The fresh nuts (seeds) of kola (
Cola nitida
) 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.
