Formulation and Evaluation of Mango Leaf Tea Supplemented with Moringa and Ginger Powder

Abstract

Herbal teas contain bioactive compounds which have been reported to have beneficial effects in the prevention of various metabolic diseases. Hence, the current study was conducted to assess the qualitative and quantitative phytochemical composition, functional properties and sensorial attributes of different formulations of mango leaf teas supplemented with Moringa oleifera and ginger powder as supporting and activating herbs using standard analytical methods of Association of Official Analytical Chemist. Data was analyzed using one way analysis of variance and results expressed as mean ±standard deviation of triplicate determinations. The qualitative phytochemical analysis indicated the presence of tannins, flavonoids, terpenoids and cardiac glycoside. While quantitative analysis revealed that flavonoids ranged from (0.17-0.52 mg/g), tannins (0.07-0.11 mg/g), cardiac glycoside (1.08-1.89 mg/g) and terpenoids (50%-70%). The results obtained for functional properties revealed that pH ranged from (5.94-6.62), reconstitution index (4-6.6 g/cm3), swelling index (0.33-1.33cm3/g), wettability (3.08-3.14 mins), bulk density (0.25-0.29 g/cm3) and water absorption capacity (27.3-31.9). Mean scores of sensory evaluations for taste ranged from: (7.2-8.9), color (7.6-8.5), flavor (7.3-8.3), consistency (7.3-8.4) and overall acceptability (7.9-8.7). Based on the results of this study, it can be concluded that mango leaf teas supplemented with Moringa oleifera and ginger powder are good sources of bioactive compounds with potential nutritional and health benefits.