Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Applied Science and Technology, Koforidua Technical University, Koforidua, Ghana
Research Article
Microbiological Quality of Sobolo a Ghanaian Traditional Beverage of Roselle (Hibiscus sabdariffa) Plant
Author(s): John Owusu, Ebenezer Nartey, Dhailly Araba Arkorful*, Agnes Amissah and Emmanuel Gamor
Sobolo is a popular locally produced beverage in Ghana. However, there is limited work done on its physicochemical and microbiological qualities. This study was therefore conducted to determine the physicochemical properties and microbiological quality of sobolo on and around the Koforidua Technical University (KTU) campus. Samples were taken from six Sobolo vending points and their pH, Titratable Acidity (TA), Total Soluble Solids (TSS) and Moisture Content (MC) determined. Standard plating methods were used to assess the microbiological quality of the beverage. The results indicate that the pH of Sobolo ranged from 3.85 ± 0.07 to 6.37 ± 0.18, TA from 0.028 ± 0.001 to 0.075 ± 0.001 g/mL, TSS from 2.00 ± 0.00 to 15.44 ± 0.00°Brix and MC from 83.60 ± 0.30 to (96.9 ± 0.10)%. The total viable count ranged from 1.20 × 10.. View More»
DOI:
10.35248/2155-9600.25.15.59