Chemical and Sensory Properties of Herbal Tea Produced from Monkey Sugarcane (Costus afer) and Asthma Plant (Euphorbia hirta) Leaves

1David, Esther I., 2Sunday-Joshua, Helen A., 2Ebeh, Chiajulum W., 3Ogene, Oyibe. A., 2Mgbebu, Patricia.O.,4Ayoola, Bolatito R., 5Ezechetam, Cecilia. C., 6Onu, Theresa. C.

Authors

1David, Esther I., 2Sunday-Joshua, Helen A., 2Ebeh, Chiajulum W., 3Ogene, Oyibe. A., 2Mgbebu, Patricia.O.,4Ayoola, Bolatito R., 5Ezechetam, Cecilia. C., 6Onu, Theresa. C. 1Department of Home Economics, Ebonyi State University, Abakaliki 2Department of Food Sciences and Technology, Ebonyi State University, Abakaliki 3Department of Arts and Social Sciences, Ebonyi State University, Abakaliki 4Department of Home Economics, Federal College of Education (Special), Oyo 5Department of Home Economics, Anambra State Polytechnic, Awka 6Department of Home Economics, Enugu State College of Education (Technical), Enugu Author

Abstract

The study analysed the chemical and sensory properties of herbal tea made from blends of monkey sugarcane (Costus afer) and asthma plant (Euphorbia hirta) leaves. Specifically, it determined the mineral, vitamin, phytochemical, anti- nutrients and sensory compositions of the herbal tea blend. The herbal tea blend was processed into powder and were formulated at the ratios of 100 % C. afer and 0 % E. hirta; 60 % C. afer and 40 % E. hirta; 50 % C. afer and 50 % E. hirta; and 40 %

afer and 60 % E. hirta. The herbal blends were evaluated using standard methods. The results of the mineral compositions are: calcium (24.30-33.20 mg/100g), magnesium (6.61-113.07 mg/100g); zinc (10.63-13.79 mg/100g); iron (9.32-21.24 mg/ml). Vitamin composition are; Vitamin C (1.78-2.44 mg/100g), Vitamin A (0.32-2.43 mg/100g) and Vitamin E (0.26-1.42 mg/100g). The results revealed the mineral and vitamin contents of the herbal tea were significantly different (p < 0.05) except for vitamin C. The phyto-nutrient compositions of the herbal tea blend are: alkaloid (1.30-2.40 %) and flavonoid (2.20-4.80 %). Anti- nutrient compositions of the herbal tea blend are; tannin (33.00-59.26 µg/ml) and oxalate (2.41-3.07 g/l). They were all significantly different (p < 0.05). The sensory characteristics of the herbal infusions for taste is (6.25-7.20), colour (6.45-7.22), appearance (6.10-7.30), aroma (6.30-7.30) and general acceptability (6.90-7.50). With the exception of general acceptability, the sensory characteristics of the herbal infusions were significantly different (p < 0.05). The herbal infusion with equal blends had the best organoleptic appeal. The study recommends that consumers could make up for nutrients such as calcium and magnesium from other sources to meet the Recommended Daily Allowance.