CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over leaves of

the tea plant (Camelia sinensis). Tea is generally consumed for its attractive aroma and taste as

well as the unique place it holds in the culture of many societies. In recent times, there is

renewed interest in tea because of growing consumer awareness of health benefits derived from

tea consumption .Tea therefore belongs to a rapidly expanding market of ‘wellness beverages’

(Byun and Han, 2004).

Teas have been traditionally categorized into green, oolong and black teas according to the

processing conditions employed during manufacturing (Kirk and Sawyer (2007). In recent times,

however, a fourth category, called herb teas, is gaining increasing popularity among consumers.

Unlike traditional teas, herb teas are prepared from plants other than tea plant (Camelia sinensis)

(Bender, 2003)

Tea preparation follows a simple procedure. Hot water (70 °C to 100 °C) is poured over the plant

part(s) in a container and allowed to steep for a few minutes (usually 1 – 5 min) after which the

plant material, usually contained in a bag, is removed from the container. The temperature of the

water used and the duration of steeping affect the ‘strength’ of the tea. Tea is drunk hot, warm or

iced. In some cases milk and/or a sweetener such as honey or sucrose may be added before

drinking (Hakim et al., 2000).

According to Abbey and Timpo (2000), indigenous herbs like lemon grass, ginger and turmeric

are in general heavily underexploited in spite of their huge dietary potential. It is therefore

1
imperative to explore the potential of indigenous plant materials like lemon grass, organic ginger

and organic tuneric in the development of new herb teas.

Ginger the rhizome of the Zingiber officinale is used worldwide as a cooking spice, condiment

and herbal remedy. It is primarily used as an anti-inflammatory, a pain remedy, a warming

remedy and a cholesterol-lowering herb. Ginger is thought to have anti-inflammatory

properties, sometimes used to treat arthritis. Ginger has been used for its herbal properties, which

are especially helpful in easing stomach and motion sickness. This herb has been effective in

controlling nausea and vomiting. It is hypothesized to work by changing serotonin receptors in

the digestive tract. Ginger appears to work like ibuprofen for menstrual pain (Ahmed et al,

2000).

Lemon grass has been a preferred component of many cuisines for centuries because of its

excellent aromatic properties. Infusion of lemon grass leaf gives an aromatic drink with a

characteristic lemon flavour (Figueirinha et al., 2008)

Turmeric (Curcuma longa) is a tropical plant native to southern Asia which is known as golden

spice of India and has existed for more than 500 years (Plant Cultures, 2005). In Nigeria it is

cultivated mostly in the homestead gardens in about 19 states where they bear different names

and serve different purposes. In Ebonyi and Enugu states, it is used for treatment of malaria and

for circumcision, in Benue state it is used fresh for making yams meals while in Katsina State

inhabitant use it for decoration (Olojede et al., 2000). Turmeric has been shown to have several

biological effects, exhibiting anti-inflammatory (Holt et al., 2009), anti-oxidant (Igbal et al.,

2003) and hypolipidaemic (Ramirez Tortosa et al., 2009) activities. It has also been suggested

that turmeric possess hepato-protective, antitumor, antiviral and anticancer activities (Polasa et

2
al., 2009). Reports exit indicating that it has been used in gastrointestinal and respiratory

disorders (Anwarul et al., 2006).

Herbal Teas are commonly consumed for its therapeutic and energizing properties, since it can

help to induce relaxation. Being able to aid with stomach or digestive problems, herbal teas can

help provide cleansing properties to the body, and strengthens the immune system as well. It is

important to note that different herbs might have different medicinal properties, which thus

allows us to make our own herbal infusions according to how we want the cup of tea to benefit

us

1.2 STATEMENT OF THE PROBLEM

There are a huge variety of herbal teas available in the market, each of which is designed to have

a specific therapeutic or medicinal benefit. However, there has been no research into formulation

of tea composed of ginger, turmeric and lemon grass

Due to the high content of micronutrients and important phytochemicals, ginger and turmeric

and lemon grass are good recipes for production of composite tea. According to Abbey and

Timpo (2000) indigenous herbs are in general heavily under-exploited in spite of their huge

dietary potential. It is therefore imperative to explore the potential of indigenous plant materials

in the development of new herb tea. It is therefore necessary to combine lemon grass with other

herbs such as ginger and turmeric in developing herb tea with an improved mouth feel and

sensory appeal. This is crucial because consumers are generally unwilling to buy food with poor

sensory appeal, irrespective of health or nutritional benefits. In view of this, this study centers on

comparative study on the production and sensory evaluation of lemon grass tea using organic

ginger root and organic turmeric powder.

3
 Also, the cost of purchasing expensive and processed conventional tea with little knowledge of

the procedures involved in processing can be avoided. Rather than disposing as unwanted plant

Lemon grass can be used in variety of ways to produce nutritious tea beneficial to the health and

also save the cost of purchasing commercial ready - made tea in the market.

1.3 OBJECTIVES OF THE STUDY

The main objective of the study is to undertake a comparative assessment of the production and

sensory evaluation of lemon grass tea using organic ginger root and organic turmeric powder.

Specifically, this study will include;

i. Production of tea from Lemon grass and Ginger root

ii. Production of tea from Lemon grass and tumeric

iii. Sensory evaluation of the products from the different blends

1.4. RESEARCH QUESTIONS

The following questions will guide the study

i. What is the sensory evaluation of tea produced from lemon grass and tumeric of different

proportion?

ii. What is the sensory evaluation of tea produced from lemon grass and ginger root of different

proportion?

iii. Which is the most preferred sample (general acceptability)?

1.5 SIGNIFICANCE OF THE STUDY

The findings of this study will be of immense benefit to various people in the society.

4
First and foremost, the findings of the study will help consumers of tea to have a clear

knowledge of the nutritional and health benefits of consuming tea made from tumeric and ginger

root. The composition of this tea could help improve the health conditions of its consumers

Developing new herb tea products from indigenous plants will provide novel uses for

underutilized plants. It will further provide consumers with new alternatives to traditional teas.

The findings of this study will also be of immense benefit to manufacturers in the food

production sector of Nigeria. The results obtained from this study can spur further research in

production of food products from locally available materials. The findings will help them to

replicate this research and create a niche that can help in production of tea from local materials

which will reduce dependence on imported tea products.

Moreover the research will bring to light the potential of the underutilized plants for food product

development. The research will broaden understanding of the sensory characteristics and

preferences of herb teas in particular and beverages in general. It will further advance research in

herb tea product development.

These can be communicated to the people through the use of Magazines and Article writing,

presentations, Lectures, Video coverages, August and Village Meetings as in the case of rural

areas, Seminars and Conferences.

1.6 SCOPE OF THE STUDY

The study is limited to the use of lemon grass, ginger root and tumeric in tge production of tea.

The characteristics to be taken into consideration in the study is the sensory evaluation

characteristics. The project will be completed over a period of Six months in which measurable

results will be achieved. It will be carried out in the Metropolitan area of Abia State.

5
 CHAPTER TWO

LITERATURE REVIEW

The literature review focused on the following sub-headings

Conceptual Framework
Tea – definition and types

Health benefits of consuming tea

Sensory attributes of tea
Preparation of tea
Lemon grass (cymbopogon citratus stapf)
General uses of lemongrass
Chemical composition of lemon grass leaf

Health benefits of consuming lemon grass leaf

Tumeric
Origin of turmeric

Botanical description

Products from turmeric

Phytochemistry of turmeric

Ginger

Nutritional composition of ginger

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Health benefits of ginger
Sensory evaluation

Theoretical Framework

Empirical Review

Summary of Reviewed Literature

2.1 Conceptual Framework

2.1.1 TEA – DEFINITION AND TYPES

Tea is, by definition, a beverage prepared by infusion of young leaves, leaf buds and internodes

of varieties of the tea plant Camellia sinensis or Camellia assamica (Bender, 2003).

During the processing of tea, the plant materials usually undergo some level of fermentation. The

type of processing conditions, mainly the extent of fermentation, determines the type of tea

produced as well as its distinctive characteristics. Kirk and Sawyer (2007) recognized three main

types of tea: green tea, oolong tea and black tea.

