The impact of the chemical make-up and temperature on a type of local drinks prepared from Hibiscus Sabdariffa called “Sobo-Rodo “ is investigated The three chemical preservatives considered are Benzoic acid, sodium benzoate and sodium citrate. Each one of these is subjected to three distinct levels of application which were crossed with the temperature. The results of the analysis revealed that there were significant differences between the preservatives (benzoic acid, sodium benzoate and sodium citrate). The preservative of Benzoic acid type was found to be superior to the other, regardless of levels and temperature attributes.
