Biochemical and Phytochemical Properties of Cola acuminata Varieties
O. A. Abiodun *
Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.
A. M. Oyekanmi
Department of Applied Science, Osun State Polytechnic, Iree, Nigeria.
O. J. Oluoti
Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: The aim of this work was to determine the biochemical and phytochemical properties of Cola acuminata varieties.
Place and Duration of Study: Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria, between August 2012 to June 2013.
Methodology: The kolanuts (white and red varieties of Cola acuminata) were oven dried at 80ºC for 16h and pulverized into powder. Proximate, mineral and phytochemical analyses were analyzed using standard methods.
Results: The results showed higher dry matter (91.88%) in the white variety, ash (4.71%) and fat (11.80%) contents were higher in the red varieties. White variety had higher crude fibre (10.08%), protein (10.92%) and carbohydrate (55.65%), sugar (2.29%) and starch (10.80%) contents. Carotenoid contents of red varieties (25.90mg/100g) were higher than that of white variety. The red variety had higher calcium (734.89mg/kg), magnesium (486.93mg/kg) and potassium (360.68 mg/kg) contents while the white variety had higher values in sodium (78.74mg/kg) and phosphorus (112.20mg/kg) contents. Red variety of Cola acuminata had higher phytate (10.67mg/100g), phenol (33.50mg/100g) and flavonoid (12.13mg/100g) contents while the white variety had higher values in alkaloid (8.21mg/100g) and tannin (8.13mg/100g) contents.
Conclusion: The nutrients in Cola acuminata varieties are comparable to other nuts with
high nutritional values. Apart from the potentials in pharmaceutical company, it could be explored in food industry for wine and juice production.
Keywords: Anti-nutrient, chemical composition, Cola acuminata, red variety, white variety