Quality assessment of locally produced black tea in Sardauna Local Government area of Taraba State, Nigeria
Article Sidebar
Main Article Content
Abstract
Background: Tea processing is a big investment among local tea processors on the Mambilla plateau. Tea processing technique and processing facilities are important factors that determine the quality of black tea. Locally fabricated equipment is used by local tea processors due to their inability to procure multimillion naira worth of CTC machine. The current study seeks to evaluate the quality of black tea processed by the local processors.
Methods: Locally processed black tea samples were obtained from local tea processors on the Mambilla Plateau in Taraba State, Nigeria. Processed black tea samples were also obtained from the tea processing companies on the Mambilla Plateau. The various tea samples were analyzed for biochemical quality parameters using standard procedures.
Results: Proximate analysis showed that, crude protein ranged between 0.97 and 1.98%; crude fiber ranged from 19.93-25.66%; moisture content ranged from 6.76 – 10.81%; fat content ranged from 0.32 – 2.60; ash content ranged between 3.76 and 7.83%; total phenol content ranged from 90.00 – 134 mg GAE/g; caffeine ranged from2.10 – 4.16mg/100g; DPPH free radical scavenging assay ranged from 0.021- 0.079EC50; theaflavin content ranged from 5.10 – 12.62mg/g while thearubigin ranged from 64.00 – 114.00mg/g.
Conclusion: Quality evaluation of the black tea samples showed that, the locally processed black tea was adequate in some quality parameters while there was quality deficit in moisture content, crude fibre, thearubigin and theaflavin. The processing techniques and facilities used by the local tea processors require upgrading to meet the desired quality standards.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Preedy VR. Tea in Health and Disease Prevention; Elsevier: Amsterdam, The Netherlands. Academic Press, 1st edition, 2013.
AOAC, Official methods of analysis. 17th Ed. Association of Analytical chemist, Horowitz Maryland, 2000; pp. 12-20
Jaradat NA, Hussen F M, and Al Ali A. Preliminary phytochemical screening, quantitative estimation of total ?avonoids, total phenols and antioxidant activity of Ephedra alata Decne, J. of Mat. and Environ. Sci. 2015;6 (6): 1771–1778.
Vignoli J A, Bassoli G, and Benassi MT. Antioxidant activity, polyphenols, ca?eine and melanoidins in soluble co?ee: the in?uence of processing conditions and raw material, Food Chemistry, 2011;124 (3): 863–868.
Belay K, Ture M, Redi, and A Asfaw. Measurement of ca?eine in co?ee beans with UV/Vis spectrometer, Food Chemistry 2008; 108(1): 310–315.
Borse B, Jagan L, Mohan Rao. Novel bio-chemical pro?ling of Indian black teas with reference to quality parameters, J. of Microbial and Biochem. Technol. 2012;14, 1–16.
Ifemeje JC, Ifemeje MO, Egbuna C, and Olisah MC. Proximate, Phytochemical and Antioxidant Mineral Compositions of Four Different Brands of Tea. Advance J. of Grad. Res. 2020; 8(1): 1-7.
Muhammad Adnan, Asif ahmad, Anwaar Ahmed, Nauman Khalid , Imran Hayat and Iftikhar Ahmed. Chemical composition and sensory evaluation of Tea (Camellia sinensis) Commercialized in Pakistan. Pak. J. of Bot. 2013;45(3): 901-907
ISO (International Standard Organisation) 3729. Black tea definition and basic requirements. International Standard Organization 1986.
Yadav KC, Ashok Parajuli, Bishnu Bahadur Khatri, and Lila Devi Shiwakoti. Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant. J. of Food Qual. 2020; 1-13
Robinson J M, and Owuor P O. Tea: Analysing and testing, in The Encyclopaedia of Food Sci. Food Technol. and Nutr, R. Macrae, R. Robinson, and M. Sadler, Eds., 1993; pp. 4537–4542, Academic Press, London, UK.
Mythili K, Reddy CU, Chamundeeswari D, and Manna P. Determination of total phenol, alkaloid, ?avonoid and tannin in di?erent extracts of Calanthe triplicate, J. of Pharmacognosy and Phytochemistry. 2014; 2 (2):40–44.
Bhattacharyya N, S Seth, B Tudu, P Tamuly, A Jana D, Gosh R, Bandyo padhyay, and M Bhuyan. Monitoring of black tea fermentation process using electronic nose. J. of Food Engine 2007; 80:1146-1156.
Abdolmaleki F. Chemical analysis and Characteristics of black tea produced in North of Iran. J. of Food Biosci and Technol. 2016; 6(1): 23-32.
Tao Tong, Ya-Juan Liu, Jinhong Kang, Cheng-Mei Zhang, and Seong-Gook Kang. Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea. Molecule 2019;24: 1-14.
Tuty Anggraini, Neswati, Ririn Fatma Nanda and Daimon Syukri. Effect of Processing on Green and Black Tea DPPH Radical Scavenging Activity, IC50 Value, Total Polyphenols, Catechin
Chen H, Shurlknight K, Leung T, and Sang S. Structural identification of theaflavin trigallate and tetragallate from black tea using liquid chromatography/electrospray ionization tandem mass spectrometry. J. of Agric. and Food Chem. 2012; 60: 10850-10857
Samanta T, Cheeni V, Das S, Roy A B, Ghosh B C, and Itra A. (2015). Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea. J. of Food Sci. and Technol. 2015; 52(4): 2387-2393
Obanda M, Owour P O, and Mang'oka R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chemistry 2001; 75: 395-404
Jolvis Pou, KR. Fermentation. The Key Step in the Processing of Black Tea. J. of Biosystem Eng. 2016; 41(2): 85-92
Stodt U W, Blauth N, Niemann S, Stark J, Pawar V, Jayaraman S, Koek J, and Engelhardt UH. (2014). Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments. J. of Agric. and Food Chem. 2014; 62: 7854-7861.
Cloughley J, and Ellis R T. (1980). Effect of pH modification during fermentation on the quality parameters of Central African black teas. J. of the Sci. of Food and Agric. 1980;31: 924–934
Muthumani T, and Kumar R S S. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry 2007;10: 98-102
Sanyal S. Tea manufacturing manual. Tea Research Association, Tocklai Experimental Station, Jorhat. 2011.
Sharma V, and Rao L J M. (2009). A Thought on the biological activities of black tea. Critical Rev. in Food Sci. and Nutr. 2009; 49: 379-404
Borah S, and Bhuyan M. Non-destructive testing of tea fermentation using image processing. Insight-Non-Destructive Testing and Condition Monitoring 2003; 45: 55-58.
Gill G S, Kumar A, and Agarwal R. (2011). Monitoring and grading of tea by computer vision- A review. J. of Food Eng. 2011;106:13-19