Studies on black tea production from fresh roselle calyxes
2018
Aregbesola, O. A. | Faborode, M. O. | Hounkanrin, B. A.
Black tea was produced from fresh Roselle calyxes adopting the general procedure for black tea production from tea plants. Different fermentation hours were used and the proximate analysis, vitamin C content, pH and mineral composition (iron, Calcium and Phosphorus) were determined. Roselle black tea produced met the standards for black tea and generally had an increase in nutritional content when compared to the initial nutritional content of the fresh Roselle calyxes. Production of black tea from Roselle calyxes could be exploited as a means of preserving, adding value to the calyxes and increasing the nutritional benefits of Roselle calyxes.
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