Publisher: Bachudo Science Co. Ltd

Composition and Properties of Cola Nitida and Cola Accuminata Flour In Nigeria

F. O. Abijlude
KEYWORDS: Composition, properties, Cola nitida, Cola acuminata.

ABSTRACT:

The proximate analysis, mineral content and certain food functional properties of the nuts of Cola nitfda and Cola acuminata were investigated. The average composition of Cola nitida was as follows: 2.3% mc,isture, 10.5% crude protein, 3.1% ash, 13.3% crude fat, 17.5% crude fibre and 53.2% total carbohydrate, while C.acuminata contained 5.8%' moisture, 9.4% crude protein, 4.2% ash, 12.5% crude fibre, 15.8% crude protein and 52.2% total carbohydrate. Both nuts have an abundance of Mg, Na, K and P and trace minerals were low. The nuts have good gelation properties, high water absorption capacity and oil absorption capacity, but lower values for oil emulsion capacity, oil emulsion stability, foaming capacity and foaming stability.  


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