Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

Arogba, Sunday S.

doi:10.1006/jfca.1999.0839

Cited by 13 publications

(8 citation statements)

References 18 publications

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“…Other researches were also showed the proximity between C. nitida and C. acuminata protein content. For the both species, our results were on the one hand higher of those obtained by Arogba [37] with C. nitida (3.5%) and Ajai et al [32] in Niger which obtained 8.68% for C. nitida and 8.65 for C. acuminata. On the other hand, the results of this study were lower than those obtain Adeyeye et al [36] concerning C. acuminata (11.95%) and also those obtained by Dewole et al [18] in Nigeria which obtained 15.24% ± 0.58% with C. nitida and 19.14% ± 0.25% with C. acuminata.…”

Section: Proximate Analysiscontrasting

confidence: 43%

Nutritional and Anti-Nutrient Composition of Three Kola Nuts ( Cola nitida, Cola acuminata and Garcinia kola ) Produced in Benin

Dah-Nouvlessounon¹,

Adjanohoun²,

Sina³

et al. 2015

FNS

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Kola nuts were regularly chewed by West Africans and Beninese in particularly. The aim of this study was to investigate nutritional and anti-nutrient content of three Benin's kola nuts (Cola nitida, Cola acuminata and Garcinia kola). Proximate composition of the three species of kola nuts was assessed using standard analytical AOAC methods. Phenolics and flavonoids contents were determined by Folin-Ciocalteu and aluminum trichloride methods, respectively. Mineral composition was determined by Atomic Absorption Spectrometry method. Free and total amino acids were separated and quantified by HPLC. Protein content of the three kola nuts ranges from 4.95% (G. kola) to 10.64% (C. acuminata) whereas fat content ranges from 0.2 ± 0.00 (C. nitida) to 2.5 ± 0.42 (G. kola). Total phenolics abounded (2444.96 ± 81.56 µg Eq AG/100g) in C. acuminata, while flavonoids predominated (561.69 ± 22.10 µgEqQ/100g) in G. kola. The three species are a good source of magnesium and a copper provider was lowest in C. nitida (0.59 ± 0.08 mg/g) and in C. acuminata (0.65 ± 0.02 mg/g). The dominant total essential amino acids were threonine (C. acu-* Corresponding author. D. Dah-Nouvlessounon et al.1396 minata) and methionine (C. acuminata and G. kola), while the predominant non-essential total amino acids according to species were arginine (C. nitida and G. kola), proline (C. acuminata) and cysteine (G. kola). For the anti-nutrients factors, saponins were in great proportion (8.33% ± 0.25%), while the oxalates were in small proportion (0.44% ± 0.04%). The three species have an interesting nutritional composition, but these seeds have the relatively lowest amino acids content.

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Section: Proximate Analysiscontrasting

confidence: 43%

Nutritional and Anti-Nutrient Composition of Three Kola Nuts ( Cola nitida, Cola acuminata and Garcinia kola ) Produced in Benin

Dah-Nouvlessounon¹,

Adjanohoun²,

Sina³

et al. 2015

FNS

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“…Sprouted ojigbo and gworo had the highest protein contents of 6.65 and 6.30 while un-sprouted ojigbo and gworo had the lowest protein contents of 5.95 and 5.33 respectively. These results were lower than 19.14% and 15.24% reported respectively for ojigbo and gworo [6], and 8.68% reported by [26] but were higher than 3.5% reported by [25]. These variations maybe traced to varieties used and sprouting.…”

Section: Proximate Compositioncontrasting

confidence: 55%

Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts

Okwunodulu

Ukeje

2018

SFP

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Abstract. Influence of sprouting on proximate and sensory properties of gworo (oji-housa) (Cola nitida) and ojigbo (Cola acuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32 0 C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sprouted ojigbo kola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sprouted gworo with respective 50.18%, 1.90% and 1.40% for moisture, ash and fat. Also, un-sprouted ojigbo had higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from unsprouted gworo for moisture, ash and fat. Un-sprouted gworo had higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sprouted ojigbo kola nut for protein, fiber and carbohydrate. Similarly, sprouted gworo had higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sprouted ojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in both gworo and ojigbo. Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in unsprouted gworo and sprouted ojigbo. Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sprouted gworo and sprouted ojigbo kola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sprouted gworo to sprouted ojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sprouted gworo and sprouted ojigbo while acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sprouted ojigbo kola nuts respectively.

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“…[18] Triplicate samples of each biscuit type were stored in desiccators at the ambient temperature of 31 AE 2 C. Gain in mass was monitored at regular intervals of 24 h until equilibrium moisture content (EMC) was attained. [18] Triplicate samples of each biscuit type were stored in desiccators at the ambient temperature of 31 AE 2 C. Gain in mass was monitored at regular intervals of 24 h until equilibrium moisture content (EMC) was attained.…”

Section: Moisture Adsorption Isotherm (Mai)mentioning

confidence: 99%

“…[18] The parameter values were derived from the linear regression equations of the two models. [18] The parameter values were derived from the linear regression equations of the two models.…”

Section: Moisture Adsorption Isotherm (Mai)mentioning

confidence: 99%

QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR

Arogba

2002

International Journal of Food Properties

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Mango (Mangiferaindica) kernel was processed to flour and incorporated at 50% level of wheat flour substitution into biscuit (PMKWB) preparation. PMKWB was comparatively analysed with a commercial whole wheat biscuit (BRSCB) for several storage characteristics at 31 AE 2 C and rate of peroxidation at 14, 31 and 58 AE 2 C. Results showed that both biscuits had similar composition except in fat content. PMKWB was slightly more acidic than BRSCB due to the associated polyphenolic matter in the processed kernel flour used. BRSCB had more but negligible microbial load than PMKWB. On a 9-point hedonic scale, both biscuits were scored between 6.0 and 8.5 for attributes assessed though BRSCB scores were statistically higher (p < 0.05) than those of PMKWB. Both biscuits exhibited sigmoid-shaped moisture adsorption isotherms with calculated monolayer moisture values of 4.074.5% (dry basis) using Brunauer7Emmett7Teller (BET) equation, and upper stability limits of 8.578.7% using the Henderson equation (rel. humidity, ca 52%). Both mathematical models fitted the biscuit isotherms well (rel. deviation, 3.0 to 4.5%). Peroxide values on the 90th day were 13, 21 and 56 meq=kg of PMKWB sample at 31, 14 and 58 C respectively. It was concluded that hygienically and commercially produced PMKWB would be shelf-stable for 3 months at temperatures not exceeding 31 C.

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Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

Cited by 13 publications

References 18 publications

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin

Influence of Sprouting on Proximate and Sensory Properties of <i>Gworo</i> (<i>Cola nitida</i>) and <i>Ojigbo</i> (<i>Cola acuminata</i>) Kola Nuts

QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR

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Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

Cited by 13 publications

References 18 publications

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (&lt;i&gt; Cola nitida, Cola acuminata &lt;/i&gt; and &lt;i&gt; Garcinia kola &lt;/i&gt;) Produced in Benin

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (&lt;i&gt; Cola nitida, Cola acuminata &lt;/i&gt; and &lt;i&gt; Garcinia kola &lt;/i&gt;) Produced in Benin

Influence of Sprouting on Proximate and Sensory Properties of <i>Gworo</i> (<i>Cola nitida</i>) and <i>Ojigbo</i> (<i>Cola acuminata</i>) Kola Nuts

QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR

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Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin

Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin