Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Processing and Quality Evaluation of Green Papaya (carica Papaya L.) Leaf Tea

Nobel Dev
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abdullah Iqbal*
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

This research was aimed to develop papaya leaf tea from green papaya leaf. Papaya leaf tea was prepared by drying of fresh papaya leaves. Analysis of chemical composition indicates that there was no loss in proximate composition during drying except the vitamin C content which was degraded. The dried papaya leaf tea contains 4.7% moisture, 26.2% protein, 2.6% fat, 10.8% ash, 55.7% total carbohydrate and 35.5 mg/100g vitamin C. Papaya leaf tea was prepared using brewing time of 1, 2 and 5 minutes. Sensory evaluation was performed by using 9 point hedonic score and 10 panelists. The result showed that papaya leaf tea prepared with 2 minutes brewing time possesses the best sensory properties.

Keywords: Processing, Quality, Papaya leaf, Tea.

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Papaya

Objectives:

The objectives of this research are (i) To process tea from green papaya leaf; and (ii) To assess the quality and predict the optimum brewing time for the prepared leaf tea.

Methodology:

The experiment was performed in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. Green papaya leaves of same maturity level were collected from local area. Only two leaves were collected from each tree. Other ingredients and materials were collected from the local market and departmental laboratories. 2.1 Processing of Papaya Leaf Tea Papaya leaf tea was processed by drying of papaya leaf. Papaya leaf of same maturity level was collected first. The leaves were washed and kept in room temperature for two hours. Then the leaves were cut into small pieces and weighed. The leaves were placed in an open place for two hours afterward. The leaves were cut again even into smaller pieces. To remove further moisture leaves were put into a cabinet dryer on trays at 60⁰ C. After four hours of drying the trays were put into a hot air oven at 110⁰ C to remove the rest moisture for ten minutes. The weight of leaves was taken to calculate the yield. Then the leaves were crushed by the hand, packed in polythene bags and stored in cool and dry place. 2.2 Proximate Analysis of Papaya Leaf, Papaya Leaf Tea The of Papaya Leaf, Papaya Leaf Tea were analyzed using standard method such as moisture content, protein, ash, fat by AOAC (2005), Vitamin C content by of Ranganna (2004) while carbohydrate content was calculated by difference (Pearson, 1981). 2.3 Sensory Evaluation of Papaya Leaf Tea For statistical analysis of sensory data of papaya leaf tea, three different samples were evaluated for color, flavor, taste and overall acceptability by a panel of 10 members. The judges were selected randomly from the teachers and students of the Department of Food Technology and Rural Industries. Three samples of papaya leaf tea of different brewing time 1, 2 and 5 minutes were presented to 10 panelists and were asked to assign scores on a 9 point hedonic scale (Ranganna, 2004) with the ratings of: 1=dislike extremely; 2=dislike very much; 3 dislike moderately; 4=dislike slightly; 5= neither like nor dislike; 6=like slightly; 7= like moderately; 8= like very much; 9=like extremely. The scores given by the panelists were analyzed by statistical software (MSTATC).

Source of Information: Journal of Agriculture and Crop Science | Year-2015 | Volume 2 | Pages 01-06

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Papaya leaf tea can be prepared from green papaya leaf by mechanical drying. This study shows the possibility of production of papaya leaf tea. The production will be economically feasible because of the low-cost and availability of the raw material. Papaya leaf tea of 2 minutes brewing time shows the best sensory properties. So, a brewing time of two minute may be recommended and regular intake of papaya leaf tea may be used as preventive measure of cancer due to its powerful anti-cancer agent.

Knowledge Management: Journal