Proximate and Sensory Evaluation of Different Zobo-Moringa Blends Packaged in Tea Bags

Abstract

Different blends of Roselle calyx and Moringa leaves (90:10%. 80:20%, 70:30%, and 50:50% respectively) were used in processing the novel instant “Zobo-moringa mix” by drying, grinding and mixing of Zobo calyx, moringa leaves, ginger, cloves and orange flavour. Various recipes were formulated using linear programming, after which sensory evaluation was carried out to obtain an acceptable formula. Dried Moringa leaves were added at different proportion by varying the amount of Zobo calyx used. All samples were packaged in teabags. Proximate analysis was carried out on the samples. The results of the proximate analysis showed that the proximate composition of the samples was significantly higher (P < 0.05) in protein and it increases as the proportion of Moringa increases from 2.325% to 28.05%. For the crude fiber, there was a decrease in its composition from 14.00% to 5.70% as the proportion of Moringa increases. It is significantly low in carbohydrate from 59.98% to 29.62% as the proportion of Moringa increases. The results of the sensory evaluation of the samples showed that the samples into which Moringa were incorporated were generally more accepted than the conventional Zobo sample (control).