alexa Effect of Process Variables on the Chemical Constituent
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Effect of Process Variables on the Chemical Constituents and Sensory Characteristics of Nigerian Green Tea

Odunmbaku LA1, Babajide JM2, Shittu TA2, Aroyeun SO3 and Eromosele CO4*

1Food Technology Department, Moshood Abiola Polytechnic, Abeokuta, Nigeria

2Food Science and Technology Department, Federal University of Agriculture, Abeokuta, Nigeria

3Cocoa Research Institute of Nigeria, Ibadan, Nigeria

4Chemistry Department, Federal University of Agriculture, Abeokuta, Nigeria

*Corresponding Author:
Eromosele CO
Chemistry Department, Federal University of Agriculture
Abeokuta, Nigeria
Tel: 2348039606373
E-mail: [email protected]

Received date: September 14, 2015; Accepted date: September 29, 2015; Published date: October 07, 2015

Citation: Odunmbaku LA, Babajide JM, Shittu TA, Aroyeun SO, Eromosele CO (2015) Effect of Process Variables on the Chemical Constituents and Sensory Characteristics of Nigerian Green Tea. J Food Process Technol 6:510. doi:10.4172/2157-7110.1000510

Copyright: © 2015 Odunmbaku LA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Green tea possesses functional properties with attendant health benefits, Nigerian tea leaves has only been commercially processed into black tea. This study therefore evaluated the effect of Steaming Time (ST), Drying Temperature (DT) and Drying time (Dt) on the chemical and sensory properties of Nigerian Green Tea (NGT). Epical bud and two leaves from agronomic proven commercially viable clone were harvested from the Cocoa Research Institute of Nigeria experimental tea plots, Taraba State. Response surface methodology (Central Composite Design) was used to combine the three processing variables: ST (60, 90 and 120 s), DT (60, 65 and 70ºC) and Dt (90, 120 and 150 min). Epigallocatechin gallate (EGCG), Epigallocatechin (EGC), Epicatechin gallate (ECG) and Epicatechin (EC) contents of NGT were determined using High Performance Liquid Chromatography while descriptive sensory evaluation of NGT samples was carried out using semi trained panellist. Data generated were subjected to ANOVA and regression analysis. Results showed that NGT contain EGCG, EGC, EC and ECG contents that ranged from 46.90 to 178, 0.30 to 4.24, 1.03 to 8.83, and 8.05 to 33.96 (mg/g), respectively. Greenness, sweetness, bitterness, and astringency score of NGT extracts were 4.00-6.00, 1.00-2.23, 5.07-7.97 and 1.00-2.23 respectively on a 1-9 intensity scale. This study revealed that acceptable green tea can be obtained from Nigerian tea leaves in terms of chemical constituents, especially for the high EGCG content. The optimum process conditions for NGT were steaming for 60 s and drying at 70ºC for 150 min for high EGCG content and sensory acceptability.


Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version