The Effect of Processing Methods on the Nutritional Quality of Moringa Herbal Tea Powder

Abstract

This study investigates the effect of processing methods on the nutritional quality of moringa herbal tea. Fresh moringa leaves were harvested and processed to moringa tea powders by the following methods: Oven drying (OD), Blanched-oven drying (BODM), Oxidised-Oven drying (OOD), Fermented-oven drying (FOD), and Blanched-fermented-oven drying (BFOD). Analysis carried out includes proximate, micronutrients composition, and sensory evaluation. Results showed that fat content range from1.2±0.24% to 3.11±0.23, fibre 2.5±0.54% to 4.29±0.23%, ash content range from 6.90±0.021% to 8.50±0.77%, Moisture 7.47±0.63% to 10.77±0.77%, proteins range from 25.00±0.40% to 28.71± 0.404%. Vitamins were in the range of 2.85±0.012 mg/100 g to 4.38±0.401 mg/100g for vitamin C, 14. 195±0.008 mg/100 g to 17.823±0.207 mg/100 g for vitamin E. Vitamin B1 ranges from 0.507± 0.007 mg/100 g to 1.078±0.002 mg/100 g. No significant difference was observed in provitamin A and vitamin E. Mineral composition varies from 4.12±0.00 to 7.00±0.00 mg/100 g (Zn), 105.20±0.00 to 156.15±0.00 mg/100 g (Ca) and 123.85±0.00 to 234.25±0.00 mg/ 100 g (K). The overall acceptability for the sensory attributes of the moringa herbal tea, with the sensory score of6.07±1.847 and 6.22±2.006 for sample FOD and BFOD, closed to that of commercial tea with an overall score of 7.44±1.649. Thus it can be concluded that the processing methods of herbal tea, has a significant role in the quality attributes and sensory appeal.