This study seeks to evaluate sensory properties and vitamins content of tybo drink (blend of zobo drink and tigernut milk) treated with chemical preservative. Zobo (Roselle extract) and tigernut milk in ratios 1:1, 3:1, and 1:3 were prepared. 0.1 % and 0.3 % acetic acid; 0.1 % and 0.3 % sodium benzoate were added to tybo drinks as preservative. Tybo drinks without preservative were the control samples. All the formulations were stored at room temperature (28±2 oC) for 15 Days. Vitamin C, B2 and B 6 content of the drinks were determined using AOAC methods and sensory evaluation using 9-point Hedonic scale. Vitamin content of each control sample were higher than other tybo drinks of the same tigernut-zobo drink ratio with preservatives. At Day 0, vit. B2, B6 and C content of tybo drinks treated with preservatives were in the range of 1.98 - 2.76, 2.06 - 2.79, and 1.94 - 2.77 mg/l while at Day 15, it was 0.96-1.59, 0.68-1.58 and 0.22-0.96 mg/l, respectively. There were significant differences in vitamin content among different formulations of tybo drinks. Average score for each sensory parameter of tybo drinks with preservative were higher than their respective control samples with exception of tybo drink (25 ml zobo + 75 ml tigernut milk + 0.3 % sodium benzoate). Tybo drinks preserved with acetic acid were preferable than other drinks based on sensory results. Since tybo drinks treated with preservatives have acceptable sensory appeal and longer shelf life than zobo drink and tigernut milk, it is recommended to everyone.
