GANODERMA TEA FORMULATION WITH MORINGA

ABSTRACT

Dietary habits influence the risk of developing a variety of diseases. The use of dietary substances is receiving increasing attention as a practical approach for reducing the risk of developing these diseases. Tea has played an active role in the prevention of certain kinds of disorders, especially chronic diseases in humans... The usefulness of tea polyphenols may be extended by combining them with medicinal plants that can act as antioxidants. Hence, the study is to determine the taste, acceptability and antioxidant present in Ganoderma tea formulation with scent leaf, bitter leaf and moringa leaf. Ganoderma tea was formulated by adding different herbs (Moringa oleifera, Ocimum gratissimum and bitter leaf) in the ratio 10:90, 20:80, 40:60. Dried Ganoderma mushroom was blended with dry scent leaf, bitter leaf and Moringa leaf and stored in an air tight container for further analysis. The dried blended mixture were boiled and given the panelists to evaluate taste and acceptability. The result showed that, bitter leaf formulation has the highest bitter taste followed by scent leaf and moringa has the least number. For the acceptability, panelists prefer formulation that contain ganoderma and scent leaf among others, this was because of its unique aroma. The DPPH radical scavenging showed that all the formulations showed antioxidant activity when compared with the standard.