Processing of green tea involves little or no fermentation and the tea leaf often remains

reasonably green. Oolong tea undergoes partial fermentation while black tea undergoes complete

fermentation (Taylor and McDowell, 2003; Rinzler, 2001).

Green teas are characterized by inactivation of the enzyme polyphenol oxidase immediately after

plucking of the tea shoots. This enzyme is responsible for oxidizing the catechins to theaflavins

and thearubigins, the tea pigments responsible for the colour and taste of black teas. The

inactivation can be achieved by parching, roasting or steaming the tea shoots. Traditionally, the

Chinese roast the tea shoots in a metal roaster and process the tea shoots by using a

unidirectional rotatory roller. This type of rolling gives a twist to the leaf and compacts the

particles. Chinese green tea is characterized by a roast odour. On the other hand, the Japanese

7
inactivate the tea shoots by steaming, followed by bi-directional rolling. This rolling makes the

shoot surface flat with leaf juice spread over the entire surface (Sharma et al., 2005).

In recent times infusions of dry plant parts of other higher plant species have been given the

same generic name ‘tea’ (Owusu and Odamtten, 2009). Reports from India indicate alternative

sources of tea from the leaves of five mangrove species namely Bruguiera cylindrical (L) Bl.,

Ceriops decandra (Griff). Ding Hou, Rhizopora apiculata Blame, R., lamarckii Montr and R.

mucuonata Lam (Kathiresan, 2005). Previous workers in Europe have formulated tea from

leaves of several plants including Fragaria vesca, Sorbus aucuparia, Filipendula ulmaria,

Epilobium anguistifolium and Rubus idaeus (Julkenen-Tito et al., 2008) with abundant aromatic

constituents showing therapeutic effects in man. A more appropriate term for these infusions of

other plants is ‘herb tea’. A herb tea is defined as an ‘infusion of leaves, fruits, stems, roots, etc.

made from plant parts other than Camellia sp.’

(Bender, 2003). Other names for herb tea are ‘herbal tea’ or ‘tisane’. In Ghana, the use of

Cinnamon (Cinnamomum zeylanicum Blume) leaves, Citronella (Cymbopogon nardus) leaves,

Roselle (Hibiscus sabdariffa) calices and other indigenous herbs in making herb tea has become

a common practice (Owusu and Odamtten, 2009).

However, within each category of tea, differences in characteristics exist due to factors such as

differences in the processing methods used, differences in the stage of maturity of tea leaves at

harvest, differences in the type of tree species, and differences in the region where the tea was

cultivated (Jung, 2004). Further, some commercial teas may contain additional herbs from other

plant materials; pieces of fruit, flowers, etc; intended to impart flavor, color or taste to the tea.

Examples include “Earl Grey Tea”; black tea with added bergamot; and Jasmine tea; black tea

with added jasmine flowers (Jung, 2004).

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All teas – green, oolong, black or herb – are hot water infusions of plant parts enjoyed by many

people around the world for their desirable sensory properties, probable health benefits or

cultural significance.

2.1.2 HEALTH BENEFITS OF CONSUMING TEA

Teas were originally consumed for their taste and aroma. However, a recent awareness of their

health benefits has increased consumers’ interest in the beverage (Khokhar and Magnusdottir

2002; Byun and Han 2004). Specific health claims in various countries include promotion of

respiratory health and reduction in cholesterol and blood pressure (MINTEL., 2005). For these

reasons, teas are regarded as functional foods along with beverages such as sports drinks, fruit

and vegetable juices (Byun and Han 2004).

A functional food is, by definition, food that has a relevant effect on well-being and health, or

results in a reduction in disease risk. The functional component of a functional food may be an

essential macronutrient or micronutrient, a nutrient that is not considered essential, or a non-

nutritive component (Roberfroid, 2009). Even though teas have little nutritional value per se

(Hamiltion-Miller, 2005), they are rich in phenolic compounds which have proven health

benefits (Marongiu et al., 2004). Larson (2008) reported on several biological activities of

polyphenols including antibacterial, anti-carcinogenic, anti-inflammatory, antiviral, anti-allergic,

estrogenic, and immune-stimulating effects. They are also known to exhibit high solubility in

water (Haslam, 2008).

The global functional food market reached a value of $ 31.7 billion in 2009 with an expected

growth of 10% until 2004 (Euromonitor, 2000). Consumers are generally unwilling to buy food

with poor sensory appeal, irrespective of health or nutritional benefits (de Cock et al., 2005). For

9
this reason, a closer attention needs to be given to the sensory properties of functional foods in

new product development.

2.1.3 SENSORY ATTRIBUTES OF TEA

The flavor of tea, particularly green tea, has been studied using both chemical and sensory

methods (Chambers and Lee, 2007). Volatile fractions of various teas contain more than 50

aroma active compounds, including ones that could yield nutty, popcorn-like, metallic, floral,

meaty, fruity, potato, green, cucumber-like and hay-like characteristics (Kumazawa and Masuda,

2002). Wang et al. (2000) found that epigallocatechin gallate and epigallocatechin appeared to

play the key role in the changes of sensory qualities of a processed green tea beverage. Age and

the extent of fermentation have significant effects on volatile flavor compounds. Teas with the

youngest leaves generally have the highest amounts of catechins and amino acids, which could

result in off-flavors (Kinugasa et al., 2007).

Ellis (2002) used a variety of terms to describe tea flavor. These included sweet, fragrant, malty,

strong, full-bodied, spicy, fragrantly fruity, fresh, herbaceous, smoothly fragrant, deep,

astringent, grassytasting, smoky, savory strength, bitter and refreshing. However, no precise

definitions or references were provided (Chambers and Lee, 2007).

Other publications (Yamanishi, 2007; Park et al., 2009) have also provided some sensory

terminologies. Those authors included terms related to appearance (e.g., color of dried green tea

leaves, shape of tea leaves and color of infused green tea); flavor (fresh floral, sweet floral,

citrus, sweet fruity, fresh green, sweet, resinous, roasted, dimethyl sulfide-like, green, burned,

acidic, fermented, oily, earthly, moldy, seaweed, dried leaf, nutty, juice of motherwort, acrid);

fundamental tastes (bitter, sweet, aftertaste, umami); and mouthfeel properties (astringent,

biting/pungent).

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A total of sixteen (16) sensory terms developed by Yamanishi (2007) were used by Togari et al.

(2005) to evaluate and differentiate among green, oolong and black tea, but did not provide

references to help with understanding of the attributes. Neither did his work include herb teas.

Cho et al. (2005) used descriptive analysis to compare 10 canned tea products using 17 different

attributes, including floral, lemon, roasted tea, roasted rice tea (artificial), sweet odor, green tea,

oolong tea, black tea, boiled milk, arrowroot/rooty, sour taste, sweet taste, chestnut shell, oily,

burnt leaf, bitter taste and astringency. Perhaps because the products tested were processed in

cans, the list included somewhat generic names of tea such as green tea, oolong tea and black tea

to describe tea products. Character references were used, but intensities of the references were

not given. All of the studies were conducted on a limited number of samples that may not

represent a broad range of teas (Chambers and Lee, 2007).

Sensory attributes of herb teas have received relatively little research attention despite the

growing popularity of herb teas worldwide. A wide variety of plant materials with distinctive

sensory qualities exist as potential ingredients of herb tea. There is the need for research to

explore options for blending different herbs in varying proportions to produce different products.

Blends could elicit distinct attributes which may be more desirable in sensory appeal than

individual herbs. Further, research must develop descriptive vocabulary to enhance

understanding of the sensory qualities of herb tea.

2.1.4 PREPARATION OF TEA

The extraction procedure during tea preparation is considered one of the most critical factors for

determining the sensory characteristics of the beverage (Hara et al., 2005). The extraction of tea

is determined by various factors, such as the tea-to-water ratio, length of infusion (Choi et al.,

2000), temperature of infusion (Jaganyi and Price 2009; Choi et al., 2000; Jaganyi and Mdletshe

11
2000; Sharma et al., 2005; Weerts et al., 2005; Xia et al., 2006), type of infusing water (Yau and

Haung 2000) and type of tea (Shin 2004; Kim et al., 2002; Liang et al., 2003).

