PROCESSING AND PACKAGING OF SCENT LEAVES AS A BEVERAGE

Scent leaves (Ocimum gratissimum) is a herb native to West Africa, contain bioactive compounds like essential oils, flavonoids, and alkaloids, known for antioxidant, anti-inflammatory, and antimicrobial properties. However, their commercial use is limited, mainly restricted to traditional culinary and medicinal practices. This study aims to develop a scent leaf beverage that supports cardiovascular health, bridging traditional uses and modern consumer demands. An experimental approach was adopted, involving four stages: sourcing and conditioning fresh scent leaves, trial testing for chemical properties, infusion analysis, and physical assessments like moisture content and Total Dissolved Solids (TDS). Fresh scent leaves were harvested, air-dried, ground into three particle sizes (0.30 mm, 0.60 mm, 1.18 mm), and infused in distilled water. Physicochemical analyses included measuring vitamins, minerals, anti-nutrients, and proximate composition. Initial tests, such as Electrical Conductivity (EC) and TDS, verified the retention of essential nutritional and chemical properties. The infusion process, using 2g of dried scent leaves in 25ml distilled water, explored different temperatures, particle sizes, and soaking times to identify optimal processing conditions for nutrient retention. Moisture content was determined using a modified ISSO 662 method, and key minerals (sodium, calcium, potassium, magnesium), vitamins (A and C), and anti-nutrients (tannin, phytate, saponin, oxalate) were analyzed. The study established that scent leaves can be processed into a health-promoting beverage with significant nutritional benefits, meeting modern consumer demands for plant-based functional drinks. Optimal conditions for particle size, soaking time, and water temperature were identified to maximize nutrient release, presenting a commercially viable, heart-healthy beverage option and expanding functional drink diversity in the market.