Microbial Assessment of Herbal Tea Production with Natural Ingredients
DOI:
https://doi.org/10.26437/ajar.v10i2.805Keywords:
Beverages. cloves. herbal tea. lemongrass. sensoryAbstract
Purpose: The study aimed to assess the microbial safety and quality of herbal tea production using natural ingredients. The objectives of the research were to: determine the sensory characteristics of herbal tea produced using lemongrass, cloves, “precise”, and negro pepper. To evaluate critical control points for microbial contamination.
Design/Methodology/Approach: The study employed an experimental research design with staff from the Western Regional House of Chiefs as the population. A sample size of one hundred (100) respondents was selected for the study using purposive and convenience sampling methods. The sensory evaluation utilised a 7-point hedonic scale, whilst mineral content and proximate analysis were conducted. Analysis of Variance (ANOVA) was employed to evaluate differences among the various tea samples.
Findings: Participants showed a strong preference for Lemongrass (201) and Basic tea (204) due to their delightful taste experience, which encompassed appealing attributes such as colour, aroma, texture, and aftertaste. The investigation revealed notable differences in the nutrient composition of the herbal tea samples. Cloves (202) stood out for its higher protein and fat contents, with the highest counts of both aerobic microorganisms and yeast and molds, while Lemongrass was found to have more fibre and carbohydrates.
Research Limitation: This research focused on the production of herbal tea using negro, pepper, “prekese”, cloves and lemongrass.
Practical Implication: Healthcare systems benefit from validated safety standards for herbal products, reducing the burden of foodborne illnesses and contamination-related health issues.
Social Implication: The research contributes to food security by ensuring the safety and reliability of traditional herbal beverages while maintaining their cultural significance.
Originality/Value: This research contributes to food safety science by bridging traditional herbal knowledge with modern microbiological assessment methods, potentially influencing industry standards and regulatory frameworks.
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