Production and quality evaluation of herbal tea from the blends of pawpaw leaf (Carica papaya), bitter leaf (Vernonia amygdalina), scent leaf (Occimum gratissimum) and other materials

Herbal teas and beverages contain bioactive compounds or phytochemicals which have been reported to have beneficial effects in the prevention of metabolic disease such as diabetes, glucose intolerance and obesity.The leaves used were washed thoroughly, cut into bits and then dried in a cabinet dryer (made by Alu frames) at specific temperatures.Production and quality evaluation of herbal tea from the blends of Carica papaya (pawpaw), Vernonia amygdalina (bitter leaf), Occimum gratisimum (scent leaf), Zingiber officinale (ginger) and Citrus (lime) was carried out.Three samples (OMN, AKH and THR) of different blend ratio packaged in a tea bag was analyzed for the following parameters, the proximate composition, anti-nutritional composition, anti-oxidant composition, minerals and sensory evaluation.The result of the quality evaluation analysis with significant difference (p<0.05)revealed that the moisture content ranged between 15.38-29.09%,fat content between 1.02 -1.48%, ash content (3.65-3.93%),carbohydrate (34.44 -41.52%), crude protein (23.61-29.12%),crude fibre (8.20-9.03%),The samples subjected to sensory evaluation revealed that there was significant difference (p<0.05) with respect to color, taste, appearance but there was no significant difference for general acceptability.It can be concluded that the three herbal tea samples (labeled as AKH, OMN and THR) are valuable and has high nutritional value and therefore can thrive commercially in the tea market.