Tea is at present the most widely consumed beverage in the world and therefore ranks as an important world Food product. Some of the chemical constituents of tea contributing to the quality attributes along with others are strong antioxidants. Antioxidants are substances that, at low concentrations, put off or retard the oxidation of easily oxidisable bio molecules such as lipids, proteins and DNA. The waste materials such as the peels and pomace are a source of sugars, minerals and organic acids, dietary fibers and phenolics which have a wide range of actions which includes antioxidants, antimutagenic, cardio preventive, antibacterial and antiviral activities. Pomegranate peels yield more of the powerful antioxidants such as flavonoids, phenolics, and proanythocyanidins than what the pulp yields. Even the tests performed to test antioxidant activity showed that the peels of the pomegranate fruit had higher activity levels than the pulp. These findings are interesting in that the antioxidant activity in the peels was more successful in protecting LDL cholesterol against oxidation. Cinnamon is mostly used in the aroma and essence industries due to its fragrance, which can be integrated into varieties of food stuffs, perfumes, and medicinal products. Cinnamon has several health benefits such as anti-inflammatory, antitermitic, nematicidal, mosquito larvicidal (Cheng SS. et al (2004), insecticidal, antimycotic and anticancer agent. Lemon peels contain about 5 to 10 times more vitamins than lemon juice they contain high amounts of calcium and vitamin C, lemon peels have been shown to aid preventing osteoporosis, inflammatory polyarthritis, and rheumatoid arthritis. Five treatments were developed using different waste product such as pomegranate peel, lemon rind powder, cinnamon i.e- T1-15 gms of sp(sugar powder) with addition of 5gms of ppp(pomegranate peel powder),1.25gms of cp(cinnamon powder) and 1.25 gms of tp(tea powder), 0.25gms of lrp(lemon rind powder). T2- 20gms of sp with the incorporation of 15gms of ppp,1.66gms of cp and 1.25gms of tp, 0.25gms of lrp. T3- 25gms of sp with the addition of 10gms of ppp, 2.5gms of cp, 1.25gms of tp, 0.25gms of lrp. T4-10gms of sp with the mixing of 2.5gms of ppp,1.66gms of cp & 1.66gms of tp, 0.25gms of lrp. T5- 15 gms of sc (sugar crystal) with addition of 5gms of ppp, 1.25gms of cp, 1.25gms of tp, 0.25gms of lrp. These five treatment was evaluated by sensory evaluation. Sensory evaluation was carried out using 9 point hedonic scale, out of the five treatments, best acceptable product was T3 with highest average (41) & with least SD (0.81).
