Development of herb tea from Hibiscus Sabdriffa, ginger and dandelion

Abstract

The drinking of tea started hundreds of years prior explicitly in China, and has over the course of the years become an indivisible piece of most societies around the world. This study, hence, determined to develop a tea from hibiscus sabdriffa, ginger, and dandelion to help improve the nutritional and health status of workers and give alternative use of these plants to people and families. Experimental research design was used for the study. Eighty sedentary workers were purposively sampled, to evaluate 6 herb tea samples code named CHT, DHT, LHT, LDHT, CCT and LCT and a control Lipton. A questionnaire was used to collect quantitative data from the research participants. The samples were formulated from hibiscus, ginger and dandelion. The nutrients and sensory appeal of the herb tea were nutrient dense with high protein content ranging from 15.49 in CCT to 0 .86 the least in the control. Although the control had the least in protein content, it turned out to have 10.42 as the highest in moisture content. CHT, DHT, LHT, LDHT, CCT and LCT ranges from 62.29, 62.14,55.49,55.40 ,54.49,52.57 respectively in carbohydrates and fibre but lower in fats. The dry matter content was higher in infusion with magnesium recording very insignificant in the infusion. All the formulations recorded high mineral contents in the composite tea. LCT was the most accepted, followed by CCT, LDHT, LHT, LIPTON, DHT and CHT in that other. Comments received from the evaluation by panellists showed that the appealing colour and the aroma of LCT made panellist prefer it most to the other formulations and the control. Using hibiscus flavoured brand of lipton as control will be well acceptable to the other formulations.