Formulation and Sensory Evaluation of Herb Tea from Moringa oleifera, Hibiscus sabdariffa and Cymbopogon citratus

  • I Oduro
  • P Twumasi
  • M A Tandoh
  • G Ankar-Brewoo
  • N E De-Heer


The sensory appeal of tea, like all food products, is an important consideration in new product de-velopment. Tea in general and herb tea in particular are gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. Even though sev-eral underutilized plants exist with potential for processing into herb tea, research in product de-velopment of herb teas is limited. The objectives of the study were to conduct acceptance tests on herb tea prepared from formulations of three indigenous herbs: Moringa oleifera, Hibiscus sab-dariffa and Cymbopogon citratus. Fifty (50) untrained panelists conducted acceptance tests on infusions from nine formulations and one control. Herb tea brewed from product code- 532, composed of 50% Moringa, 30% roselle and 20% lemon grass, was the most preferred in colour, fla-vour, astringency and overall sensory properties while the control made up of 100% Moringa brewed the least preferred herb tea in most of the sensory attributes

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eISSN: 0855-3823