a 100ml of 4% Boric acid solution containing 3 drops of a mixed indicator (methyl red and bromocresolgreen). A total of 50ml distillate was collected and titrated against 0.02N H2SO4 solution. Titration was done from green to a deep red end point. A reagent blank was determined as discussed above but without the sample. The protein content was calculated. 4.4 Determination of Crude Fiber Two (2) grams of each sample were defatted and boiled in 200 ml of 1.25 H2SO4 for 30 minutes. The boiled samples were washed with hot water using a twofold muslin cloth to retain particles. The retained particles were returned to the flask and boiled again in 200 ml of 1.25 NaOH solution and was again washed with hot plate and allowed to dry before been transferred to the oven to dry at 105oC to a constant weigh and was subsequently placed in muffle furnace at 550oC for 4hours and finally cooled in a desiccator and reweigh. By difference in mass, the mass of the fiber was determined and was given by; % CrudeFibre = Where; W1 = Weight of sample before incineration W2 = Weight of sample after incineration W3 = Weight of original sample www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 14 Published by SCHOLINK INC. 4.5 Determination of Ash Content Five (5) grams of the sample was put in a crucible, ignited and tarred. The crucible was placed in a drying oven at 100°C for 4 hours and then transferred to a cool muffle furnace as the temperature was increased to 550°C ± 5°C. The temperature was maintained for 8 hours until white ash was obtained. The crucible was placed in a desiccator with the aid of thongs, to cool and then weight was determined. The percentage (%) ash was calculated as thus; % Ash= 4.6 Determination of Carbohydrate The carbohydrate content was determined by the difference method. 100% - a + b + c + d + e = % Carbohydrate Where; a = % moisture b = % ash c = % crude fibre d = % fat e = % crude protein 4.6 Sensory Evaluation Sensory evaluation was carried out using an 18-man panelist to assess the organoleptic attributes of the Roselle-Moringa blend samples. The organoleptic attributes assessed were; colour, taste, aroma, mouth-feel and general acceptability. The panelists were selected randomly from the staff and students of Federal University of Technology, Owerri. The sensory evaluation was conducted using a 9-point hedonic scale as described by Ihekoronye and Ngoddy (1985), where scoring scale ranges from 9 = liked extremely to 1 = disliked extremely. 4.7 Statistical Analysis The results of the proximate analyses and the sensory evaluation were computed and a one-way Analysis of Variance (ANOVA) and Fishers Least Significant Difference (LSD) was used to establish the significance differences among the value at 0.05 level of confidence. The statistical analysis was computed using the program, Minitab 16.2.1 (2010). 5. Results and Discussion 5.1 Recipe Formulation of Instant Zobo Drink Five formulas of instant “zobo mix” (Table 4) were selected using linear programming. The result from the sensory evaluation using the ranking-for-preference test showed that Formula 3 was the most generally accepted of the lot; with a mean score of 7.994±0.938, the panelists liked the product very much. Formula 3 was however similar to Formula 2 and Formula 4. Formula 5 was accepted at a similar level to Formula 4. Formula 1 was the least accepted of the lot, its mean score of 5.278±1.274 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 