Formulation and assessment of an herbal tea powder
Background Studies have shown that tea provides numerous benefits. Herbal teas are prepared with medicinal plants, herbs and spices and often drunk worldwide. They usually contain antioxidants, phenolic compounds, flavonoids, alkaloids, saponins, carotenoids and other bioactive substances. They hav...
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World Public Health Nutrition Association
2025-06-01
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| Series: | World Nutrition |
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| Online Access: | https://worldnutritionjournal-org.wphna.org/index.php/wn/article/view/1122 |
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| _version_ | 1849421762919399424 |
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| author | Kelly Manka Ngwa Faith Akob Desmond Mulak |
| author_facet | Kelly Manka Ngwa Faith Akob Desmond Mulak |
| author_sort | Kelly Manka Ngwa |
| collection | DOAJ |
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Background
Studies have shown that tea provides numerous benefits. Herbal teas are prepared with medicinal plants, herbs and spices and often drunk worldwide. They usually contain antioxidants, phenolic compounds, flavonoids, alkaloids, saponins, carotenoids and other bioactive substances. They have shown potential in improving the diet-related non-communicable diseases. In Cameroon, the prevalence of these diseases, including hypertension, obesity, type 2 diabetes, coronary heart disease and some cancers, are on the rise. Cameroon has a wide variety of medicinal plants, herbs and spices that have not been explored and thus the present study investigates the formulation, sensory acceptability, and quality assessment of a herbal tea with possible health benefits.
Objective
To formulate five herbal tea powders using selected three herbs and spices traditionally thought to have health benefits. To analyze their physicochemical and phytochemical properties. To determine their nutritional and microbial properties. To assess their sensory characteristics (taste, aroma, color, and overall acceptability) through consumer evaluation.
Methods
An experimental study design was used and the study was carried out in the food science laboratory of Catholic University of Cameroon, Bamenda. Roselle (Hibiscus Sabdaria), turmeric (Curcuma Longa) and cinnamon (Cinnamomum) were processed to powder form to form. They were combined to create the following formulations: Sample A = 100% Cinnamon Powder, Sample B = 70% Cinnamon, 20% Roselle, 10% Turmeric, Sample C = 50% Cinnamon, 40% Roselle, 10% Turmeric, Sample D= 40% Cinnamon, 50% Roselle, 10% Turmeric, Sample E = 20% Cinnamon, 70% Roselle, 10% Turmeric. Qualitative and quantitative phytochemical analysis, nutritional analysis and microbial analysis were conducted on all formulations. Sensory evaluation of the tea formulations was carried out using a 9-point hedonic scale. Data were analyzed using ANOVA in SPPS version 15. A value of <0.05 was regarded as statistically significant.
Results
There were significant differences for their physical, nutritional, phytochemical and sensory properties. There was no significant difference (p>0.05) in microbial load. Moisture content ranged from 10.1 to 11.4%, ash content 1.62 to 2.10 g/100g, fiber content 0.79 to 1.17g/100g, and vitamin C content 8.8 to 17.6 mg/100g. The phytochemicals: alkaloid, flavonoids and saponin ranged respectively from 2.67 to 6.11 mg/100g, 5.86 to 7.93 mg/100g, and 0.53 to 1.85 mg/100g. The bacteria count ranged from 2 to 11 CFU/mL. All the herbal tea samples were accepted by the sensory panellist for appearance, aroma, taste, texture and general acceptability.
