ABSTRACT

This study focused on the production and nutritional evaluation of ginger and cloves tea sweetened with honey. They were formulated in five distinct ratios of ginger and cloves (40%:60%, 45%:55%, 50%:50%, 55%:45%, and 60:40%) and 2% ofhoney added to each ofthe sample formulation. The tea samples underwent comprehensive proximate analysis to determine their moisture, crude protein, ash, crude fiber, fat, and carbohydrate contents, alongside physicochemical, phytochemical, microbial, and sensory evaluations. Moisture content ranged from 6.76% in GDC (40% ginger, 60% cloves) to 7.62% in GEC (60% ginger, 40% cloves), while protein content varied from 7.79% to 9.89%, with GEC having the highest value. Ash content, indicating mineral presence, was highest in GDC (5.80%), and carbohydrate content varied between 66.20% and 67.82%, contributing to an energy yield of 325.69 to 334.94 kcal. Phytochemical analysis revealed significant phenolic and tannin content, with antioxidant activity assessed through DPPH assays. Microbial tests confirmed safety, with bacterial counts from 0.5 x 103 cfu/g in GAC (50% ginger, 50% clove) to undetectable levels in GCC (55% ginger, 45% clove) and GEC (60% ginger, 40% cloves). Fungal counts were minimal, with GAC showing the highest 0.7 x 103 cfu/g and GEC no growth, meeting safety standards for herbal teas. Sensory analysis on a 9-point hedonic scale demonstrated high acceptability, with scores from 6.15 to 6.30, underscoring consumer preference for all formulations. These results suggest ginger and cloves tea sweetened with honey is a nutritionally rich, safe, and appealing beverage with potential health benefits.