Production And Quality Evaluation Of Moringa (Moringa Oleifera) And Cinnamon (Cinnamomum Verum) Tea Powder Blend:- Chinonye, Oluchukwu D

ABSTRACT

This study investigated the production and evaluation ofthe quality ofmoringa and cinnamon ‘ropical brew tea powder. The specific objective which guided the study was to produce moringa leaves powder and cinnamon powder in different proportions, and to determine the mineral, vitamin, phytochemical properties and the antioxidant properties of the moringacinnamon blends tea samples. Furthermore, the sensory evaluation of the moringa and cinnamon tea samples were evaluated. Data generated were subjected to ANOVA ofcomplete randomized design while mean separation was done using Duncan multiple range test at 95% confidence level. Five different formulations—ML100 (100% Moringa Leaf), CP100 (100% Cinnamon Powder), ML70 (70% Moringa Leaf and 30% Cinnamon Powder), ML60 (60% Moringa Leaf and 40% Cinnamon Powder), and ML50 (50% Moringa Leaf and 50% Cinnamon Powder)—were analyzed for their nutritional and health-promoting properties. The results revealed significant differences among the samples analyzed, with the ML50 blend exhibiting the highest values for DPPH radical scavenging activity (269.0 mg/lOOg), Ferric Reducing Antioxidant Power (178.7 mg/lOOg), and polyphenol content (35.4 mg/lOOg). Vitamin content analysis revealed that ML50 had the highest levels ofVitamin C (188.5 mg/lOOg), while CP 100 showed the highest level of Vitamin Bl (106.0 mg/lOOg). The phytochemical analysis also showed that ML50 had the highest levels of flavonoid (269.0mg/100g) and phenol (178.7 mg/lOOg). In terms ofsensory attributes, 100% Cinnamon Powder (CP 100) tea was the most preferred in appearance, taste, texture, aroma, and general acceptability, while the blend of 50% Moringa Leaf and 50% Cinnamon Powder (ML50) offered a good balance between the two ingredients, making it the most acceptable blend. These findings show that mixing Moringa Leaf and Cinnamon Powder in equal amounts (50:50) greatly improves the antioxidant and phytochemical properties ofthe tea blend. This makes it a good option for use in functional foods designed to boost health. The study concludes that the ML50 blend is the best choice for providing these health benefits and has strong potential for use in developing functional foods.