ABSTRACT
The optimization and drying
of Moringa leaves is the key challenges
of so many household especially if high nutritive value is needed which
required the good preservation methods. And the tea made from Camellia sinensis
can be presented as black, yellow, white and oblong tea. However, each has its
unique flavor and property determined by the degree and type of processing
employed (Toyb et al., 2016). Hence, this research will utilized the lemon
peels which considered as waste and the Moringa leaves to optimized the original
Moringa leaves tea selling in the market and determine the sensory analysis of
the tea produced. This study aimed at producing herbal teas from dried Moringa
leaves and lemon peels powder and determining the sensory properties of the
herbal tea produced Moringa leaves tea can be enhancing with different flavor
formulation. Lemon formulation has antioxidant activities hence it was
recommended that people should take regular intake of this formulation provided
that Moringa leaves tea remains their tea of interest.
TABLE OF CONTENTS
Tittle page:
- - - - - - - - - - i
Declaration: - - - - - - - - - - ii
Certification: - - - - - - - - - - iii
Dedication: - - - - - - - - - - iv
Approval page: - - - - - - - - - v
Acknowledgment: - - - - - - - - - vi
Abstract: - - - - - - - - - vii
Table of Contact: - - - - - - - - - viii
CHAPTER ONE
1.0 Introduction
- - - - - - - - - 1
1.1 Research
Problem - - - - - - - - 2
1.2 Justifications - - - - - - - - 3
1.3 Aim and
Objectives - - - - - - - - 3
1.4
Scope and Limitations - - - - - - - - 3
CHAPTER TWO
2.0 Literature
Review - - - - - - - --- 4
2.1 Moringa
Oleifera L. - - - - - - - 4
2.1.1
Taxonomical Classification - - - - - - - 5
2.1.2 Morphology
of Moringa oleifera L. - - - - - - 5
2.2 Botanical
and Geographical Distribution - - - - - - 5
2.3
Ethnomedicinal/Traditional Properties - - - - - - 6
2.4
Pharmacological Uses - - - - - - - - 7
2.4.1
Antimicrobial and Antifungal Activity - - - - - - 7
2.4.2
Anti-Inflammatory Activity - - - - - - - 8
2.4.3 Oxidative
Stress - - - - - - - 9
CHAPTER THREE
3.0 Materials
and Methods - - - - - - - 10
3.1 Sample
Procurement - - - - - - - - 10
3.2 Sample
Preparation - - - - - - - - 10
3.2.1 Production
of Moringa Leaves Powder - - - - - 10
3.2.2 Production
of Lemon Peel Powder - - - - - - 10
3.3 Formulation
of Moringa Leaves and Lemon Peel Herbal Tea - - - 11
3.4 Sensory
Analysis - - - - - - - - - 11
3.6 Experimental
Design - - - - - - - - 11
3.7 Statistical
Analysis - - - - - - - - 11
CHAPTER FOUR
4.0 Results
and Discussion - - - - - - -- 12
4.1 Results - - - - - - - - - - 12
4.2 Discussion - - - - - - - - - 13
CHAPTER FIVE
5.1 Conclusion
and Recommendations - - - - - - 15
5.2
Conclusion - - - - - - - - - 15
5.3
Recommendations - - - - - - - - 16
References - - - - - - - - - 17
CHAPTER
ONE
1.0 INTRODUCTION
Tea is ranked as one of the important world foods and is one of the most
widely consumed beverages in the world next to water (Schmidt et al., 2005). It is a traditional
beverage originally from China prepared by brewing processed leaves of the tea
plant, Camellia sinensis and overtime, it has become the oldest, most popular,
non-alcoholic caffeine containing beverage in the world (Kumar and Shruthi,
2014). Tea made from Camellia sinensis can be presented as black, yellow, white
and oblong tea. However, each has its unique flavor and property determined by
the degree and type of processing employed (Toyb et al., 2016). Tea has been found to protect against neurological
alterations that are induced by toxins present in the environment (Cho et al., 2008) and occasional consumption
of tea can also protect against mutations in humans resulting from ultra-violet
radiation (Malhomme et al., 2010).
Tea also contains theanine and catechins whose antioxidant properties
exhibit neuro-protective and free radical scavenging abilities respectively
(Kakuda, 2002; Xu et al., 2010). The
utilization of plants and plant extracts in tea production has led to tea
variants generally called “herbal tea” which are not produced from Camellia
sinensis leaves. Herbal tea is produced from brewing mixtures of herbs, fruits,
seeds, leaves or plant extracts of various plants (Ravikumar, 2014).
Moringa is a sole genus in the flowering
plant family, Moringa ceae. All its parts are not only edible but also healthy,
nutritious and with numerous potential uses (Fahey, 2006). It has medicinal and
antioxidant properties and contains a variety of proteins, vitamins and
minerals (Kamal, 2008).
Research has also shown that Moringa
is extremely low in fats and contains no harmful cholesterol (Bernett et al., 2003). In addition, Moringa oleifera leaves also have various biological
activities including the prevention of anemia in both children and adults
(Singh et al., 2018). The lemon tree
is an important medicinal plant of the family Rutaceae. Lemon is a citrus and
citrus fruits have been reported to contain bioactive compounds. The most
important being ascorbic acid which prevents and cures scurvy. It also contains
polyphenols (Aronson, 2001). Research has also shown that lemons have rich
antioxidant properties which play vital role in the production of collagen
needed in the relief of asthmatic symptoms. They also have high potentials to
protect against cancer and stroke (Ware, 2019). The lemon peels which are usually
considered a waste material actually contain higher amounts of phytochemicals
and volatile essential oils with higher antioxidant and antimicrobial
properties (Shahnah et al., 2007).
They also contain many polymethoxylated flavones which are rarely present in
other plants (Ahmad et al., 2006).
The sensory perception of a product by a consumer is very crucial for it
to thrive in the market irrespective of its health or nutritional benefits
(George et al., 2021). Phenolic
compounds such as tannins are well known for eliciting negative consumer
response because of their astringency and bitter taste. This probably explains
the poor sensory appeal of herbal teas produced solely from Moringa leaves or lemon peel despite their
nutritional and therapeutic benefits. The perceived astringency and bitter
taste therefore, could be one major factor limiting their use as sole
components of herbal tea during herbal tea production (Ware, 2019).
1.1 RESEARCH PROBLEM
The
optimization and drying of Moringa
leaves is the key challenges of so many household especially if high
nutritive value is needed which required the good preservation methods. And the
tea made from Camellia sinensis can be presented as black, yellow, white and
oblong tea. However, each has its unique flavor and property determined by the
degree and type of processing employed (Toyb et al., 2016). Hence, this research will utilized the lemon peels
which considered as waste and the Moringa leaves to optimized the original
Moringa leaves tea selling in the market and determine the sensory analysis of
the tea produced.
1.2 JUSTIFICATIONS
Moringa leaves and Lemon peel’s tea has several
health benefits that justify its production as it contains high amounts of
minerals, antioxidants, anti-inflammatory compounds, improved digestion,
conatin high amount of citric acid due to the lemon and also boost the
immunity. However, no research has utilized this scope although there are so
many papers on Moringa and the lemon
separately. Therefore, this research is designed to produce Moringa /Lemon
peel’s tea and perform sensory evaluation afterwards.
1.3 AIM AND OBJECTIVES
This study aimed at producing herbal teas from dried Moringa leaves and
lemon peels powder and determining the sensory properties of the herbal tea
produced.
And the objectives includes;
i.
To produce herbal teas from dried
Moringa leaves and lemon peels powder
and;
ii.
To determining the sensory
properties of the herbal tea produced in the study.
1.4 SCOPE AND LIMITATIONS
This
research work focus only on the Moringa leaves as well as Lemon peel’s, and
anything apart from this is not among the study scope. And the limitation
include the availability of raw materials and also the market of the herbal tea
may not be as large as that for traditional tea already in the market.
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