By Enwere, N. J
Zobo (Hibiscus sabdariffa) cordial was produced with 0.0, 0.6, 0.9, and 1.3 kg
sugar/litre of extract and flavoured with ginger, clove, and vanilla. The samples were packaged in transparent, green and brown bottles, and displayed under the sun and inside the room at ambient temperature at Nsukka conditions and effect of storage conditions monitored for a period of six months. Data obtained from the study showed that the cordial flavoured with ginger was most acceptable. Various levels of changes occurred in the pH, titratable acidity, viscosity, soluble solids, reducing sugar, colour and microbial load. The osmotic effect due to the high sugar concentration reduced the microbial load during storage. The cordial samples packaged in brown bottles retained the colour of the cordial better. The outside environmental conditions affected the quality
of the cordial samples more than the milder room conditions.