Quality Evaluation of Zobo Tea Flavoured with Clove and Ginger Packed in Tea Bags
Publication Date: 03/02/2022
Author(s): Nwankwo Chibuzo S., Edozie Precious C., Okpomor Endurance O., Mbachiantim James T., Okoyeuzu Chigozie F., Carew Irene E., Belay Dereje, Abebe Teshome.
Volume/Issue: Volume 5 , Issue 1 (2022)
Abstract:
The nutritional quality of zobo tea flavoured with clove and ginger was assessed. One-way analysis of variance was applied to the data generated. Dehydrated sorrel calyx (zobo) was crushed and mixed with cloves and ginger to produce four different blends of zobo tea in teabags. The moisture of four different blends of the tea ranges from 9.41% - 11.46%. The ash, vitamin B9, and calcium content of 100% zobo tea were significantly (p < 0.05) higher than others, while the iron content of 80% zobo and 20% clove tea were significantly (p < 0.05) higher than others. The fibre and pro-vitamin A content of 80% zobo, 10% ginger, and 10% clove tea were significantly (p < 0.05) higher than the others. Plate bacteria, coliform and fungal counts of the zobo tea ranged from 1.25 x 104 to 1.10 x 1.107cfu/ml. In terms of taste, colour, flavour and general acceptability, the panellists showed significantly (p < 0.05) more preference for 80% zobo, 10% ginger and 10% clove tea. Zobo tea can be produced commercially, preserved for longer periods, and attract acceptance if processed with natural spices and packaged in tea bags; it will also be available and accessible at all times.
Keywords:
Zobo, Clove, Ginger, Flavor, Tea begs