2.1.5 LEMON GRASS (Cymbopogon citratus Stapf)

Lemon grass (Cymbopogon citratus Stapf) is a perennial tufted grass, about 60 – 90 cm tall

(Figure 2.3). It belongs to the family Graminae and is widely distributed in tropical and

subtropical regions of the world. It originates from India and is known by other names such as

Citronella Grass or Fever Grass (Chisowa et al., 2008).

Figure 2.3 Picture of Cymbopogon citrates

2.1.6 GENERAL USES OF LEMONGRASS

Lemon grass is used in the preparation of a wide variety of dishes. It is a common ingredient in

Asian cuisines, particularly teas, curries and soups. Infusion of the leaves gives an aromatic drink

used in traditional cuisine for its lemon flavour (Figueirinha et al., 2008).

In some cultures, the leaves are traditionally used as a chewing stick to provide a pleasant

fragrance in the mouth. Industrially, lemon grass is used in aromatherapy and manufacture of

mosquito repellents, soaps, cosmetics and perfumes. C. citratus leaf constitutes a source of

essential oil for the flavour and fragrance industries and most uses and phytochemical studies are

centred on its volatile compounds (Kasali et al., 2001).

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2.1.7 CHEMICAL COMPOSITION OF LEMON GRASS LEAF

Lemon grass leaf is rich in aromatic essential oils. Because C. citratus leaves constitute a source

of essential oil for the flavour and fragrance industries, most uses and phytochemical studies are

centred on their volatile compounds (Baratta et al., 2008; Kasali et al., 2001).

Chisowa et al. (2008) isolated 16 compounds in a research to determine the volatile constituents

of the essential oils of Cymbopogon citratus. The major components were citral (68.4%) and

myrcene (18.0%). The citral is composed of two essential oils, geranial (39.0%) and neral

(29.4%). Other components of the oil identified in minute quantities were limonene, 1, 8-

Cineole, (Z)-b-Ocimene, (E)-b-Ocimene, 6-Methyl-hept-5-en-2-one, verbanol, linalol and

citronellol. Lemon grass leaf also contains nerolic and geranic acids (Dudai, 2001).

Among the several isolated and identified substances from the leaves of lemon grass, there are

alkaloids, saponin, asistosterol, terpenes, alcohols, ketone, flavonoids, chlorogenic acids, caffeic

acid, p-coumaric acid and sugars (Olaniyi et al., 2005; Hanson, 2006; Gunasingh and Nagarajan,

2001). Lemon grass leaf is also known to be rich in the flavonoid luteolin (Bricout and Koziet,

2008). Mien and Mohamed (2001) described the isolation of the flavonoids myrcene, quercetin,

kaempferol and apigenine while Faruq (2004) obtained the phenolic compounds elemicin,

catechol and hydroquinone.

Lemon grass leaf is also known to contain rich amounts of alcohols and esters. The geraniol is

the most frequently isolated compound and is thought to be the main compound of plants of

African origin corresponding to 40% of the essential oil composition (Faruq, 2004). An

analytical study of the plant further revealed the presence of tannins, phosphates, nitrates and

chlorets (Chisowa et al., 2008). The major component of the non-saponifiable fraction of the

light petroleum extract was found to be â-sistosterol, according to Olaniyi et al. (2005). Both

13
authors also isolated a steroidal saponin, closely related to fucosterol, from the defatted plant

material.

2.1.8 HEALTH BENEFITS OF CONSUMING LEMON GRASS LEAF

Infusion prepared from fresh or dry leaves of lemon grass is used in popular medicines across

almost all continents and it comprises a wide range of indications. Equally wide is the spectrum

use of substances extracted from lemon grass, especially of the essential oil. In India, it is used

for gastrointestinal problems and, in China, as ansiolitic (Peigen, 2003). In the Mauricio islands

and the Malay Peninsula, Lemon grass tea is commonly used against flu, fever, pneumonia, and

to solve gastric and sudorific problems (Negrelle and Gomes, 2007).

In Nigeria, it is used as antipyretic, and for its stimulating and antispasmodic effects (Olaniyi et

al., 2005). In Indonesia, the plant is indicated to help digestion, to promote diuresis, sweating and

as emmenagogue (Hirschorn, 2003).

Lemon grass is also widely used in traditional medicine in Cuba and in many other countries of

the Caribbean region. In Trinidad and Tobago it is used to combat diabetes (Mahabir and

Gulliford, 2007). In Surinamese traditional medicine, lemon grass is used against coughing, cuts,

asthma, bladder disorders and as a diaphoretic and to relieve headaches. Its popular use range is

considerably wide, such as: restorative, digestive, anti-tussis, effective against colds, analgesic,

antihermetic, anti-cardiopatic, antithermic, anti-inflammatory of urinary ducts, diuretic,

antispasmodic, diaphoretic and antiallergic (Negrelle and Gomes, 2007). In the State of Parana,

Lemon grass stands out in several ethnobotanical studies, being preferentially used as sedative

(Jacomassi and Piedade, 2004). In Ghana, people drink Lemon grass infusions to cure ailments

like fever and malaria. The plant also grows freely in backyards and gardens (Source: personal

communication and observation).

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2.1.9 Turmeric

2.1.9.1 Origin of Turmeric

Turmeric has been used in Asia for thousands of years and is a major part of Siddha Medicine

(Chaltopadhyay et al., 2004). It was first used as a dye and then later for its medicinal properties

(NCCAM, 2012). The name appears to be derived from the Middle English/early Modern

English as Turmeryte or Tarmaret having uncertain origin. It may be of Latin origin terra merita

(merited earth), (dictionary.com 2013). The name of the genus Curcuma is from an Arabic name

of both Saffron and Turmeric.

Curcuma is genus of about 100 accepted species in the family of Zingiberaceae that contains

such species as turmeric and siam tulip. They are native to South-east Asia, Southern China, the

Indian Sub-continent, New Guinea and Northern Australia. Some species are reportedly

naturalized in other warm parts of the World such as Tropical Africa, Central America, Florida,

and Various Islands of the Pacific, Indian and Atlantic Ocean (Skomickova et al., 2010).

2.1.9.2 Botanical Description of Turmeric

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family

Zingiberaceae (Chan et al., 2009).It is a native of Southeast India and needs temperatures

between 200C and 300C (680F and 860 F) and a considerable amount of annual rainfall to thrive.

Prasad et al. (2011) reported that the plant is gathered annually for it’s rhizome and propagated

from some of these rhizomes in the following season. When not used fresh, the rhizomes are

boiled for about 30 – 45 minutes and then dried in hot oven (Indian Spices, 2013) after which

they are ground into a deep-orange-yellow powder commonly used as a spice in India cuisine

and curries, dyeing, and to impart colour to mustard condiments. India is a significant producer

of turmeric (Tahira et al., 2010).

15
Turmeric is propagated through the rhizome. Turmeric can be grown under diverse tropical

conditions with altitudes ranging from sea level to 1500m above sea level (Rema and Madan,

2001). It requires well drained clay loan or sandy soil and temperature ranging between 20 – 30 0c

with annual rainfall of 1500mm – 1800mm (Olojede et al., 2005).Considering the prevailing

climatic and favorable soil condition in Nigeria, the country can play a leading role in turmeric

production. Albeit, this potential has not been fully harnessed as the production techniques

required are poorly understood, hence, production have been restricted to homestead gardens

(Olejede et al., 2005).Turmeric is ready for harvesting, it is indicated by the drying of the plant

and stem, approximately 7 to 10 months after planting, depending on cultivar, soil and growing

conditions. The rhizome bunches are carefully dug out manually with a spade. The rhizomes are

soaked in water to clean them and remove adhering soil. The long roots are removed as well as

leaf scales. Rhizomes are then further cured, processed or stored for the next year’s planting

(Anamdaraj et al., 2001; Dahal and Idris, 2009; Weiss, 2002).Turmeric rhizomes are cured

before drying. Curing involves boiling the rhizomes until soft. This is performed to gelatinize the

starch for a more uniform drying, and to remove the fresh earth odour (Weiss, 2002). Boiling in

alkaline water by adding 0.05% to 1% sodium carbonate or lime may improve the colour (Weiss,

2002). It is important to boil batches of equal size rhizomes since different size material would

require different cooking times. However, the same water may be used for cooking several

batches, (Anandaraji et al., 2001; Weiss, 2002).