15 Published by SCHOLINK INC. meant the panelists were indifferent to the product. The acceptance level of Formula 1 was significantly different from other formulations produced. The sensory analysis showed Formula 3 to be the best in terms of taste, aroma, mouth- feel and general acceptance. It lagged behind Formula 2, Formula 4 and Formulae 5 in terms of colour but was still deemed similar to them. Formula 1 was the least appreciated of the lot in all criteria with a similarity only in colour and in aroma to any of the products. The tabular representation of the results of the sensory evaluation of the various recipes done by the 18-man panelists is shown in Table 3, while the optimum formula obtained from linear programming is given in Table 4. Table 3. Sensory Evaluation Carried out on the Recipes Formulations Formulations Taste Colour Aroma Mouth-feel General Acceptabili ty 1 6.000b 7.278a 6.944b 6.444a 6.389b 2 7.000ab 7.556a 7.000ab 6.722a 7.500a 3 7.611a 6.944a 7.889a 7.222a 7.944a 4 7.000ab 7.556a 7.000ab 6.722a 7.500a 5 4.611c 6.389b 6.278b 5.167b 5.278c LSD 1.091 0.836 0.937 0.983 0.904 Table 4. Ingredients Used for the Instant “Zobo Mix” Ingredient Quantity used (%) Roselle calyx 55.40 Ginger bulbs 26.12 Cloves 13.88 Orange flavor 4.60 5.2 Proximate Result of the Zobo-Moringa Mix The tabular representation of the results of the proximate analysis carried out on the zobo-moringa mix for the different samples is shown in table 3.2. From the result of the proximate analysis (See Table 5 for codes) For the Fat analysis, it was observed that ZCON (6.30 ± 0.02) (control) is significantly different (P < 0.05) from the samples that were mixed (i.e., ZM90, ZM80, ZM70, and ZM50). Also there was no significant difference (P > 0.05) between ZM90 (8.50 ± 0.02) and ZM80 (11.40 ± 0.01), while ZM70 (14.50 ± 0.01) and ZM50 (17.10 ± 0.01) was significantly different (P < 0.05). For Protein the ZCON (control) (2.325 ± 0.03) ranked lowest while ZM50 (28.050 ± 0.21) ranked highest and this is attributed to the high protein content of the dried Moringa leaves. Also samples with Moringa (i.e., ZM90, ZM80, ZM70, and ZM50) were significantly different (P < 0.05) from the control (ZCON), and this difference increases as the composition of Moringa increases. There was no significant difference (P > 0.05) in the www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 16 Published by SCHOLINK INC. Moisture content in all samples and this is as a result that the ingredient used was uniformly dried and the samples were prepared from the stock. For the Ash, there was significant difference (P < 0.05) amongst the samples. ZCON (6.4 ± 0.09) has the least mean score, while ZM50 (7.75 ± 0.18) ranks the highest. It was observed that the higher the proportion of the blend the greater the Ash content of the sample. For Carbohydrate: ZCON (59.98±0.61) has the highest mean value than other samples (i.e., ZM90, ZM80, ZM70, and ZM50), and these values are significantly different (P < 0.05). For Fibre the samples (i.e., ZM90, ZM80, ZM70, and ZM50) are all significantly different (P < 0.05) and their mean values are lower than ZCON (control). Table 5. Mean Value of Proximate Analysis Carried out on the Samples Sample s Moisture Protein Fiber CHO Fat Ash ZCON 11.00a±0.05 2.32a ±0.03 14.00a±0.04 59.98a±0.61 6.30e±0.02 6.40d ±0.1 ZM90 12.28a ±1.25 19.48b ±0.48 8.50b±0.02 44.45b±1.7 8.50d±0.02 6.80c±0.8 ZM80 10.75a ±0.25 23.44c ±0.04 7.00b±0.03 40.37c±0.33 11.40c±0.01 10bc±0.1 ZM70 11.00a ±0 25.43d ±0.04 6.30bc±0.11 35.37d±0.04 14.50b±0.01 7.40b±0.1 ZM50 11.75a ±0.25 28.05e ±0.15 5.70c±0.1 29.62e±0.46 17.10a±0.01 7.75a±0.05 LSD 2.263 0.816 0.248 3.017 0.042 0.335 Key; ZCON= Zobo Control, ZM90=Zobo:Moringa 90:10, ZM80= Zobo:Moringa 80:20, ZM70= Zobo:Moringa 70:30 ZM50= Zobo:Moringa 50:50. 