Food Chem. 2016 Feb 15;193:154-9. doi: 10.1016/j.foodchem.2014.11.045. Epub 2014 Nov 24.
Abstract
The
nutrient and phytochemical composition of two varieties of Monkey kola:
Cola parchycarpa and Cola lepidota were determined. The pulps were
extracted, grated and dried using solar dryer. Dried pulps were milled
into flour with attrition milling machine (0.5mm sieve size). The
nutrient compositions were determined using standard AOAC methods.
Gravimetric and spectrophotometric methods were used for phytochemical
determinations. There were significant (p<0.05) differences in the
proximate and some mineral and vitamin composition of the two varieties.
Most abundant minerals were calcium (195-199mg for C. parchycarpa),
potassium (204-209mg/100g for C. lepidota) and β-carotene
(2755-5028μg/100g for C. parchycarpa). Calcium:phosphorus and
sodium:potassium ratios were adequate (>1.0 and ⩽0.06, respectively).
Monkey kola had substantial amounts of iron, zinc, and copper; the
B-vitamins and vitamin C. The phytochemical contents were quiet high,
the most abundant being flavonoids (415-494mg/100g). Monkey kola is a
fruit that should be fully exploited for its potential health benefits.
Copyright © 2014 Elsevier Ltd. All rights reserved.
KEYWORDS:
Cola lepidota; Cola parchycarpa; Monkey kola; Nutrients; Phytochemicals; Underutilized fruit