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| format | Article |
| id | doaj-art-8eb598f1b87b49f7b2395ef71991c1de |
| institution | Kabale University |
| issn | 2041-9775 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | World Public Health Nutrition Association |
| record_format | Article |
| series | World Nutrition |
| spelling | doaj-art-8eb598f1b87b49f7b2395ef71991c1de2025-08-20T03:31:23ZengWorld Public Health Nutrition AssociationWorld Nutrition2041-97752025-06-0116210.26596/wn.202516217-24Formulation and assessment of an herbal tea powderKelly Manka Ngwa0Faith Akob1Desmond Mulak2Catholic University of Cameroon, (CATUC), School of Health and Medical Sciences, Department of Nursing, Mankon Bamenda, CameroonCatholic University of Cameroon, (CATUC), School of Health and Medical Sciences, Department of Nursing and School of Tropical Agriculture and Natural Resources, Department of Nutrition, Food Science and Technology, Mankon Bamenda, Cameroon;Catholic University of Cameroon, (CATUC), School of Tropical Agriculture and Natural Resources, Department of Nutrition, Food Science and Technology, Mankon Bamenda, Cameroon Background Studies have shown that tea provides numerous benefits. Herbal teas are prepared with medicinal plants, herbs and spices and often drunk worldwide. They usually contain antioxidants, phenolic compounds, flavonoids, alkaloids, saponins, carotenoids and other bioactive substances. They have shown potential in improving the diet-related non-communicable diseases. In Cameroon, the prevalence of these diseases, including hypertension, obesity, type 2 diabetes, coronary heart disease and some cancers, are on the rise. Cameroon has a wide variety of medicinal plants, herbs and spices that have not been explored and thus the present study investigates the formulation, sensory acceptability, and quality assessment of a herbal tea with possible health benefits. Objective To formulate five herbal tea powders using selected three herbs and spices traditionally thought to have health benefits. To analyze their physicochemical and phytochemical properties. To determine their nutritional and microbial properties. To assess their sensory characteristics (taste, aroma, color, and overall acceptability) through consumer evaluation. Methods An experimental study design was used and the study was carried out in the food science laboratory of Catholic University of Cameroon, Bamenda. Roselle (Hibiscus Sabdaria), turmeric (Curcuma Longa) and cinnamon (Cinnamomum) were processed to powder form to form. They were combined to create the following formulations: Sample A = 100% Cinnamon Powder, Sample B = 70% Cinnamon, 20% Roselle, 10% Turmeric, Sample C = 50% Cinnamon, 40% Roselle, 10% Turmeric, Sample D= 40% Cinnamon, 50% Roselle, 10% Turmeric, Sample E = 20% Cinnamon, 70% Roselle, 10% Turmeric. Qualitative and quantitative phytochemical analysis, nutritional analysis and microbial analysis were conducted on all formulations. Sensory evaluation of the tea formulations was carried out using a 9-point hedonic scale. Data were analyzed using ANOVA in SPPS version 15. A value of <0.05 was regarded as statistically significant. Results There were significant differences for their physical, nutritional, phytochemical and sensory properties. There was no significant difference (p>0.05) in microbial load. Moisture content ranged from 10.1 to 11.4%, ash content 1.62 to 2.10 g/100g, fiber content 0.79 to 1.17g/100g, and vitamin C content 8.8 to 17.6 mg/100g. The phytochemicals: alkaloid, flavonoids and saponin ranged respectively from 2.67 to 6.11 mg/100g, 5.86 to 7.93 mg/100g, and 0.53 to 1.85 mg/100g. The bacteria count ranged from 2 to 11 CFU/mL. All the herbal tea samples were accepted by the sensory panellist for appearance, aroma, taste, texture and general acceptability. https://worldnutritionjournal-org.wphna.org/index.php/wn/article/view/1122herbal teanon-communicable diseasesCameroonRoselle (Hibiscus Sabdaria)turmeric (Curcuma Longa)cinnamon (Cinnamomum) |
| spellingShingle | Kelly Manka Ngwa Faith Akob Desmond Mulak Formulation and assessment of an herbal tea powder World Nutrition herbal tea non-communicable diseases Cameroon Roselle (Hibiscus Sabdaria) turmeric (Curcuma Longa) cinnamon (Cinnamomum) |
| title | Formulation and assessment of an herbal tea powder |
| title_full | Formulation and assessment of an herbal tea powder |
| title_fullStr | Formulation and assessment of an herbal tea powder |
| title_full_unstemmed | Formulation and assessment of an herbal tea powder |
| title_short | Formulation and assessment of an herbal tea powder |
| title_sort | formulation and assessment of an herbal tea powder |
| topic | herbal tea non-communicable diseases Cameroon Roselle (Hibiscus Sabdaria) turmeric (Curcuma Longa) cinnamon (Cinnamomum) |
| url | https://worldnutritionjournal-org.wphna.org/index.php/wn/article/view/1122 |
| work_keys_str_mv | AT kellymankangwa formulationandassessmentofanherbalteapowder AT faithakob formulationandassessmentofanherbalteapowder AT desmondmulak formulationandassessmentofanherbalteapowder |