Development and Quality Evaluation of Tea from Guava Leaves

Guava plants are attractive and produce delicious, sweet fruits. The aim of the research study was to "Development and Quality Evaluation of Tea with Guava Leaves", Tea was prepared from guava leaves and evaluated its Sensory analysis, proximate analysis and micronutrient composition. To prepare guava leaf tea, both ripened and un-ripened leaves were collected, washed, and dried. The leaves were then boiled and added additional ingredients such as jaggery, cloves, ginger, and fennel seeds. The resulting tea was evaluated for sensory attributes including aroma, appearance, texture, taste, mouth feel, and overall acceptability with 5-point hedonic scale rating. Statistical analysis of the sensory data showed that Sample B ripened leaves generally received higher scores across all attributes compared to Sample A un-ripened leaves, indicating a potentially better sensory experience. The nutritional analysis of the tea revealed that it provided a moderate amount of energy (372.22 kcal/100g), protein (1.12 g/100g), fat (0.58 g/100g). Carbohydrates were the main component contributing 90.63 g/100g. The tea was also found to be a good source of calcium (18 g/100g) and vitamin C (228.3 mg/100g), essential for bone health and immune support. The microbial parameters analyzed, the Total Bacterial count and Coliform Count were within acceptable limits, and the presence of Escherichia coli (E. coli) was absent, which indicating satisfactory hygiene standards. Guava leaves are known for their medicinal properties and have been traditionally used for treating various health conditions. The major flavonoid found in guava leaves is quercetin, which exhibits numerous beneficial effects, including antiproliferative and antimicrobial activities