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ISSN: 2157-7110

Journal of Food Processing & Technology
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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.


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