Browsing by Author "Grace Yeka Ayikoru"

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    Formulation of a Tea Blend Using Tamarind, Mango Leaves and Ginger
    (Uganda Christian university, 2025-06-01) Grace Yeka Ayikoru
    This study formulated and evolved a functional tea blend based on black tea, tamarind, mango leaves, and ginger to enhance the concentration of polyphenols and sensory acceptability. A D-optimal mixture design formulated 16 recipes tested among 480 panellists under a 9-point hedonic scale. Results reflected ginger (15.8%) and tamarind (10.5%) greatly influenced flavor and acceptability, while black tea (85%) formed a good base. The optimized blend exhibited excellent desirability (1.000) and antioxidant activity confirmed by Folin-Ciocalteu assay whereby the total polyphenol content was seven times higher than the normal black tea which was used as a control (1,492.2 ± 16.10 mg GAE/100 mL) over traditional black tea (200 mg GAE/100 mL) with extremely high levels of statistical significance (p < 0.00001. Mango leaves contributed mangiferin (anti-diabetic activity), and ginger contributed gastrointestinal benefits. Problems were drying variability, and panelist biases. Recommendations are provided for packaging improvement, phytochemical profiling, and commercial scaling up. This research addresses a market niche by utilizing underutilized, local materials to create a health-related tea blend in harmony with trends for functional drinks and sustainability.