Curing should be done two to 3days after harvesting to avoid spoilage of the rhizome

(Anandaraji et al., 2001). It was reported that the quality of cured rhizomes is negatively affected

for material with higher initial moisture content (Pruthi, 2002).Benefits of curing turmeric

include reduction of the drying time and a more attractive product (not wrinkled) that lends itself

16
to easier polishing. It was reported that while the total volatile oil and colour remained

unchanged, curcuminoid extractability might be reduced (Buescher and Yang, 2000). Slicing

rhizomes reduces time and yield turmeric with lower moisture content as well as better

curcuminoid extractability (Buescher and Yang, 2000).

Sun drying of the sliced rhizomes is carried out to reduce the moisture content to a level of 5% to

10%. Sun drying may take 5 to 15 days depending whether it is cooked or raw and the rhizomes

should be spread in 5 – 7cm thick layers to minimize direct sunlight that result in surface

discolouration (Anandaraji et al., 2001). It was reported that turmeric is one of the species for

which it is more advantageous to use mechanical driers because of its sensitivity to light (Weiss,

2002). After drying, the rhizome is ground. Grinding is a simple process involving cutting and

crushing the rhizomes into small particles, then sifting through a series of several screens (Tanter

and Grenis, 2001). The resulting rhizome meal may be stored for a prolonged period of time

without significant deterioration in quality.

2.1.9.3 Products from Turmeric

Primary Products

There are two main types of turmeric found in the World market: Madras and Alleppey, both

named after the regions of production in India. Alleppey turmeric is predominantly imported by

the United States, where users prefer it as a spice and a food colorant (ASTA, 2002). Alleppey

turmeric contains about 3.5% to 5.5% volatile oils, and 4.0% to 7.0% curcumin (ASTA, 2002;

Buescher and Yang, 2000; Weiss, 2002). In contrast, the Madras type contains only 2% of

volatile oils and 2% of curcumin (ASTA, 2002).

17
Dried Rhizomes

Turmeric is mostly imported as whole rhizomes which are later processed into powder or

oleoresin by flavour houses and the industrial sector (ASTA, 2002).

Turmeric Powder

Ground turmeric is mostly used in retail trade and by food processors. Rhizomes are ground to

approximately 60 – 80unit mm3 mesh particle size (Buescher and Yang, 2000). Since

curcuminoids, the colour constituents of turmeric, deteriorate with light and to a lesser extent

under heat and oxidative conditions, it is important that ground turmeric be packed in UV

protective packaging and appropriately stored (Buescher and Yang, 2000). Turmeric powder is

the major ingredient in curry powder and pastes.

2.1.9.4 PHYTOCHEMISTRY OF TURMERIC

Turmeric contains a wide variety of phytochemicals including curcumin, demethoxycurcumin,

bisdemethoxycurmin zingiberene, curcumenol, curcumol, eugenol, tetrahydrocurcumin,

turmerin, turmerones, and turmeronols (Chattopadhyay et al., 2004). The main yellow bioactive

substances isolated from the rhizomes of Turmeric are curcumin, demethoxycurcumin and

bisdemethoxycurcumin which are present to the extent of 2-5% of the total spice in turmeric

powder (Nunes, 2009). The rhizome is rich in curcumnoid pigments (6%) and essential oils

(5%). It also contains 69.43% carbohydrate, 6.30% protein, 3.50% mineral, 5.0% starch, 3.0%

crude fibre, moisture 6.0%, 4.5% volatile oil, 3.5% fixed oil and 3.1% curcumin (Manjunath,

2001;Nunes ,2009; Olojede et al., 2005). Curcumin is the most active component of turmeric

which makes up 2 to 6% of the spice. It is the phytochemical that gives a yellow colour to

turmeric and is recognized to be responsible for most of therapeutic effects Bizuneh Adinew,

(2012). Curcumin is hydrophobic in nature and freely soluble in dimethylsultoxide, acetone,

18
alkalis ethanol, chloroform, and oils and insoluble in water. It melts at 176 – 177 oC and forms

red-brown salts with alkalis. In the molecule of curcumin, the main chain is aliphatic, unsaturated

and acyl group may be substituted or not Sawant and Godghate (2013). Composition of the

Turmeric is shown in the table 2.1 Sawant and Godghate extracted the rhizomes of Curcuma

longa in acetone, methanol, ethanol and chloroform solvents giving 16, 10, 15.42, 25.75, and

15.50% yields, respectively. From the results, Saxena Jyoti et al. (2012) isolated ten

phytochemicals (carbohydrate, proteins, starch, amino acids, steroids, glycoside, flavonoid,

alkaloid, tannin, and saponin) from methanolic extracts of rhizomes. Rajesh et al. (2013) also

reported ten phytochemicals from methanolic extract of curcuma longa. Swadhini, et al (2011)

obtained six phytochemicals (alkaloids, flavonoids, tannin, saponins, cardiac glycosides and

phenol) from aqueous extract of turmeric. Sawant and Godghate (2013) has reported that

ethanolic extract gives more percentage yield (25%) than methanolic extract. Acetone extract

revealed the presence of 15 phytochemicals; methanolic extracts 16; ethanolic extract 13 while

chloroform extract contains 12 secondary metabolites (Sawant and Godghate, 2013).

19
2.1.10 GINGER

Figure 1: Ginger plant and rhizome

Ginger (Zingiberofficinale Roscoe) is a member of the Zingiberaceae family of plants. The

English term ‘ginger’ originated from Sanskrit word ‘Sringavera’ which means horn-like. The

underground stem (rhizome) is used for preparation of ginger.This rhizome can be processed into

a powder, syrup, volatile oil, and oleoresin.The rhizome contains fats, carbohydrates,

protein,fiber, water, and volatile oil.It has been a part of healing strategies in Asia, India, Europe,

and the Middle East for centuries for treatment of such disorders as arthritis, stomach upset,

asthma, diabetes, and menstrual irregularities, to name a few(Patrick et al, 2007)

According to a 2010 study published in the Journal of Microbiology and Antimicrobials”, ginger

proved to have higher antimicrobial power than conventional antibiotics against two strains of

staph infections. Ginger is thought to have anti-inflammatory properties, sometimes used to treat

arthritis. Ginger has been used for its herbal properties, which are especially helpful in easing

stomach and motion sickness. This herb has been effective in controlling nausea and vomiting. It

is hypothesized to work by changing serotonin receptors in the digestive tract.Ginger appears to

work like ibuprofen for menstrual pain, according to one of the study(Asani and Verma, 2007).

20
The main aim to write this review is to give insight on Zingiberofficinale about its valuable

nutritional and pharmacological properties which will help studentsand researchers to get the

overall information about its published nutritive and pharmacological properties for their further

research.

