Guava (Psidium guajava L.) Leaves as Tea Infusion

Abstract

This experimental study determined the level of acceptability of “GUAVA (Psidium guajava L.) LEAVES AS TEA INFUSION”. The evaluators were purposively selected Coffee shop owners and HE Teachers of Igbaras National High School. The mean and the standard deviation were used determine the different formulation of the study. T- test were used to test the general acceptability of the product. The result revealed that there was a significance difference in the “Guava (Psidium guajava L.) LEAVES AS TEA INFUSION” as to its appearance, aroma, taste and general acceptability in three formulations. This was due to the additional amount of guava leaves. However, there was no significant difference in the general acceptability of Guava leaves as tea infusion in two formulations. The sensory evaluation showed that as to appearance, the product perceived as to “Very Light Brown” in all Formulations A and B; as to aroma, the product was perceived as perceived as “Guava Leaves Aroma” for Formulation A while Formulation B was perceived as “Moderately Aroma”. As to taste, for Formulation A, it was perceived as “Slightly Guava Taste” and for Formulation B as “Moderately Guava Tea Taste”; as to General Acceptability, for Formulation A, the product was perceived as “Either Liked Slightly” and in Formulation B as “Liked Moderately” by the evaluators.