5.3 Sensory Evaluation on the Samples (Zobo-Moringa Blend) The results of the sensory evaluation are shown in Table 5. There was no significant difference (P < 0.05), in colour among the samples, but there was a significant difference between the four samples and control. The highest value of7.90 was obtained from sample ZCON, while the lowest value was obtained from the ZM50. Generally, the value of the ZCON were greater than other samples, this may be as a result green pigmentation of the chlorophyll present in the Moringa leaves which makes the colour brighter and sharper. For the Aroma, there was a significant difference (P < 0.05), between ZM50 and ZCON, ZM90 and ZM50, but there was no significant difference (P < 0.05), between ZM70 and ZM80, ZM70 and ZM50, ZM70 and ZM90, ZM80 and ZM90, ZM80 and ZCON. For Taste, there was no significant difference (P < 0.05) among the samples, but there was a significant difference between the samples and the control. For the mouth feel, there was no significant difference between sample ZM90, ZM80 and ZM50 but there was a significant difference (P < 0.05), between samples ZM50, ZM70, ZM80, ZM90 and ZCON; there was also a significant difference between ZM80 and ZCON. for the general acceptance there was no significant difference among the samples, also there was no significant difference (P < 0.05) between the samples and the control, this may be attributed to the same recipe (ginger, close and flavour) used for the samples, also the packaging in teabags makes the products more acceptable to the panelists. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 17 Published by SCHOLINK INC. Table 6. Mean Values Sensory Evaluation of the Various Samples Sample Colour Aroma Taste Mouthfeel General ZM90 7.80a ±0.87 6.70 b ±0.90 8.6 a ±0.49 8.0 a ±0.78 8.70a ± 0.46 ZM80 7.70a ±1.01 6.80ab ±0.60 8.70a ±0.46 7.9 a ±0.54 8.30 a ±0.46 ZM70 7.70a ±0.46 7.00ab ±0.89 8.70 a ±046 7.3 b ±0.64 8.60a ± 0.49 ZM50 7.00b± 0.63 7.30 a ±0.90 8.70a ±0.46 7.4 a ±0.49 8.70 a ±0.46 ZCON 7.90a ±1.04 6.30bc ±0.46 7.90b ±0.54 6.50c ± 0.81 7.60 a ±0.49 LSD 0.449 0.574 0.366 0.640 - Key; ZCON= Zobo Control 100%, ZM90= Zobo:Moringa 90:10, ZM80= Zobo:Moringa 80:20, ZM70= Zobo:Moringa 70:30, ZM50= Zobo:Moringa 50:50 6. Conclusion The findings from this work have shown that an acceptable instant “zobo-moringa” mix could be formulated. Interestingly, a formular for that was developed using linear programming. This is very important in industrial production of instant “zobo-moringa” mix. References A.O.A.C. (1995). Official methods of Food Analysis; Association of Official Analytical Chemist (16th ed.). Washington D.C. Abu-Tarboush, H. M., Ahmed, S. A. B., & Al-Kahtani, H. A. (1997). Some nutritional properties of karkade (Hibiscus sabdariffa) seed products. Cereal Chemistry, 74, 352-355. https://doi.org/10.1094/CCHEM.1997.74.3.352 Adanlawo, I. G., & Ajibade, V. A. (2006). Nutritive value of the two varieties of Roselle (Hibiscus sabdariffa) calyces soaked with wood ash. Pakistan Journal of Nutrition, 5, 555-557. https://doi.org/10.3923/pjn.2006.555.557 