Ginger has proved to have higher antimicrobial power than conventional antibiotics against two

strains of staph infections. Ginger is thought to have anti-inflammatory properties, sometimes

used to treat arthritis. Ginger has been used for its herbal properties, which are especially helpful

in easing stomach and motion sickness. This herb has been effective in controlling nausea and

vomiting. It is hypothesized to work by changing serotonin receptors in the digestive tract.Ginger

appears to work like ibuprofen for menstrual pain, according to one of the study(Tao, et al, 2008)

The main aim to write this review is to give insight on Zingiberofficinale about its valuable

nutritional and pharmacological properties which will help studentsand researchers to get the

overall information about its published nutritive and pharmacological properties for their further

research(Patrick et al, 2007)

2.1.10.1 Nutritional Composition of Ginger

Most of the food components including macro- and micro-nutrients play important role as a

nutraceutical, and provides potential health benefits (Bernal et al 2010). Dietary fiber,

polyunsaturated fatty acids (PUFA), proteins, amino acids, minerals, vitamins and other

bioactive compounds are considered as beneficial nutrient components (Andlauer and Fürst,

2002). Fresh ginger contains 80.9% moisture, 2.3% protein, 0.9% fat, 1.2% minerals, 2.4%fibre

and 12.3% carbohydrates.The minerals present in ginger are iron, calcium and phosphorous. It

also contains vitamins such as thiamine, riboflavin, niacin and vitamin C. The composition varies

with the type, variety, agronomic conditions, curing methods, drying and storage conditions

21
Table 1:Nutritional composition of ginger (per 100g)

Constituent Value Constituent Value

Moisture 15.02 ± 0.04 Ash (g) 3.85 ± 0.61 (4.53)

Protein (g) 5.087 ± 0.09(5.98) Calcium (mg) 88.4 ± 0.97 (104.02)
Fat (g) 3.72 ± 0.03 (4.37) Phosphorous (mg) 174±1.2 (204.75)
Insoluble fibre (%) 23.5 ± 0.06 (27.65) Iron (mg) 8.0 ± 0.2 (9.41)
Soluble fibre (%) 25.5 ± 0.04 (30.0) Zinc (mg) 0.92 ± 0 (1.08)
Carbohydrate (g) 38.35 ± 0.1 Copper (mg) 0.545±0.002 (0.641)
Vitamin C (mg) 9.33 ± 0.08 (10.97) Manganese (mg) 9.13 ± 001 (10.74)
Total carotenoids (mg) 79 ± 0.2 (9296) Chromium (µg) 70 ± 0 (83.37)

2.1.10.2 Health Benefits of Ginger

Anti-oxidant action

Ginger and some specific constituents have demonstrated antioxidant effects in several cell

culture systems. Furthermore, there are animal studies showing that ginger extracts and

individual ginger constituents such as -gingerol can protect several tissues and organs against

damage due to a variety of oxidation-inducing stressors like ultra violet B (UVB) and COX-2

idiom a promising therapeutic agent against UVB induced skin disorders, has been studied both

in-vitro & in-vivo. It also has a protective role to toxicity and lethality against some agent like

carbon-tetra chloride, cisplatin etc(Patrick et al, 2007)

Anti- inflammatory

Ginger also shows a vital role in the suppression/inhibition in synthesis of proinflammatory

cytokines such as IL-1, TNF-α, and IL-8(Asani and Verma, 2007)

Anti tumor

22
Effect on migraine

500-600mg of ginger powder administration at the onset of migraine for 3-4 days at interval of 4

hours, reported to provide relief from migraine attack (Ahmed et al, 2008)

Neuro protective activity

The neuroprotective effect is partly attributable to an antagonistic action of ginger root extractson

monosodium glutamate effect, so the monoamines content was increased. From these results, we

can say that the ginger extract has a neuroprotective role against monosodium glutamate toxicity

effect(Ahmed et al, 2008)

Effect on Osteoarthritis

A highly purified and standardized ginger extract had a statistically significant effect on reducing

symptoms of Osteoarthritis of the knee. This effect was moderate. There was a good safety

profile, with mostly mild GI adverse events in the ginger extract group (Patrick et al, 2007)

Anti- diabetic

Several animal studies indicate that ginger may be beneficial in lowering problematic blood

glucose and lipid concentrations. Specific extracts of ginger lowered blood glucose, cholesterol,

and triglyceride levels and increased high-density lipoprotein cholesterol concentrations(Asani

and Verma, 2007)

Antimicrobial effects

Ginger has strong antibacterial and to some extent antifungal properties. In vitro studies have

shown that active constituents of ginger inhibit multiplication of colon bacteria. These bacteria

ferment undigested carbohydrates causing flatulence. This can be counteracted with ginger. It

inhibits the growth of Escherichia coli, Proteus sp, Staphylococci, Streptococci and

Salmonella(Ahmed et al, 2008)

23
2.1.11 SENSORY EVALUATION

Sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret

reactions to those characteristics of food and materials as they are perceived by the senses of

sight, smell, taste, touch and hearing. Sensory analysis, therefore, is indispensable and many food

industries integrate this program in their research and development plan. In the measurement of

sensory properties, two main types of sensory tests have been identified – analytical and

consumer sensory tests (Stone et al., 2004).

Sensory profiling is a descriptive method that qualifies and quantifies organoleptic properties of

products. In other words, sensory characterization of a food product begins with descriptive

sensory evaluation that provides a pre-defining terminology for describing sensory perceptions as

objectively as possible (Moskowitz, 2003). The terminology is, simply, a set of labels

(descriptors) that a panel has agreed upon that enables them to fully describe the sensory

properties of the products being evaluated.

Descriptive sensory analysis addresses some of the problems of language use, interpretation and

scaling difficulties. To achieve this, a sensory quality program is organized where time and effort

is taken to recruit and train panelists. This procedure also helps to obtain reliable data on the

product being evaluated. Sometimes reference samples, if available, are used to calibrate the

panel. In some cases, the terms may be selected from previously existing lists, in other cases they

may be specifically generated by a panel of assessors (Stone et al., 2004).

Methods for generating descriptors are classified according to whether the results are qualitative

or quantitative even though one could be transformed to another.

After the generation of descriptors, it is necessary to determine which of the descriptors

sufficiently describe the product. Generally, methods employed for descriptor generation tend to

24
yield many attribute sets many of which are unnecessary and therefore must be reduced to

feasible size. This reduction should aim to identify those descriptors that are sufficient to

describe the product fully, at the same time avoiding synonymous descriptors or characteristics

that are difficult to quantify (Dura´ n et al., 2009; Johnsen and Kelly, 2000).

Trained panelists have been used to carry out most of the methods put forward for vocabulary

generation and assessment of products through sensory evaluation. Several standardization

institutions recommend performing sensory profiling with a trained or an expert panel. This is

necessary because training positions the panelists to adopt an analytical frame of mind.

Conversely, untrained consumers tend to act non-analytically when scoring attributes (Lawless

and Heymann, 2008). However, free choice profiling which does not require training of panelists

has also been used successfully (Gains and Thomson 2000; Guy et al., 2009).

Recently, many authors have compared the performance of trained and untrained panels,

presenting different conclusions. This is so because the studies in both situations varied

significantly in terms of the nature and size of the covered product range, the methodology and

the data analysis (Labbe et al., 2003). Many published studies have demonstrated lack of

consensus on the impact of training on sensory descriptive analysis.

In the following publications authors showed that training really impacted on panel performance:

In a research conducted by Wolters and Allchurch (2004) where four different panels each made

up of six to eight subjects assessed 16 oranges. It was found that training increased the number of

discriminating and consensual attributes of the orange juices. The panels varied in duration of

training and in the number of scored attributes (60 h/97 generated attributes, 30 h/70 generated

attributes, 15 h/36 pre-defined attributes, 0 h/free choice profiling).

25
In a study conducted by Chollet and Valentin (2001), it was concluded that training increased the

specificity and precision of the vocabulary of 12 beers. Samples were assessed by two different

panels varying in size, duration of training and number of scored attributes (22 assessors/11 h/24

generated attributes, 18 assessors/0 h/22 generated attributes).

In a study conducted by Moskowitz (2006), the author found expertise to have no significant

impact on product rating in a study of 37 sauces/ gravies for meat or pasta. Samples were

assessed using the same predefined glossary (24 attributes) by two different panels varying in

size and expertise (12 experts, 225 consumers).

Labbe et al., 2003, concluded that the lack of consensus may be due to the different

methodologies which were adopted and the context (academic research, industry) within which

the study was conducted. In a typical industry setting, Labbe et al., 2003, supported the fact that

training indeed had an influence on the reliability of sensory profiling. In their study, untrained

panel was made to assess eight soluble coffees, representative of a benchmarking study. Training

sessions were organized for the subjects, after which they were asked to assess these products

again. The results showed that training was indeed necessary. Interestingly, their findings agreed

with those of Wolters and Allchurch (2004), Roberts and Vickers (2004), and Chollet and

Valentin (2001).

