Article · Volume 2, Issue 1 · pp. 42–49
Availability of some Inorganic Micronutrients and Effects of Grading on their Levels in East African Black Teas and Infusions
W. Nyaigoti Omwoyo1, P. Okinda Owuor1, David M. Ongeri1, David M. Kamau2, Bowa O. Kwach1, Paul M. Munyao1, Mackie O. Otieno1
- 1Department of Chemistry, Maseno University, P.O Box 333-40105, Maseno, KENYA.
- 2Department of Chemistry, Tea Research Foundation of Kenya, P.O Box 820-20200, Kericho, KENYA.
Abstract
Inadequate micronutrients in diets cause health complications. Tea beverages are widely consumed fluids but it is not known if they could supply adequate micronutrients to overcome hidden hunger. East Africa supplies substantial amounts of tea to the world markets whose levels of micronutrients are unknown. Micronutrients levels in East Africa were assessed. Wide ranges and deviations were observed. Large particle size grades and local market teas had higher contents. About 41% and 82% Mn and Cu were extracted in hot water infusion. A2g cup of tea contributed 57% of the daily minimum requirements of Mn, but low levels of other micronutrients. Consumption of more than two cups of tea per day can supply enough daily Mn requirements.
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