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Short Communication
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Proximate and nutritional
composition of kola nut (Cola nitida), bitter cola (Garcinia
cola) and alligator pepper (Afromomum melegueta)
Odebunmi, E. O., Oluwaniyi, O. O.*, Awolola, G.V. and
Adediji, O. D.
Department
of Chemistry, University of Ilorin, P. M. B. 1515, Ilorin,
Nigeria.
*Corresponding author. E-mail:
laraoluwaniyi@yahoo.com.
Accepted
15 December, 2008 |
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Abstract |
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The proximate composition and the mineral content of three
(3) traditional ‘snacks’, kolanut (Cola nitida),
bitter kola (Garcinia cola) and alligator pepper (Afromomum
melegueta) were evaluated. The results show that C.
nitida has the highest moisture, crude fat and crude
fibre contents of 66.4, 5.71 and 7.13%, respectively.
Protein and ash contents were highest in A. melegueta
(7.18 and 2.49%, respectively). G. cola has the least
content of all nutrients considered except moisture.
Generally, C. nitida and G. cola have
relatively comparable nutrient compositions while the
composition of A. melegueta is relatively different
from those obtained for the other two samples. A.
melegueta has non-detectable quantity of potassium and
phosphorous but has the highest quantity of calcium (388
mg/Kg dry matter), magnesium (960 mg/Kg), iron (37.8 mg/Kg),
zinc (32.93 mg/Kg) and manganese (68.53 mg/Kg). C. nitida
has the highest content of potassium (3484.67 mg/Kg) and
phosphorous (411.43 mg/Kg). G. cola also recorded the
least content of all minerals except K and P which were
absent in A. melegueta. Manganese was not detected in
either of kola nut or bitter kola.
Key
words:
Traditional snacks, nuts, nutrient, mineral content. |
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