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dc.contributor.advisor Mudau, F.N. Hlahla, Linda Noble
dc.contributor.other Mariga, I.K. 2012-01-23T13:55:38Z 2010 2010 2010-12
dc.description Thesis (M.Sc.) --University of Limpopo, Turfloop Campus, 2010 en
dc.description.abstract A study was conducted to determine the effect of fermentation temperature and duration on chemical composition of bush tea (Athrixia phylicoides DC.). Bush tea was fermented in incubators at different temperatures and for different lengths of time for quality improvement. Treatments for fermentation temperature consisted of control (24°C; room temperature), 30°C, 34°C, 38°C and 42°C where the tea leaves were fermented for 30 minutes. Treatments for fermentation time consisted of control (0), 60, 90, and 120 minutes at an incubator temperature of 22-26°C. A completely randomized design (CRD) was used with three replicates for both evaluations. The chemical analysis (polyphenols, tannins and antioxidants) were done using Waterman and Mole (1994) method. The results of this study demonstrated that fermentation temperature significantly increases polyphenols at 30, 34, and 38°C whereas tannin content showed a great reduction at 38 and 42°C. Increasing fermentation time achieved a significant increase in both polyphenols (60 and 90 minutes) and tannin contents (90 and 120 minutes). However, changes in either fermentation temperature or time did not give any significant influence on antioxidant content of bush tea. en
dc.description.sponsorship National Research Foundation en
dc.format.extent ix, 34 p. en
dc.language.iso en en
dc.relation.requires PDF en
dc.subject Athrixia phylicoides DC en
dc.subject Fementation en
dc.subject Bush tea en
dc.subject.ddc 635.0968 en
dc.subject.lcsh Horticulture en
dc.title Effect of fermentation temperature and duration on chemical composition of Bush tea (Athrixia phylicoides DC.) en
dc.type Thesis en

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