ABSTRACT

The quality of produced tisanes (green and black) were analyzed in comparison with the commercial green and black tea. The physicochemical, antioxidant, radical scavenging activities, microbial content and sensory properties were determined. The result obtained on the proximate composition showed 17.12% protein, 53.66% carbohydrate and 3.19% ash for the green tisane. The samples had significant amount of calcium, zinc, iron, magnesium, potassium, and phosphorus (210 to 306.42mg/l 00ml). The physicochemical properties showed low pH and low titratable acidity in the range (4.08 to 5.81 and 0.41 to 2.41%), respectively. There were reasonable amounts of vitamin A, B, B», Ba, C and E. The green tisane had significant amount of flavonoid (1.02%), tannin (0.76%), and saponin (2.26%). Antioxidant contents were total phenols, (10.61 to 26.02mgGAE/ml), total flavonoid (1.03 to 1.83 mgQE/ml), FRAP (210.12 to 325.41 molFe?/L) and ABTS (21.53 to 26.12mmolTE/ml, the radical scavenging activities ranged from 4.01 to 8.66 nitric oxide, (20.83 to 29.83%) DPPH, (0.33 to 0.78%) reducing power and (12.27 to 18.41%) hydrogen peroxide scavenging potential. The result of the study showed that green tisane had the highest value of total polyphenol (26.02mgGAE/ml) and scored higher in radical scavenging potential. Microbial loads of the tea samples were at tolerable level (<10cfu/g) for total viable count, (<10cfu/g) for total mould count. The sensory attribute result showed that the green tisane scored second best in terms of taste, aroma, appearance, and general acceptability.