S.O. Aroyeun, O. Olubamiwa and M.A.K. Ogunjobi
Tea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material.
Abstract
Purpose
Tea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material.
Design/methodology/approach
Tea leaves of clones 318 and 143 obtained from the Mambilla Highland of the Cocoa Research Institute of Nigeria Ibadan, were infused in hot water and used in wine production. Processed tea bags from Unilever Plc, Nigeria (LP) were used as the control. All the three infusions were fermented for 120 hours at 30°C.
Findings
The pH, total solids, and the specific gravity of the musts showed a marked decrease with concomitant increase in titratable acidity. Macro elements of the tea leaves indicated significant differences in nitrogen, phosphorus, and potassium between clones. The different physiology of the tea clones was responsible for the varied tannins of the wines. Sensory evaluation of the wines showed that there were significant differences, p<0.05 value, among wines samples in all the attributes evaluated.
Originality/value
The taste of the wines produced from tea leaves and the aroma compared favourably with other commercially known tropical fruit wines used in the assessment, although there is need for further work on the improvement of the colour of the tea wines.
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Keywords
Sampson Kofi Kyei, William Iheanyi Eke, Godfred Darko and Onyewuchi Akaranta
This study aims to synthesize pigment and resin from agro-wastes and use them in the formulation of eco-friendly surface coatings.
Abstract
Purpose
This study aims to synthesize pigment and resin from agro-wastes and use them in the formulation of eco-friendly surface coatings.
Design/methodology/approach
The pigments and resin were synthesized through a chemical modification of agro-wastes. The pigments were characterized by infrared spectroscopy (FTIR) and were screened for their antimicrobial activities. The physicochemical characteristics of the cashew nutshell liquid (CNSL)-modified resin were evaluated. These precursors and other natural additives were used to formulate surface coatings, and their drying and adhesive properties were evaluated using international testing methods.
Findings
It was observed that the curing of the CNSL-modified resin depended on time and temperature. The pigments exhibited antimicrobial activity against E. coli and S. aureus and had high melting points, affirming their stability. The chemically modified precursors successfully yielded surface coatings with acceptable drying times and adhesion to the base substrate.
Practical implications
The use of agro-wastes as the main components of the surface coatings implies waste valorization, a reduction in production costs and the creation of job opportunities for sustainable development. To increase the chemical, physical, corrosion resistance and antimicrobial qualities of paint compositions, chemically modified peanut skin extracts and CNSL can be used as pigments and resins, respectively. This could be a green approach to achieving the targets of Sustainable development goals 11 and 12.
Originality/value
The paper outlines a prospective approach to use unwanted waste (peanut skin, cashew nutshells) and other natural additives as industrial raw materials. These novel surface coating precursors are cost-effective, readily available, eco-friendly and could replace conventional precursors.
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R.A. Hamzat, C.O. Jaiyeola and O.G. Longe
This experiment was set up to assess the potential of fresh kola testa in feeding the African giant land snail (Archachatina marginata) raised in a kola plantation. The…
Abstract
This experiment was set up to assess the potential of fresh kola testa in feeding the African giant land snail (Archachatina marginata) raised in a kola plantation. The nutritional qualities of the snail meat were then assessed after the trial. The feed intake, weight gain, shell breadth, aperture radius, shell length carcass values of the snails, the proximate analysis and the sensory evaluation of the snail meat were assessed for snails fed on four different diets.
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Olusegun Aroyeun, Gerald Iremiren, Samuel Omolaja, Feyisara Abiodun Okelana, Olayiwola Olubamiwa, R.R. Ipinmoroti, Amos Oloyede, Semiu Ogunwolu Olalekan, Daniel Andrew, Christiana Olayinka Jayeola, Fatai Abiola Sowunmi and Lukman Ola Odumbaku
The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the…
Abstract
Purpose
The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the conformance of the quality of the processed tea to the recommended international standard.
Design/methodology/approach
Locally processed and graded black teas were collected from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning (PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840 m above mean sea level and analyzed for quality characteristics. The methods used for the quality of black and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash, and ISO 1577 for acid insoluble ash. Other additional quality parameters evaluated for black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all tea locally processed by the farmers, in comparison to the ones processed under controlled conditions.
Findings
The results obtained in this study revealed that 59.2 per cent of the tea analyzed conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO 1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33 per cent of the processed tea conformed to international standard for black or green tea physical parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354, 368, 369, 353, 357, 143, 14 and 108 respectively.
Practical implications
The paper shows that production of green tea and black tea can be done locally without loss of quality if good manufacturing practices and hygiene practices are followed.
Originality/value
The use of clonal materials sourced locally that conformed to ISO standard from Nigeria could create new products (black and green tea) with high economic values to the farmers.