Adebayo-tayo, B. C., & Samuel, U. A. (2008). Microbial Quality and Proximate Composition of Dried Hibiscus sabdariffa Calyxes in Uyo, Eastern Nigeria. Malaysian Journal of Microbiology, 5(1), 13-18. Adogbo, G. M., & Bello, T. K. (2006). Processing Roselle (Hibiscus Sabdariffa) Calyx for High Content Anthocyanins and Ascorbic Acid. Annals of Nigerian Medicine, 2(1), 37-42. Al-Wandawi, H., Al-Shaikhly, K., & Abdul-Rahman, M. (1984). Roselle seed: A new protein source. Journal of Agricultural and Food Chemistry, 32, 510-512. https://doi.org/10.1021/jf00123a022 Amusa, N. A., Ashaye, O. A., Aiyegbayo, A. A., Oladapo, M. O., Oni, M. O., & Afolabi, O. O. (2005). Microbiological and nutritional quality of hawked sorrel drinks (soborodo) (the Nigerian locally brewed soft drinks) widely consumed and notable drinks in Nigeria. Journal of Food, Agriculture & Environment, 3(3&4), 47-50. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 18 Published by SCHOLINK INC. Baliga, C. R., Elgasim, E. A., & Alyousif, V. A. (2010). Possible hormonal activity of date pits and fleshed to meat animals. Food Chemistry Journal, 52, 149-150. Bina, B., Mehdinejad, M. H., Gunnel, D., Guna, R. M., Nikaeen, & H. Movahedian Attar. (2010). Effectiveness of Moringaoleifera coagulant protein as natural coagulant aid in removal of turbidity and bacteria from turbid waters. World Academy of Science, Engineering and Technology, 67, 227-238. Bolade, M. K., Oluwalana, I. B., & Ojo, O. (2009). Commercial Practice of Roselle (Hibiscus sabdariffa L.) Beverage Production: Optimization of Hot Water Extraction and Sweetness Level. World Journal of Agricultural Sciences, 5(1), 126-131. Broin, M., Santaella, C., Cuine, S., Kokou, K., Pelter, G., & Joet, T. (2002). Flocculant activity of recombinant protein from Syzygiumaromaticum. Microbial Biotechnology, 60, 1-6. Carvajal, O., Maria, D., Dremitriz, B., Flores, Z. O., Margaret, P., & Jones, H. (2012). Hibiscus sabderiff L., Roselle calyx, from ethnobotany to pharmacology. Journal on Pharmacology, 4, 25-39. Chewonarin, T., Kinouchi, T., Kataoka, K., Arimachi, H., Kuwahara, T., Initkekumnuen, U., & Ohnishi, Y. (1999). Effects of Roselle (Hibiscus sabdariffa Linn), a Thai medicinal plant, on the mutagenicity of various known mutagens in Salmonella typhimurium and on formation of Aberrant Crypt Foci induced by the colon carcinogens azoxymethane and 2-amino-methyl 6-phenylimidazo (4,5-b) pyridine in F344 rats. Food and Chemical Toxicology, 37, 591-601. https://doi.org/10.1016/S0278-6915(99)00041-1 Choi, S.W., & Mason, J. B. (2000). Folate and carcinogenesis: An integrated scheme. Journal of Nutrition, 130, 129-132. https://doi.org/10.1093/jn/130.2.129 Cisse, M. (2010). African Food Tradition Revisited by Research. Journal of Food Technology, 1-17. Duke, J. A., & Atchley, A. A. (1984). Proximate analysis. In B. R. Christie (Ed.), The Handbook of Plant Science in Agriculture (pp. 427-434). CRC Press Inc., Boca Raton, FL. Egbere, O. J., Anuonye, J. C., Chollom, P. F., & Okpara, P. V. (2000). Effects of some preservation techniques on the quality and storage stability of zobo drink (a Nigerian, non-alcoholic beverage from Hibiscus sabdariffa). Journal of Food Technology, 5(3), 225-228. Emmy, H. K. I. (2006). Chemical composition, antioxidant properties and hypocholesterolemic effects of differently treated Roselle (Hibiscus sabdariffa L.) seeds (MSc. Thesis, p. 169). Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia. Falade, O. S., Otemuyiwa, I. O., & Oladipo, A. (2005). The chemical composition and membrane stability activity of some herbs used in local therapy for anemia. Journal of Ethnopharmacology, 102, 15-22. https://doi.org/10.1016/j.jep.2005.04.034 Faraji, M., & Tarkhani, A. (1999). The effect of sour tea (Hibiscus sabdariffa) on essential hypertension. Journal of Ethnopharmacology, 65, 231-236. https://doi.org/10.1016/S0378-8741(98)00157-3 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 19 Published by SCHOLINK INC. Fasoyiro, S. B., Ashaye, O. A., Adeola, A., & Samuel, F. O. (2005). Chemical and Storability of Fruit Flavoured (Hibiscus sabdariffa) Drinks. World Journal of Agricultural Sciences, 1(2), 165-168. Foidl, N. (2001). The Potential of Moringaoleifera for agricultural and industrial uses. Journal of Food Technology, 5(3), 22-22. Folkard, G., & Sutherland, T. (2001). The use of Moringaoleifera as a natural coagulant for water and waste water treatment (Vol. 3, No. 2, pp. 141-164). Department of engineering, University of Leicester, UK. Fuglie, L. J. (1999). The Miracle Tree: Moringaoleifera: Natural Nutrition for the Tropics. Church World Service, Dakar (p. 68). Revised in 2001 and published as The Miracle Tree: The Multiple Attributes of Moringa (p. 172). Fuglie, L. J. (2000). New Uses of Moringa Studied in Nicaragua. ECHO Development Notes. Retrieved from http://www.echotech.org/network/modules.php?name=News&file=article&sid= 194 Fuglie, L. J. (2001). The Miracle Tree - Moringaoleifera for agricultural and industrial uses (p. 114). Gabb, S. (1997). Sudanese Karkadeh: A Brief Introduction, Economics File No. 12. The Sudan Foundation, London, UK. Retrieved from http://www.sufo.demon.co.uk/econ012.htm Gao, X., Divine, G., Janakiraman, N., Chapman, R. A., & Gautam, S. C. (2002). Disparate in vitro and in vivo anti-leukemic effects of reveratrol, a natural polyphenolic compound found in grapes. Journal of Nutrition, 132, 2076-2081. https://doi.org/10.1093/jn/132.7.2076 Gautam, R. D. (2004). Sorrel- A lesser-known source of medicinal soft drink and food in India. National Production Radiology, 3(5), 338-342. Gopalan, T. U., Hill, J. W., & Kolb, D. K. (1954). Chemistry of Moringaoliefera (9th ed.). Upper saddle River, N J: Prentice-Hall. Hartwell, L., Aphirakchatsakun, W., Kris, A., & Suwanna, K. (2007). The effect of Moringa oleifera as antioxidant and acidifier on growth performance in post-weaning pigs. Asian Australian Journal on Animal Science, 21(4), 574-581. Holden, J. M., Eldridge, A. L., Beecher, G. R., Buzzard, I. M., & Bhagwat, S. (1999). Carotenoids content of U.S Foods. Food composition and analysis, 12, 169-196. https://doi.org/10.1006/jfca.1999.0827 Hou, Y. C., Chu, C. Y., & Chou, F. P. (2005). Toxicological and lactogenic studies on the seeds of “Hibiscus sabdariffa Linn” (Malvacea) extract on serum prolactin levels of albino wistar rats. The internet Journey of Endocrinology, 5(2). http://www.en.m.wikipedia.org/wiki/Cloves http://www.en.rn.wikipedia.org/wiki/teabagprocessing http://www.pcij.org/blog/wp-docs/teabagorigin.pdf www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 20 Published by SCHOLINK INC. Ibrahim, D. K., Abdulrazaq, Q. R., Igwebuike, J. U., & Kibon, A. (2010). Response of growing cockerels to diets containing differently processed sonrel seed meal. International Journal of science and nature, 1(2), 183-190. Imad, E. I. (2010). Solar drying