ABSTRACT

The production and evaluation of Tisane from Aidan fruit (Tetrapleura tetraptera) and Uziza seeds (Piper guineense) were carried out. The tisane produced were obtained from blends of Aidan fruit and Uziza seeds at 50 % Aidan fruit + 50 % Uziza seeds (sample A), 60 % Aidan fruit + 40 % Uziza seeds (sample B), 40 % Aidan fruit+ 60 % Uziza seeds (sample C), I 00 % Aidan fruit + 0 % Uziza seeds (sample D) and 0 % Aidan fruit + I 00 % Uziza seeds (sample E) and these were analyzed in comparison with ginger and lemon tea which served as the control for the experiment for their physico-chemical properties. The result for physico-chemical properties showed the following range of values for moisture (96.30 to 99.20 %), pH (5.30 to 6.54), 0.013 to 0.028 % (total titratable acidity) and 0.80 to 3. 70 % (total solids). Sample D ( I 00 % Aidan fruit + 0 % Uziza seeds) had the least pH and moisture content which indicated better storage stability. For evaluation of phytochemical content and antioxidant potentials, tisane produced from I 00 % Aidan fruit + 0 % Uziza seeds and 0 % Aidan fruit + I 00 % Uziza seeds were used. The results showed that the tisanes (especially 0 % Aidan fruit + I 00 % Uziza seeds) competed favourably with the ginger and lemon tea in terms of phyto-nutrient content and antioxidant potential and could be a rich source of natural plant nutrients and antioxidants required for disease prevention. The presence and identification of volatile compounds was also ascertained using gas chromatography-mass spectrometry (GC-MS). In tisane produced from 0 % Aidan fruit + I 00 % Uziza seeds, Isoxaben was the most predominant volatile compound while for tisane produced from 100 % Aidan fruit + 100 % Uziza seeds, the most predominant volatile compound-was Bicyclo[7.2.0]undec-4-ene,4, 11, 11-trimethyl-8-methylene- and for ginger and lemon tea, Squalene was most predominant but generally, hydrocarbons were most predominant. Other compounds such as decanal and vitamin E was identified. The sensory attributes were also evaluated and it was evident that tisane produced from 100:0; Aidan fruit: Uziza seeds, 60:40; Aidan fruit: Uziza seeds and 0:100; Aidan fruit: Uziza seeds were most preferred by the panelists while tisane produced from 50:50; Aidan fruit: Uziza seeds and 40:60; Aidan fruit: Uziza seeds were least pref erred.