Evaluation of Phytochemical, Nutritional and Antioxidant Properties of a Functional Tea Prepared from Blends of Local Spices Utazi (Gongronema latifolium), Nchanwu (Ocimum gratissium) and Tumeric (Curcuma longa)
C. A. Nwuneli, C. N. Ishiwu & C. R. Abah · European Journal of Nutrition & Food Safety · 2022
The study assessed the phytochemical, nutritional and antioxidant properties of a functional tea made from mixture of Utazi leaf Gongronema latifolium), Nchanwu leaf (Ocimum gratissimum) and Turmeric rhizome (Curcuma longa). The three spices were individually processed by drying...
Open access
Research Article
10.9734/ejnfs/2022/v14i930524