of Roselle (Hibiscus sabdariffa L.): Mathematical Modelling, Drying Experiments, and Effects of the Drying Conditions. Agricultural Engineering: CIGR Journal, 12(3), 115-123. James, M., & Duke, S. K. (2003). Handbook of methods in environmental studies vol.1: Water and waste water analysis (2nd ed.). Published by ABD publisher, Jaipur. Julia, F. (1987). Roselle. In Morton J. Miami (Ed.), Fruits of warm climates (pp. 281-286). Retrieved from http://www.hort.purdue.edu/newcrop/morton/roselle.html Kumar, S. P., Mishra, D., Ghosh, G., & Panda, C. S. (2010). Medicinal uses and pharmacological properties of Moringaoleifera. International Journal of Phytomedicine, 2, 210-216. Lalas, S., Gergis, V., Dourtoglou, V., & Spiliotis, V. (1999). Characterization of Syzygium aromaticum. Journal of Agricultural and Food Chemistry, 11, 4495-4499. Luvonga, B. K., Abrahamse, S. L., Pool-Zobel, B. L., & Rechkemmer, G. (2010). Nutritional profile Roselle drink. Nutrition Cancer, 41, 172-179. Marx, W. M., Teleni, L., McCarthy, A. L., & Vietha, L. (2013). Ginger (Zingiberofficinale) and chemotherapy-induced nausea and vomittig. Clinical Research Practice Drug Regulations Affair, 6(2), 129-136. Mat, I. A., Isa, P. M., & Aziz, A. R. (1985). Analisiskimiadanpemprosesanroselle (Hibiscus Sabdariffa L.). Mardi Research Bulletin, 13, 68-74. McCaleb, S., Evelyn, L., & Krista, M. (2000). The Encyclopedia of popular herbs. Prima Lifestyles, 6(2), 129-136. Miranda, A. C., Miranda R. C., & Jimenez, J. M. (2008). Solar drying system for the agro-products dehydration. Journal of Agriculture and Social Sciences, 4, 135-140. Morton, J. F. (1987). Roselle. In Fruits of Warm Climates (pp. 281-286). Florida Flair Books, Miami, USA. Nwafor, O. E., & Ikenebomeh, M. J. (2009). Effects of Different Packaging Materials on Microbiological, Physio-chemical and Organoleptic Quality of Zobo Drink Storage at Room Temperature. African Journal of Biotechnology, 8(12), 2848-2852. O’hara, M., Kiefer, D., Farell, K., & Kemper, K. (1998). A review of 12 commonly used medicinal Herbs. Archives of Family Medicine, 7(6), 523-536. https://doi.org/10.1001/archfami.7.6.523 Ojokoh, A. O. (2006). Roselle (Hibiscus sabdariffa) calyx diet and histopathological changes in liver of albino rats. Pakistan Journal of Nutrition, 5, 110-113. https://doi.org/10.3923/pjn.2006.110.113 Olawale, A. S. (2011). Studies in Concentration and Preservation of Sorrel Extract. African Journal on Biotechnology, 10(3), 416-423. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 21 Published by SCHOLINK INC. Olayemi, A. B., Tsaknis, J., & Alabi, R. O. (2004). Studies on traditional water purification using Syzygiumaromaticum. African study monographs, 15, 101-109. Omemu, A. M, Edema, M. O, Atayese, A. O., & Obadina, A. O. (2006). A survey of the microflora of Hibiscus sabdariffa (Roselle) and the resulting “Zobo” Juice. African Journal of Biotechnology, 5(3), 254-259. Omobuwajo, T. O., Sanni, L. A., & Balami, Y. A. (2000). Physical properties of sorrel (Hibiscus sabdariffa) seeds. Food Engineering Journal, 45, 37-41. https://doi.org/10.1016/S0260-8774(00)00039-X Onuorah, S. T., Adesiyun, A. A., & Adekeye, J. O. (1987). Occurrence of Staphylococci and coiliform in kuununzaki and food utensils used in its preparation in samara, Zaria. Food Agriculture Journal, 1, 31-34. Osuntogun, B. A., & Aboaba, J. P. (2004). Microbiological and Physio-chemical Evaluation of some Non-Alcoholic Beverages. Pakistan