Chemical and technological evaluation of tea by-products, I-chemical constituents of black tea leaf by - products

Indian and Kenian Black tea leaf by-products [tea by-products] were analyzed and compared to fresh black tea leaves. A low content of sugars, free amino acids and free phenols were found in tea by-products which were rich in pigments, tannins, protein, cellulose, Hemicellulose and lignin. The protein digestibility of tea leaf by-products were very low using pepsin and pancreatin enzymes but were high with the use of trypsin and a mixture of trypsin and pancreatin enzymes