Quality Evaluation of Herbal Tea Blends from Ginger and Pavetta crassipes

Tea-like product (green tea) was developed using ginger (Zingiber officinale, Rose) and Pavetta crassipes k. schum blends. Samples were blended in the following ratios (ginger/pavetta): 100/0 (sample A), 80/ 20 (sample B), 60/40 (sample C), 40/60 (sample D) and 20/80 (sample E). The physicochemical, phytochemical, antinutritional and sensory properties of the formulations were investigated. Results showed that increase in Pavetta crassipes level in the formulation significantly (P < 0.05) increased protein (8.35 - 10.67), fat (4.6 – 6.31) and carbohydrate (17.99 – 47.38) contents. However, moisture content, ash content and crude fibre significantly decreased (p ≤ 0.05) from 8.72 – 7.54, 1.96 – 1.67 and 58.13 – 26.43 respectively. The micronutrients including Ca increased significantly while Mg decreased with increased Pavetta crassipes. Vitamin C content also increases significantly. The supplementation of Pavetta crassipes leaf powder also decreased significantly (P < 0.05) the level of anti-nutrients including oxalates, total phenol and alkaloids while phytates content increased significantly (P < 0.05). Na2CO3, K2CO3 alkalinity and acid insoluble ash decreased significantly from 7.66 – 6.21, 11.23 – 8.32 and 57.93 – 27.36 respectively. There was no significant difference (p≤ 0.05) between all the samples and Lipton tea (sample F). Sample C were generally more accepted.