American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2022, 10(1), 24-27
DOI: 10.12691/ajfn-10-1-3
Open AccessArticle

Comparative Study on Proximate, Phytochemical and Sensory Evaluation of Asystasia gangetica and Market Herbal Tea

Eunice Ngozi Odoh1, , Maduabuchi Onyinye Lauretta.1, Theophilus Maduabuchukwu Ikegwu1, Chioke Amaefuna Okolo1, Joy Chinenye Mba1, Clement Chinedum Ezegbe1, Kolawole Oladimeji Olubusayo1 and James Ejikeme Obiegbuna1

1Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University PMB 5025 Awka, Anambra State, Nigeria

Pub. Date: April 27, 2022

Cite this paper:
Eunice Ngozi Odoh, Maduabuchi Onyinye Lauretta., Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo and James Ejikeme Obiegbuna. Comparative Study on Proximate, Phytochemical and Sensory Evaluation of Asystasia gangetica and Market Herbal Tea. American Journal of Food and Nutrition. 2022; 10(1):24-27. doi: 10.12691/ajfn-10-1-3

Abstract

Comparative studies on proximate, phytochemical and sensory evaluation of Asystasia gangetica and market herbal tea were investigated. Fresh leaf, herbal tea powder and hot water tea extract samples were subjected to proximate and phytochemical composition while hot water tea extract samples were subjected to sensory evaluation using conventional standard methods. Result obtained from the investigation ranged as follows: 10.94 to 91.96, 2.09 to 18.72, 4.94 to 7.95, 0.55 to 2.38, 1.31 to 2.99 and 3.22 to 63.38 %; 1.08 to 2.47, 0.45 to 3.89, 1.69 to 8.28, 1.01 to 6.84, 0.86 to 4.29%; 0.52 to 2.43 mg/100g for moisture, crude protein, crude fiber, fat, ash, carbohydrate, flavonoids, alkaloids, saponins, tannins, steroids and hydrogen cyanide, respectively. Sensory evaluation results for A. gangetica and market herbal tea hot water extract were 4.88 and 5.12; 5.6 and 5.68; 4.96 and 5.92; 5.72 and 5.88; 5.92 and 5.72; and 5.76 and 5.72 for colour, taste, astringency, aftertaste, flavour and overall acceptability, respectively. The result findings revealed that herbal tea from A. gangetica favourably competed (nutritionally) with the market herbal tea and was also liked slightly in overall acceptability (on a 7 point Hedonic scale). This implies that this indigenous herbal plant could be commercially used for herbal tea production since it is packed with viable bioactive ingredients.

Keywords:
comparative study herbal tea Asystasia gangetica herbal tea market herbal tea proximate composition phytochemical composition and sensory evaluation

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