Sorghum and millet and their products require specialized treatment in order to improve their nutritive value, organoleptic properties and shelf-life. They contain anti-nutrients which are the major phytochemicals which negatively affects their nutritive values. The phytochemicals of concern include tannins and phytates, which interfere with mineral absorption, palatability and protein digestibility. Malting and fermentation treatments were applied to reduce the anti-nutrients, improve protein digestibility, and acidity to increase the products shelf life. The effects of malting and fermentation on the cereals nutritive value and anti-nutrient reduction were studied and evaluated for a period of 8 days. A treatment combining malting for 3 days and fermentation for 2 days respectively both at room temperatures (25°C) was employed. Tannins and phytates were significantly reduced (p ? 0.05) by malting and fermentation. Protein digestibility was significantly (p ? 0.05) improved by malting and fermentation treatments; malted cereals digestibility ranged between 34.5-68.1% while the fermented flours protein digestibility range was 97.4-98.3%. The pH values were lowered to below 4.0, a level at which they could effectively inhibit spoilage microorganisms at the end of the fermentation period. A combination of optimum time treatments of malting and fermentation for 3 days and 2 days respectively were effective in reducing tannins and phytates and improving protein digestibility of the cereals.
Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK 306 (purple tea Variety) was used. Flavored teas were developed by blending the un-aerated purple tea with selected spices including ginger, lemon grass, nutmeg, cinnamon, tea masala (spice mix), and rosemary at different ratios and resulting products brewed and assessed by a sensory panel. Antioxidant activity, catechin analysis and sensory evaluation were done and results showed that all the spices had low antioxidant activities as compared to un-aerated tea from TRFK 306. Cinnamon had an antioxidant capacity of 89.89%, ginger 69.23%, rosemary 89.47%, tea masala 55.79%, nutmeg 46.99% and Purple tea (TRFK 306) 92.53%. Spices had a positive effect on consumer acceptability of purple tea at various threshold ranges. The three best rated spices included cinnamon at 10%, lemongrass at 10% and nutmeg at 25% with mean values of 6.88, 6.24 and 6.92 respectively on a hedonic scale. The results showed that some spices are preferred more with tea than others and some have lower threshold detection values than others. Overall, addition of suitable spices to the purple tea led to an increase acceptability of tea. Economic evaluation of purple tea blended with nutmeg showed a significant increase in cost, from Ksh 56.00, Ksh 58.07 and Ksh 61.17 for 0%, 10% and 25% spice to tea ratio respectively.
The aim of this study was to determine the levels of myricetin, quercetin, and kaempferol in green and black Kenyan types in relation to geographic location of production. Tea samples were extracted before chromatographic separations with a Shimadzu 20A HPLC coupled with PDA. Flavonol levels were quercetin > kaempferol > myricetin. Teas from east of rift, had quercetin 1.25 -1.83 mg/g and 1.29 -1.71 mg/g for green and black types, respectively. Kaempferol levels were between 1.28 -1.72 mg/g in green and 1.36 -1.76 mg/g in black tea. Myricetin ranged at 0.40 -0.79 mg/g green and 0.12 -0.38 mg/g black tea types. Total flavonols in green tea were highest at 4.28 mg/g while black tea was 3.83 mg/g. These trends agree well with those observed in teas west of the rift. For tea types, myricetin and kaempferol showed a significant difference (P ≤ 0.05) between green and black teas. Total flavonols showed no significant difference. Kenyan teas are a potential dietary source of flavonols myricetin, quercetin, and kaempferol as evidenced by the significant quantities recorded in this study.
Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties. Tea leaves are a major source of polyphenols. The aim of the present investigation was to determine the approximate level of polyphenols in different other parts of the tea plant to give comparative data on obtaining extracts that can be used to design products through value addition to assist in the prevention of diseases associated with oxidative stress. Twenty-one selected region specific tea varieties were used to obtain roots, flowers, leaves and barks. Leaves were prepared by microwaving and the remaining portions processed as green non-aerated teas and black aerated tea. Roots, barks, flowers were sun-dried and milled. Total polyphenol content was determined by calorimetric method using Folin-Ciocalteu reagent. The obtained results suggest that different parts of tea plant have varying numbers of total polyphenols with microwaved leaves having mean levels at 23.1%, steamed leaves (non-aerated green tea) at 22.37%, aerated leaves at 15.51%, barks at 14.92%, flowers at 10.62% and roots at 1.48%.
Value addition of bulk curl tear cut (CTC) black tea is important to meet emerging customer needs and address challenges in a competitive beverage market. Spicing of the tea is one way of value addition but little or no research has been done on the biochemical effect of blending tea with spices and consumer acceptability. A study was conducted to determine the effect of spices on consumer acceptability; pricing and anti-oxidant capacities of black CTC tea consumed in the Kenyan market. Six spices and a spice mix including; ginger, lemon grass, nutmeg, cinnamon, rosemary and tea <em>masala</em> were used to develop aerated spice tea. The spice mix-tea <em>masala </em>comprised of ginger, cinnamon, cardamoms, cloves, black pepper and nutmeg. The threshold levels of spice-tea blends for commercial purposes were demonstrated using three highly rated spices i.e. cinnamon, lemon grass and ginger. Economic costing was done using the cinnamon spiced-tea. The results showed that black tea had the<em> highest antioxidant</em> activity of 92.66% against that of the highest spice cinnamon 89.89%. Antioxidant activity of spiced tea significantly (P<=0.05) decreased with the quantity of added spice. Spices significantly (P<=0.05) increased consumer preference of the black tea and the preferred spice-mix ratios also differed. Some spices were preferred more than others as shown by the three best rated spice-tea mixes including; cinnamon at 10% lemon grass at 5% and ginger at 15% which had mean scores of 6.74, 6.35 and 6.58 respectively on a hedonic scale.
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