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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 1, 2001, pp. 25-26
Bioline Code: ft01008
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 1, 2001, pp. 25-26

 en Preliminary studies on the use of kolanuts (cola nitida check for this species in other resources ) for soft drink production>
Jayeola, C. O.

Abstract

The fresh nuts (seeds) of kola ( Cola nitida check for this species in other resources ) were used in the preparation of kola soft drink.

Proximate analysis of the nut was carried out to determine its moisture, ash, protein, carbohydrate, fat and caffeine contents. The pH, total solids, specific gravity, caffeine and sensory attributes of the developed kola soft drink were compared with some commercial popular types.

The results indicated that the fresh nut contained 8.90% protein, 0.92% fat, 2.40% Ash ad 1.50% caffeine. Also, the developed kola drink whose pH, specific gravity, total solids and caffeine were 5.40, 1.040, 10% and 0.01 respectively was acceptable to local tasters, making economic utilization of kolanut possible through the production of value-added products and increasing the income of both primary producers and industrial users of the nuts.

 
© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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