International Journal of Research Studies in Management
CollabWritive Special Issue
2025 Volume 13 Issue 5
Available Online: 3 June 2025
Author/s:
Samar, Carmela Rose P.
Camarines Sur Polytechnic Colleges, Philippines (crsamar@my.cspc.edu.ph)
Abstract:
This study focused on the development and evaluation of an herbal tea made from Moringa Oleifera (Malunggay) stems and twigs—parts of the plant often discarded during food preparation. The objective was to explore their potential as a sustainable, nutritious, and functional beverage alternative. Three drying methods were tested to determine their effects on the sensory qualities of the tea: sun drying (Treatment 1), pan drying (Treatment 2), and oven drying (Treatment 3). The tea samples were evaluated by 30 purposively selected respondents from the university and local communities based on appearance, texture, aroma, and taste. Among the treatments, oven drying (Treatment 3) received the highest acceptability scores, particularly in taste and texture, followed closely by sun drying (Treatment 1). Pan drying (Treatment 2) had the lowest ratings due to its strong, slightly burnt flavor and aroma. The most preferred treatment (Treatment 3) was further subjected to physicochemical analysis, revealing a pH of 7.15 (neutral) and moisture content of 8.01%, which meet acceptable food safety standards. The study demonstrates that Moringa stems and twigs are viable raw materials for tea production, providing an innovative way to reduce agricultural waste while promoting health and sustainability. The findings contribute to food innovation, sustainability practices, and potential entrepreneurial opportunities in the local community.
Keywords: Moringa Oleifera, herbal tea, sensory evaluation, drying methods, physicochemical analysis
DOI: https://doi.org/10.5861/ijrsm.2025.25062
Cite this article:
Samar, C. R. P. (2025). Exploring moringa stems and twigs as an alternative raw material for herbal tea production. International Journal of Research Studies in Management, 13(5), 79-87. https://doi.org/10.5861/ijrsm.2025.25062