This study evaluated the sensory, mineral, and phytochemical properties of herbal teas formulated from Moringa oleifera leaves and seeds, flavored with ginger and garlic. The four components were dried, milled into powder, and formulated into five tea blend ratios. The samples, which are MMGG1 (86:10:3:1), MMGG2 (82:14:3:1), MMGG3 (78:18:3:1), MMGG4 (74:22:3:1), and MMGG5 (70:26:3:1), were developed using a mixture design and assessed for sensory acceptability, mineral composition (calcium, iron, potassium, phosphorus), and phytochemical contents (tannins, phenols, flavonoids, saponins). MMGG1 emerged as the most preferred sample across all sensory attributes, while MMGG3 and MMGG5 were the least accepted in overall mouthfeel and taste. Significant differences (p ˂ 0.05) were observed among samples for all sensory and mineral properties. MMGG5 recorded the highest calcium (28.58 mg/100 g), potassium (24.46 mg/100 g), and phosphorus (14.75 mg/100 g), whereas MMGG3 had the highest iron (2.86 mg/100 g). Phytochemical analysis revealed moderate levels of flavonoids, phenols, and saponins across all blends, with MMGG3 exhibiting the highest flavonoid content (1.43 mg/g). The inclusion of both moringa seeds and leaves with functional spices resulted in mineral-dense, antioxidant-rich herbal teas. These findings suggest potential for developing consumer-acceptable functional beverages with enhanced nutritional and health benefits.

Keywords: Antioxidants, functional beverage, garlic powder, ginger powder, herbs.