Development of different tested functional tea using Rosella, Beet-root & Moringa leaves by using MCSTD technology.

Abstract

The study, Development of different tested functional Tea using Rosella, Beet-Root & Moringa leaves by using MCSTD technology. Take different Percentage of Rosella, Beet-Root & Moringa leaves. Sample 1: M-90%, R-5%, BR-5%; Sample 2: M-90%, R-7%, BR-3%; Sample 3: M-90%, R-3%, BR-7% & make 3 different Tea. Proximate Analysis that Moisture, Ash & Protein; which results are: Moisture: S1-3.5%, S2-2.95%, S3-3.95%; Ash: 9.79%, 9.69%, 8.95%; Protein: 6.56%, 10.94%, 16.4%. A sharp increase in Moisture, Ash & Protein content was observe with the increase of Rosella, Beet-Root & Moringa Leaves Powder in each Sample. All Sample tested are good & acceptable with or without Sugar. Sample-1 is better than other Sample. Include maximum Nutritional value in this tea, Should Develop this type of Tea