Even though some authors have seen no impact on training, many agree that training is necessary

in carrying out a descriptive sensory evaluation. Training, in fact, orients the minds of the panel

to have a common understanding of the meanings of the attributes selected and score products in

a similar and objective way. For consumer acceptance untrained panel always provides reliable

information since scoring is based on preference rather than description.

2.2 THEORETICAL FRAMEWORK

26
A theory according to Karl (1963) is a set of sentences which consist entirely of true statements

about the subject matter under consideration. However, the truth of any one of these statements

is always relative to the whole theory. Karl continued that the same statement may be true with

respect to one theory, and not true with respect to another. Karl also said that theories are

constructed to explain and predict. The theories to guide this research is; the theory of food

treatment, theory of plant medicine and nutrients and finally theory of blanching and drying

methods.

2.2.1 Theories of food treatment

Guiamba (2016) studied the theory of food treatment. He said that foods are highly perishable

matrices due to their interaction with the environment. For example apples left in ambient

conditions for a few minutes will become dark because of oxidation reactions. Heat, air and

light, are factors accelerating the biological and biochemical reactions occurring in the food.

Those reactions affect not only the sensorial properties but also the nutritional qualities and the

safety of the food. Production of tea from various sources ensures that various food items

(ginger, turmeric and lemon) are treated to prevent food from any kind of spoilage. Those can

be physical, biological, microbiological, chemical and biochemical. The main target of

preparation of tea is to come up with a product that will extend the shelf-life of a food product.

The shelf-life is defined as the maximum duration of storage where the food quality is retained

and that the product remains safe. When the quality or a sensory attribute is damaged, the food is

becoming unsuitable for consumption and we reach the end of the shelf-life (Rahman, 2007).

2.2.2 Theory and Hypothesis of plant medicine and nutrients

27
Alencar (2010), Bennett and prance (2000) studied the theory and hypothesis of plant medicine

and nutrient. He said that the versatility, availability, and diversification hypotheses attempt to

explain the increasing or disproportionately large number of exotic plants utilized in food

production.

The versatility hypothesis suggests that introduced plants are incorporated as food by way of

experimentation with introduced food and ornamental plants. This hypothesis has been supported

by several studies that found a high proportion of food products which were first introduced as

food and ornamental plants or for other non-medical uses.

The versatility hypothesis has also been expanded to suggest versatility is a positive selection

factor for plant use in general. Thus, this hypothesis predicts that people are more likely to retain

knowledge, use, and access to a plant that has a greater number of applications for humans

The versatility hypothesis, in this broader sense, overlaps with the plant use value hypothesis as

use value indices are largely versatility indices, and therefore, these two theories could benefit

from further integration. The availability hypothesis states that plants are used for food because

they are more accessible or locally abundant. This hypothesis was born, in part, out of studies

revealing the importance of anthropogenic habitats or disturbed areas in provisioning weedy and

introduced species for medicine. Availability is often conceptualized as a physical distance from

a home or community to the location where a plant grows in the wild, but could also be

considered in terms of seasonality, abundance, price, as well as access to markets, gardens, or

natural areas where plants are found.

2.3 EMPIRICAL REVIEW

28
Nicholas Ekow Anesi De-Heer carried out a study on formulation AND sensory evaluation OF

herb tea from Moringa oleifera, Hibiscus sabdariffa AND Cymbopogon citratus. he objectives of

the study were (1) to conduct chemical analyses on three herbs – Cymbopogon citratus leaves,

Hibiscus sabdariffa calyces and Moringa oleifera leaves – in order to assess their potential for

food product development; (2) to conduct acceptance tests on herb tea prepared from

formulations of the herbs; and (3) to generate descriptive vocabulary on the sensory properties of

herb tea. The herbs were unblanched and solar-dried. Standard methods were used to measure

proximate parameters, water soluble extractives (WSE), light petroleum extractives (LPE), pH,

total polyphenolics content (TPC) and minerals (Ca, Fe, Cu and Zn). Fifty (50) untrained

panelists conducted acceptance tests on infusions from nine formulations and one control, and a

nine-member trained panel conducted descriptive tests on infusions from three selected blends.

Results of chemical analysis revealed that Moringa, Roselle and Lemon grass had, respectively,

TPC of 35.70 mg/g, 27.81 mg/g and 15.37 mg/g; WSE of 7.44%, 12.38% and 4.07%; LPE of

3.48%, 2.71% and 4.1%; pH of 5.47, 2.73 and 4.53. Mineral analyses revealed that Moringa,

Roselle and Lemon grass had, respectively, Ca of 412.5 mg/100g, 294 mg/100g and Fe of 12.93

mg/100g; 24.26 mg/100g and 11.58 mg/100g. A total of seventeen (17) descriptors were

generated, defined and referenced for herb tea comprising six (6) appearance, three (3) aroma,

one (1) flavour, five (5) taste and two (2) mouthfeel descriptors. Herb tea brewed from product

532 (50% Moringa, 30% Roselle and 20% Lemon grass) was the most preferred in colour,

flavour, astringency and overall sensory properties while the control (100% Moringa) brewed the

least preferred herb tea in most of the sensory attributes. Product 532 was predominantly reddish

in colour (12.56) while the control was yellowish (11.93). Product 532 had high mean scores for

Turbidity (12.67), Herbal aroma (11.41), Citrus aroma (11.30), Sour taste (12.15) and

29
Astringency (11.41) while the control had significantly low scores for most of these attributes (≤

2.33). Herb tea from blend of Moringa, Roselle and Lemon grass was more appealing than herb

tea from only Moringa.

Alakali (2016) undertook a study on Quality Evaluation of Herbal Tea Blends from Ginger and

Pavetta crassipes Tea-like product (green tea) was developed using ginger (Zingiber officinale,

Rose) and Pavetta crassipes k. schum blends. Samples were blended in the following ratios

(ginger/pavetta): 100/0 (sample A), 80/ 20 (sample B), 60/40 (sample C), 40/60 (sample D) and

20/80 (sample E). The physicochemical, phytochemical, antinutritional and sensory properties of

the formulations were investigated. Results showed that increase in Pavetta crassipes level in the

formulation significantly (P < 0.05) increased protein (8.35 - 10.67), fat (4.6 – 6.31) and

carbohydrate (17.99 – 47.38) contents. However, moisture content, ash content and crude fibre

significantly decreased (p ≤ 0.05) from 8.72 – 7.54, 1.96 – 1.67 and 58.13 – 26.43 respectively.

The micronutrients including Ca increased significantly while Mg decreased with increased

Pavetta crassipes. Vitamin C content also increases significantly. The supplementation of Pavetta

crassipes leaf powder also decreased significantly (P < 0.05) the level of anti-nutrients including

oxalates, total phenol and alkaloids while phytates content increased significantly (P < 0.05).

Na2CO3, K2CO3 alkalinity and acid insoluble ash decreased significantly from 7.66 – 6.21,

11.23 – 8.32 and 57.93 – 27.36 respectively. There was o significant difference (p≤ 0.05)

between all the samples and Lipton tea (sample F). Sample C were generally more accepted

Nazni and Vimala (2012) undertook a study on Formulation AND optimization Of herbal tea

from Roselle (Hibiscus sabdariffa Linn.) The dried Roselle Calyces were purchased from a

local market. The dried calyces were put in the hot water at different ratios for a period of 15mts.

After the hot water extraction the calyces were filtered and cooled well. Sugar concentration like

30
11, 12, 13 and 14% were added to the final product. Among all the responses it was found that

optimum conditions were 60.29ml, 27.13 min, 3g, 0.85 O.D, 5.17pH, 28.37mg/100ml, 2.81%,

0.383% for Water(ml), Extraction Time (min),Sample(g), Colour Intensity(O.D) , pH, Ascorbic

acid (mg/100ml), Total solids(%),Total Titrable Acidity(%) and overall acceptability

respectively.

