ABSTRACT

This study was conducted to produce and evaluate the quality of green and black herbal teas developed from Solanum aethiopicum (garden egg) and Lasianthera africana (editang), using Moringa oleifera as a control. The specific objectives were to produce green and black teas from the leaves ofthese vegetables, determine their proximate and phytochemical composition, evaluate their vitamin content, assess microbial safety, and conduct sensory evaluation. Freshly harvested leaves were processed into green and black teas using steaming and fermentation methods, respectively, while nutritional and phytochemical analyses were carried out using standard methods. A 2 x 3 factorial experiment arranged in a completely randomized design (CRD) was employed, and data were analyzed using analysis of variance (ANOVA) at p < 0.05. The results revealed significant (p < 0.05) differences in the nutritional, phytochemical, and sensory qualities ofthe teas. Editang Green Tea recorded the highest protein (26.82%) and energy value (335.09 kcal/100 g), while Editang Black Tea contained the highest carbohydrate (58.86%). Moringa Green Tea had the highest ash content (10.01%), suggesting high mineral density. Vitamin analysis showed that Garden Egg Black Tea was particularly rich in Vitamins A (850.02 pg/100 g), E (6.57 mg/100 g), and K (1.03 mg/100 g), whereas Editang Black Tea had the highest Vitamin D (0.07 pg/100 g). Phytochemical profiling indicated that Garden Egg Black Tea contained the highest flavonoids, tannins, and saponins, while Moringa Green Tea had the highest alkaloid content. Microbial counts (1.0 x 104-2.3 x 104 CFU/g) were within acceptable limits, though Staphylococcus aureus and Bacillus spp. were identified, highlighting the need for improved hygienic practices. Sensory evaluation showed that although Lipton (commercial control) remained the most acceptable, Garden Egg Green Tea and Moringa Black Tea were comparable in taste, aroma, and general acceptability, while Editang-based teas scored lower. The findings demonstrate that S. aethiopicum and L. africana teas possess considerable nutritional, phytochemical, and functional potential. Garden Egg and Editang teas, in particular, showed promising nutrient and bioactive profiles, while Moringa contributed significantly to mineral and alkaloid content. With optimization of processing conditions and improved quality control, these indigenous teas could serve as competitive, health-promoting alternatives to commercial teas, thereby supporting dietary diversification and the promotion of indigenous food resources.