@article{ajfn20221013,
author={{Odoh, Eunice Ngozi and Lauretta., Maduabuchi Onyinye and Ikegwu, Theophilus Maduabuchukwu and Okolo, Chioke Amaefuna and Mba, Joy Chinenye and Ezegbe, Clement Chinedum and Olubusayo, Kolawole Oladimeji and Obiegbuna, James Ejikeme},
title={Comparative Study on Proximate, Phytochemical and Sensory Evaluation of Asystasia gangetica and Market Herbal Tea},
journal={American Journal of Food and Nutrition},
volume={10},
number={1},
pages={24--27},
year={2022},
url={http://pubs.sciepub.com/ajfn/10/1/3},
issn={2374-1163},
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.},
doi={10.12691/ajfn-10-1-3}
publisher={Science and Education Publishing}
}