Gabriel Ifeanyi and Nkemakonam (2015) undertook as study on Production and Quality

Evaluation of Green and Black Herbal Teas from Moringa oleifera Leaf. Freshly plucked

Moringa oleifera leaves were processed into green and black herbal teas, due to its nutritional,

pharmacological and medicinal properties. The unit operations were plucking, destalking and

steaming for green tea or withering, grinding, fermentation for black tea prior to drying, milling,

grading and packing. The tea samples were subjected to chemical and microbial load analyses,

using standard methods. The results revealed the following ranges: proximate parameters; crude

protein (7.25-26.62%), moisture content (10.37-70.48%), crude fat (1.82-2.74%), crude fibre

(1.09-19.37%), ash content (0.94-9.75%), carbohydrate (15.31-44.93%); phytochemicals;

saponins (2.25-5.50%), flavonoid (6.0-16.50%), steroid (1.05-5.05%) and terpenoid (0.70-

1.23%) and anti-nutritional factors; tannin (0.23-1.32%), phytate (5.5-18.75%), cyanide (2.55-

12.00%) and alkaloid (0.65-2.20%). The ranges of vitamins detected were; vitamins A (7-35-

20.37 mg), B1 (0.11-2.85 mg), B2 (0.07-21.46 mg) and C (8.25-213 mg), while minerals

included calcium (465.5-2057.5 mg), phosphorus (74.80-225.00 mg) and iron (8.23-32.15 mg).

The microbial profile of green tea revealed 8.34×102 CFU gG1 total viable count, whereas no

mould growth was observed in both green and black Moringa tea leaves.

De-Heer et al (2013) undertook a study on formulation and sensory evaluation of herb tea from

moringa oleifera, hibiscus sabdariffa and cymbopogon citratus. The objectives of the study were

31
to conduct acceptance tests on herb tea prepared from formulations of three indigenous herbs:

Moringa oleifera, Hibiscus sabdariffa and Cymbopogon citratus. Fifty (50) untrained panelists

conducted acceptance tests on infusions from nine formulations and one control. Herb tea

brewed from product code- 532, composed of 50% Moringa, 30% roselle and 20% lemon grass,

was the most preferred in colour, flavour, astringency and overall sensory properties while the

control made up of 100% Moringa brewed the least preferred herb tea in most of the sensory

attributes.

32
 CHAPTER 3

MATERIALS AND METHOD

This chapter describes the procedure followed in carrying out this work. These include the

design of the study, area of study, sample collection, sample preparation, composition of tea

blends

3.1 Design of the research

Experimental research design will be adopted for this research work. According to Griffith, W.

Thomas (2001), an experiment is a procedure carried out to support, refute, or validate a

hypothesis. Experiments provide insight into cause and effect by demonstrating what outcome

occurs when a particular factor is manipulated. It vary greatly in goal and scale, but always rely

on repeatable procedure and logical analysis of the results. The design is suitable for this study

because it followed a procedure to produce and also test the sensory chracteristics of tea

produced from lemon grass, turmeric powder and ginger

3.2 Area of study

The study will be carried out in Umudike, Ikwuano Local Government Area of Abia State.

Umudike is located nine kilometers South-east of Umuahia - Ibeku, and it is situated on latitude

5˚23 ʹ9˝to 5˚ 23’30” N and longitude 7˚ 9ʹ10ʹʹ to 7˚9ʹ30ʹʹE. It is about 122 m above sea level in

elevation (Chukwu and Ajuamiwe, 2013).

33
The climate is of humid tropics with fairly even temperatures throughout the two seasons (dry

and rainy) of the year. The rainy season starts from April/May and ends in October/November

which is characterized by clouds driven by light winds, relatively constant temperatures, frequent

rains and high humidity but from early November, when the dry season starts, the weather clears

rapidly as the northeast trade wind shifts to become the dusty ‘Harmattan’ bringing in the drier

air from the Sahara desert. The dry season, notably dry with little or no rainfall, hotter days,

cooler nights, and lower humidity, ends in March/April. The ground level slopes gently towards

the Cross River flood plains dissected mainly by the Akwa ibom river systems (Chukwu and

Ajuamiwe, 2013).

3.3 Sample Collection

Lemon grass, turmeric powder and ginger root samples will be obtained from Ndioru Market in

Umudike, Abia State. The samples will be sampled with well clean secateurs and stored

separately in envelopes and labelled well and taken to the laboratory for pre-treatment and

analysis of phytochemical, mineral, vitamin and proximate.

3.4 Sample Preparation

All plant materials will be carefully inspected and all foreign materials removed. The samples

will be then gently rinsed in tap water. Lemon grass leaves will be cut into about three cm pieces

using a stainless steel kitchen knife. Ginger roots will be not cut into pieces, and the hairy root

part will be not removed. The samples will be spread thinly on paper and dried in a solar drier

for five days at a peak temperature of 62 °C. After drying the samples will be milled using an

electric Binatone Blender (China, Model BLG401). Milling will be performed for about 15 min.

The blender will be will behed before and after milling of each sample. The milled material will

be sieved through an Aluminum sieve (2mm). Part of the sieved samples will be mixed with

34
turmeric powder and stored in glass bottles with tight lids and labeled. Formulations will be

prepared from the rest and bagged in non-drip tea bags using an automatic tea bagging machine

(Telesonic ST101). Each tea bag contained approximately 2g of product. The tea bags will be

stored in glass bottles with tight lids and labeled for sensory analysis. A summary of the sample

preparation procedure is shown in Figure 3.1.

Three samples will be produced during the study thus; sample A, B, C, D, E and F.

Tea Sample A – 5g Lemon grass + 5g Tumeric Powder

Tea Sample B – 5g Lemon grass + 10g Tumeric

Tea Sample C - 10g Lemon grass + 5g Tumeric

35
Tea Sample D - 5g Lemon grass + 5g Ginger

Tea Sample E - 5g Lemon grass + 10g Ginger

Tea Sample F - 10g Lemon grass + 5g Ginger

3.5 Sensory Evaluation

Solid Herbal tea blend will be subjected to hot water treatment in a clean container for 6mins to

soften the leaves for adequate infusion and release of flavors. Stir for even circulation of the

flavor. Sensory evaluation on the infusion will be conducted. Twenty (20) panelists (12 female;

8 male) students will be recruited for the tests. Panelists will be mostly students aged between 18

and 24 years with few university staff. The number of panelists will be decided based on sensory

evaluation guidelines. Specific sensory characteristics of each recipe (Color, Bitterness,

Astringency, Aroma and Overall acceptability) will be rated separately on a scale of 1 to 5.

Scores will be defined as follows: (1) dislike very much; (2) dislike slightly; (3) like slightly (4)

like; (5) like very much. Numerical averages will be then calculated for a composite test score.

36
 CHAPTER FOUR

DATA PRESENTATION AND ANALYSIS

In this chapter, the results of the sensory evaluation was analyzed and discussed.

Pictures of Green tea samples (Lemon grass + Tumeric and Lemon grass + Ginger)

37
 4.1 Result Presentation

Research question 1: what is the sensory evaluation of tea produced from lemon grass and

turmeric of different proportion?

Table 4.1: sensory evaluation of tea produced from lemon grass and turmeric of different

proportion

Properties A B C
Appearance 7.77 ± 0.66 7.22 ± 1.39 6.44 ± 1.23

Taste 7.55 ± 0.72 7.22 ± 1.39 6.55 ± 0.88

Smell 7.44 ± 0.88 7.11 ± 0.92 6.44 ± 1.81

General 7.77 ± 0.66 7.44 ± 0.88 6.55 ± 0.88

Acceptability

Values are mean + standard deviation of triplicate samples

Table 4.1 shows the result obtained for the sensory evaluation of tea produced from lemon grass

and turmeric of different proportion. The attributes evaluated includes appearance, taste, smell

and general acceptability. The result revealed that Sample A, B, and C revealed that

38
1. The sample A (5g Lemon grass + 5g Tumeric Powder) was liked by the respondent in terms

of appearance with the highest mean rating of (7.77) which could be as a result of the

turmeric added to it and this is in agreement with Okeke (2009) who opined that turmeric

powder colour is remarkable and improves the appearance of food and also green tea. The

study also revealed that moderate application of lemon grass powder and turmeric powder

(5g Lemon grass + 5g Tumeric Powder) had made the appearance more appealing that the

sample B and C which had unequal proportion of ingredient

2. The taste of sample A (5g Lemon grass + 5g Tumeric Powder) proportion was most preferred

by the respondents and this is as a result of equal proportion of lemon grass and turmeric

powder. It also revealed that unequal proportion of ingredient could alter the taste of the

green tea and this is similar with onyekwere (2010) who found out that flavor-wise is

overwhelmingly earthy and bitter, almost musky and with a bit of spice, because it is bitter it

is usually balanced out by other texture or flavour.

