Mangrove Leaf Tea from Ceriops decandra: Sensory Evaluationand Nutritional Analysis

Abstract

This study investigates the acceptability, sensory characteristics, and proximate analysis of mangrove leaf tea derived from Ceriops decandra (Griff.) Ding Hou. The objectives of the study were to assess the overall acceptability of the tea, identify its sensory attributes such as aroma, taste, and mouthfeel, and determine its nutritional profile. A sensory evaluation was conducted with 30 panelists, and the results showed highacceptability, with a mean score of 8.32 on a 9-point hedonic scale. The tea was favored for its herbal aroma and mild sweetness, though its astringent mouthfeel was noted by all participants. Proximate analysis revealed that the tea contained 12.28% moisture, 11.71% ash, 0.43% crude protein, 2.50% total fat, and 73.08% carbohydrates, with an energy content of 317 kcal per 100g. The tea\u27s low fat and sugar content, combined with its high mineral profile, make it a healthy beverage option. The findings suggest that mangrove leaf tea has potential as a functional food, offering health benefits, particularly in managing diabetes and inflammation. However, further refinement of its sensory profile is recommended to enhance its broader appeal. Sustainable harvesting practices should also be emphasized to ensure the long-term viability of Ceriops decandra as a resource