Journal of National, 3(3), 188-192. https://doi.org/10.3923/pjn.2004.188.192 Palada, M. C., & Chang, L. C. (2003). Suggested Cultural Practices for Moringa. Food Agriculture Journal, 1, 1-3. Perry, L. M. (1980). Medicinal Plants of East and Southeast Asia: Attributed Properties and Uses (p. 632). MIT Press, Cambridge, UK. Price, M. L. (1985). The Moringa Tree. ECHO Technical Note. Educational Concerns for Hunger Organization, N. Ft. Meyers, FL. Retrieved from http://www.echotech.org/technical/technotes/moringabiomasa.pdf Ramachandran, K., Verma, N. P., & Haidukewych, D. (2005). Trees For Life Moringa Book. Retrieved from http://www.treesforlife.org/project/moringa/book/default.asp Rao, P. U. (1996). Nutrient composition and biological evaluation of mesta (Hibiscus sabdariffa) seeds. Plant Foods for Human Nutrition, 49, 27-34. https://doi.org/10.1007/BF01092519 Robert, S. M. (1996). Roselle Production Manual (Hibiscus sabdariffa). Retrieved from http://www.herbs.org/africa/hibiscus_production_manual. html Samy, M. S. (2008). Chemical and Nutritional Studies on Moringaoleifera. Pakistan Journal of National, 19(1), 47-49. Scott, P. (2003). Applied Bacteriology I. food bacteria in Biology, Biotechnology and Medicine (4th ed., pp. 267-273). John Wiley and sons Ltd, West Sussex, England. Selvam, A., Brama, D., & Panda, C. (2005). Distribution, phenology and utilization of Syzygium aromaticum—An indigenous medicinal plant of India. Journal of economic and taxonomic Botany, 1, 102-108. Shivali, M. N., & Kamboj, P. (2009). Hibiscus sabdariffa Linn—An Overview. Natural Product Radiance, 8(1), 77-83. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 22 Published by SCHOLINK INC. Tsai, P. J, McIntosh, J., Pearce, P., Camden, B., & Jordan, B. R. (2002). Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract. Food Research International Journal, 35, 351-356. https://doi.org/10.1016/S0963-9969(01)00129-6 Tsaknis, J., Lalas, S., Gergis, V., Douroglou, V., & Spiliotis, P. (1999). Characterisation of Moringaoleifera variety Mbololo seed oil of Kenya. Journal of Agricultural and Food Chemistry, 47, 4495-4499. https://doi.org/10.1021/jf9904214 Vermeiren, L., Devlieghere, F., & Debevere, J. (1999). Developments in the active packaging of foods. Trends in Food Science & Technology, 10, 77-86. https://doi.org/10.1016/S0924-2244(99)00032-1 Wang, S., DeGroff, V. L., & Clinton, S. K. (2003). Tomato and soy polyphenols reduce insulin- like growth factor-I-stimulated rat prostate cancer cell proliferation and apoptotic resistance in vitro via inhibition of intracellular signaling pathways involving tyrosine kinase. Journal on Nutrition, 133, 2367-2376. https://doi.org/10.1093/jn/133.7.2367 Watt, A. A., & Brandwidjk, P. C. (2010). Medicinal and poisonous plants of Southern and Eastern Africa. Nutrition Review, 71(4), 245-254. Weisburger, J. H., & Chung, F. L. (2002). Mechanisms of chronic disease causation by nutritional factors and tobacco products and their prevention by tea polyphenols. Journal of Food Chemistry and Toxicology, 40, 1145-1154. https://doi.org/10.1016/S0278-6915(02)00044-3 Wilson, C., Sharanaiah, U., Shirin, M., & Mohammed, A. (2013). Antioxidant and antidiabetic activities of medicinal plants: A short review. Journal on Phytochemicals and Pharmacology, 3(1), 40-53. Yadong, Q., Kit, L. C., Fatemah, M., Mila, B., & Janet, G. (2005). Biological Characteristics of plants. Nutritional and Medicinal Journal, 1-17.