Utilization of kolanut and cocoa in beverage production

Jayeola, C. O.; Akinwale, T. O.

doi:10.1108/00346650110396655

Cited by 8 publications

(5 citation statements)

References 1 publication

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“…This variation may be attributed to lose of weight by kola nut during storage and transportation or ecological zone of cultivation. The result of this research work for moisture content in (table 1) above fall within the range of moisture content reported earlier byJayeola (2005) and Odebunmi etal., (2008) that give moisture content 55% and 66.4% respectively but the moisture content for Garcina kola falls below the range with moisture 42 OLAOYE ADEKUNLE JELILI: PROXIMATE ANALYSIS OF THREE VARIETIES OF KOLA NUT SELECTED FROM ALAMISI MARKET IKIRUN, OSUN STATE NIGERIA content (51.30%). Total ash of this research work, (table 2) above, show that Cola Acuminata having (3.04%) with the highest content of ash followed by Garcina kola and Cola nitida 2.95% and 2.94 respectively.…”

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confidence: 90%

Proximate Analysis of Three Varieties of Kola Nut Selected From Alamisi Market Ikirun, Osun State Nigeria.

OLAOYE

2022

JCNB

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Three (3) varieties of Cola, a tropical African crop of the family Sterculiacea, were gotten from Ikirun, State of Osun Nigeria, conventional method was used to cured it by wrapping it in clean leaves of banana to decrease the quantity of moisture lost and after that set aside for fourteen days in the laboratory before used. Association of Official Analytical Chemists (AOAC) 1984 methods was used to carry out proximate analysis of the species. The results obtained showed that Cola nitida had (60.80%), moisture, (2.94%) ash, (7.91%) crude protein, and (2.70%) caffeine. Cola accuminata had (56.30%) moisture, (3.04%) ash, (8.68%), crude protein and (2.75%) caffeine, while Garcinia Kola had (51.30%) moisture, (2.95%) ash, (8.90%) crude protein and (2.96%) caffeine.

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confidence: 90%

Proximate Analysis of Three Varieties of Kola Nut Selected From Alamisi Market Ikirun, Osun State Nigeria.

OLAOYE

2022

JCNB

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“…Carrot and cocoa flavoured beverages had more yellowness and redness as indicated by higher 'a' and 'b' values. Difference in colour of the beverages were attributable to the used of coloured ingredients-carrot and cocoa powder in the beverage formulations (Jayeola and Akinwale 2002). Carotenoid pigments in carrot is responsible for imparting redness in C2B.…”

Section: Colourmentioning

confidence: 99%

Development of millet based ready-to-drink beverage for geriatric population

Bembem

Agrahar-Murugkar

2020

J Food Sci Technol

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Three flavoured ready-to-drink beverages were developed using sorghum and finger millet as the base material. Desiccated coconut, fresh carrot and cocoa powder were used for colour and flavour. Optimization was done using laboratory scale trials and bench top sensory evaluation. Total suspended solids of the beverages ranged from 43.8 to 44.4°Brix. Firmness, consistency, cohesiveness and index of viscosity did not differ significantly (p \ 0.05) among the treatments. Optimized beverages were acceptable to consumers as indicated by the overall acceptability score above 7 on a 9 point hedonic scale. Radical scavenging activity (RSA %) was significantly (p \ 0.05) higher in coconut flavoured beverage (76.6) while total phenolic content was significantly (p \ 0.01) higher in carrot flavoured beverage (142.2 mg/GAE).

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“…Recently, kola nuts have been used in the production of kola wine and in the manufacture of certain drugs [6,7]. Kola nut is also used in the social functions while its tannin content qualifies it as a good source of dyes in textile and thread industry [8]. A considerable proportion of the produced kola nuts in the south is transported to the Northern part of the country where there is high demand for the commodity.…”

Section: Introductionmentioning

confidence: 99%

Appraisal of Pesticide Residues in Kola Nuts Obtained from Selected Markets in Southwestern, Nigeria

Paul¹

2013

JSRR

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Aims:To assess the level of pesticide residues in kola nuts. Study Design: Kola nuts were purchased in open markets within South Western, Nigeria. Place and Duration of Study:The samples were obtained in markets within Oyo, Osun and Ogun States, Nigeria between November and December, 2012. Methodology: Kola nuts were sun-dried and pulverized. 3 g of each of the pulverized samples was extracted with acetonitrile saturated with hexane. Each of the extracts was subjected to clean-up followed by pesticide residue determination using HP 5890 II Gas Chromatograph.Results: Result show that, 50% of kola nuts samples obtained from Oyo State contained chlordane residue ranging from nd -0.123 µg kg -1 ; all the samples from Osun State had chlordane residue ranging from 0.103 to 0.115 µg kg -1 while 70% of kola nuts from Ogun State had chlordane residues (nd -0.12 µg kg -1 ). All samples from Ogun, Osun and Oyo States had endosulfan residues while 30 and 20% of kola nuts obtained from Osun and Ogun States had alachlor residues respectively. Conclusion:The presence of alachlor (herbicide), endosulfan and chlordane residues in kola nuts is an indication that, kola nuts processors use hazardous pesticides in the

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Utilization of kolanut and cocoa in beverage production

Cited by 8 publications

References 1 publication

Proximate Analysis of Three Varieties of Kola Nut Selected From Alamisi Market Ikirun, Osun State Nigeria.

Proximate Analysis of Three Varieties of Kola Nut Selected From Alamisi Market Ikirun, Osun State Nigeria.

Development of millet based ready-to-drink beverage for geriatric population

Appraisal of Pesticide Residues in Kola Nuts Obtained from Selected Markets in Southwestern, Nigeria

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