3. The smell of the lemon grass tea sample A was most preferred by the respondent according to

the results. The results revealed that the taste of all samples were great because of the lemon

grass and this is in line with Yusuf (2006) who opined that lemon grass is luxurious and taste

like a delicious Thai spice. This also revealed that lemon grass was the key to the great smell

the lemon grass tea samples had but equal proportion of ingredient made the sample A most

preferred by the respondent

4. The result obtained from the sensory evaluation on the general acceptability of the

respondents showed that the sample A was most accepted by the panelist because of the taste,

smell and appearance which was achieved by the equal proportion of the lemon grass and

turmeric powder.

39
4.1.2 Analysis of Research Question 2: what is the sensory evaluation of tea produced from

lemon grass and ginger root of different proportion?

Table 4.2: sensory evaluation of tea produced from lemon grass and ginger root

Properties D E F

Appearance 6.88 ± 0.78 6.44 ± 1.81 6.88 ±1.05

Taste 7.00 ± 1.00 6.33 ± 1.58 7.33 ± 1.22

Smell 6.55 ± 1.01 6.33 ± 1.41 6.55 ± 0.888

General 7.00 ± 1.00 7.00 ± 0.70 7.33 ± 0.70
Acceptability
Values are mean + standard deviation of triplicate samples

The result on Table 4.2 above shows the result obtained for the sensory evaluation of tea

produced from lemon grass and ginger root of different proportion. The attributes includes

appearance, taste, smell and general acceptability.

1. The result revealed that Sample D (5g Lemon grass + 5g Ginger) and F (10g Lemon grass +

5g Ginger) was most preferred by the respondents with the mean value of (6.88) respectively,

which could be as a result of the ginger and the findings of Ope (2008) revealed that lemon

tea added with ginger is a great combination because it makes the appearance of the green tea

look more pleasant.

2. The study revealed that the lemon grass and ginger tea taste nice according to the sensory

evaluation, which could be as a result of the lemon grass which according to Yusuf (2006)

who opined that lemon grass is luxurious and taste very nice. The study also reviewed that

40
 samples D and F were most preferred in taste as a result of less proportion of ginger added to

the lemon tea.

3. Also the result revealed that all samples had great smell. The Lemon grass has a powerful

citrus smell which virtually removes or eliminate or remove the ginger smell as a result of it

powerful smell. This is in line with Yusuf (2006) who opined that lemon grass is luxurious

and taste like a delicious Thai spice. This also revealed that lemon grass was the key to the

great smell the lemon grass tea samples

4. The result of the sensory evaluation shows that sample D, E and F which was produced from

lemon grass and ginger of different proportions were all good with slight difference in mean

rating of all the parameters tested, but F was general acceptability more than other sample in

the tea produced from lemon grass and ginger root because of it had the most proportion of

lemon grass in it which is in agreement with Yusuf (2006) who opined that lemon grass is

luxurious.

41
 CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 Summary

The study to undertake a comparative assessment of the production and sensory evaluation of

lemon grass tea using organic ginger root and organic turmeric powder. It analyzed the following

objectives which is to; production of tea from Lemon grass and Ginger root, production of tea

from Lemon grass and turmeric and sensory evaluation of the products from the different blends.

The results showed that all samples produced from lemon grass and turmeric with different

proportion (A-C) were all good based on the mean rating, but the result of the sensory evaluation

showed that sample A (Lemon Grass (5g) and Tumeric (5g)) had highest mean rating for all of

the parameters tested including general acceptability. The result also revealed all tea samples

produced from lemon grass and ginger with different proportion (D-F) were all good with slight

difference in mean rating of all the parameters tested, but F was general acceptability more than

other sample in the tea produced from lemon grass and ginger root.

5.1.1 Restatement of the problem

There are a huge variety of herbal teas available in the market, each of which is designed to have

a specific therapeutic or medicinal benefit. However, there has been no research into formulation

of tea composed of ginger, turmeric and lemon grass

Due to the high content of micronutrients and important phytochemicals, ginger and turmeric

and lemon grass are good recipes for production of composite tea. According to Abbey and

Timpo (2000) indigenous herbs are in general heavily under-exploited in spite of their huge

42
dietary potential. It is therefore imperative to explore the potential of indigenous plant materials

in the development of new herb tea. It is therefore necessary to combine lemon grass with other

herbs such as ginger and turmeric in developing herb tea with an improved mouth feel and

sensory appeal. This is crucial because consumers are generally unwilling to buy food with poor

sensory appeal, irrespective of health or nutritional benefits. In view of this, this study centers on

comparative study on the production and sensory evaluation of lemon grass tea using organic

ginger root and organic turmeric powder.

Also, the cost of purchasing expensive and processed conventional tea with little knowledge of

the procedures involved in processing can be avoided. Rather than disposing as unwanted plant

Lemon grass can be used in variety of ways to produce nutritious tea beneficial to the health and

also save the cost of purchasing commercial ready - made tea in the market.

5.1.2 Description of Procedures Used

The study adopted Experimental research design which helps to carried out, to support, refute, or

validate a hypothesis or research objective. Sensory evaluation was also used in the study. The

reason for adopting the techniques here was to evaluate the qualities of the local soaps produced

with plantain peels and cassava peels to know the Appearance, taste, smell, and general

acceptability. The statistical tools used for data analysis was mean and standard deviation. The

mean and standard deviation was used to analysis the sensory evaluation questionnaire

5.2 Conclusion

This work attempted to undertake a comparative assessment of the production and sensory

evaluation of lemon grass tea using organic ginger root and organic turmeric powder. Based on

the research, it concludes that all samples produced from lemon grass with ginger and turmeric

43
with different proportion (A-F) were all good based on the mean rating and were suitable for

consumption.

5.3 Recommendation

From the study the following recommendations were suggested; work would

1. Lemon grass, ginger root and turmeric should be incorporated in the production of tea by

household and producer of tea condiment.

2. Further studies should be done on the sensory profiling, established by a trained panel to

obtain a complete and detailed study of sensory characteristics of flavored-lemon grass tea.

3. further studies will have to be carried out to ascertain the level and amount of ingredients

required to make lemon grass tea that will have all the valuable sensory parameters, for easy

market and consumption acceptability

5.4 Contributions to Knowledge

1. The study will be of immense benefit to manufacturers in the food production sector of

Nigeria. The results obtained from this study can spur further research in production of food

products from locally available materials.

2. It will broaden understanding of the sensory characteristics and preferences of herb teas in

particular and beverages in general. It will further advance research in herb tea product

development.

3. It will further provide consumers with new alternatives to traditional teas

4. It will help consumers of tea to have a clear knowledge of the nutritional and health benefits

of consuming tea made from tumeric and ginger root.

44
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 APPENDIX I

DEPARTMENT OF HOME ECONOMIC MICHAEL OKPARA UNIVERSITY OF

AGRICULTURE, UMUDIKE
SENSORY EVALUATION QUESTIONNAIRE
17th December, 2019
Good day,
Please you have been provided with six coded lemon grass tea samples labelled A, B, C, D, E, F.
You are expected to jugde the samples and record your judgements on your degree of Likeness
or dislikeness based on the following parameters Appearance, Taste, Smell, General
Acceptability using a 9-point hedonic scale provided below afterwards comment freely

Sample Code Appearance Taste Smell General

Acceptability
A
B
C
D
E
F
9- Like Extremely
8- Like very much
7- Like Moderately
6- Like Slightly
5- Neither Like nor Dislike
4- Dislike slightly

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3- Dislike Moderately

2- Dislike very much

1-

Dislike Extremely

Comment: ………………………………………………………………………………………...
………………………………………………………………………………………………………
..…………………………………………………………………………………………………….
……………………………………………………………………………………………………...
APPENDIX II

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