Effect of Drying on Quality and Sensory Attributes of Lemongrass (Cymbopogon citratus) Tea

Phumudzo Mabai, Adewale omolola, Afam I. O. Jideani


The aim of this study was to investigate the effect of drying on quality and sensory attributes of lemon grass (Cymbopogon citratus) tea. Lemongrass (C. citratus) leaves were dried using four different drying methods: sun, solar, oven (40, 50, and 60°C), and microwave (50 W). Teas made from the grass were analyzed for colour, pH and sensory attribute. Data obtained were statistically analyzed using SPSS Version 23 one way analysis of variance and means were compared using Duncan multiple comparison test (p ˂ 0.05). Results obtained indicate that after drying the moisture content were significantly reduced. Ash content results showed no significant difference amongst lemongrass samples dried under difference drying methods. However, there was a significant difference (p < 0.05) in the pH of tea made from the lemongrass dried under different drying methods. Results indicate that drying temperature and time are the main factors affecting the colour of dried lemongrass leaves for tea. There was a significant difference (p < 0.05) in the colour profile of the dried leaves. Sensory evaluation results showed that the colour, aroma, taste, and overall acceptability scores of tea from lemongrass dried with oven at 40°C was highest. The study revealed that oven drying at 40°C for 15 hours was found to be most suitable for drying of lemongrass leaves for tea production in order to retain appreciable sensory attributes.


Lemongrass, drying methods, tea, organoleptic properties, chemical properties, sensory evaluation.

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DOI: https://doi.org/10.5539/jfr.v7n2p68

Copyright (c) 2018 Phumudzo Mabai, Adewale omolola, Afam IO Jideani

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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