Physicochemical Attributes And Sensory Acceptability Of Bitter Kola (Carcinia Kola) Drink Sweetened With Honey And Sugar.

ABSTRACT

Fresh bitter kola (Garcinia kloa) was used to produce drink sweetened with sugar arid honey respectively. Proximate analysis was carried out to d.etermine moisture, crude fibre, ash, carbohydrate and fat content of the finished product (bitter kola drink). Physico-chemical and sensory evaluation was carried Out Ofl the drink with a control sample (Coffee) to determine the level of acceptance on the bitter kola drink. Thç result showed that the fresh nut contained 8.37% moisture, 0.46% ash, 1.77% protein' 0.20% fat, 1.20% fibre and 80.30%carbohydrate. The control sample (coffee) rated highest in mineral composition and sample sweetened with honey was generally acceptable to the panellist. Phytochemical evaluation was carried out on the drink, the result showed that the control sample has the highest phenol content of 8.73%., followed with 0.10% and 0.11% for drink sweetened with sugar and honey respectively. Mineral evaluation showed that the sample sweetened with sugar contained the highest mineral content. The vitamin content of the sample sweetened with honey was 1.30% vitamin A, 0.42% vitamin B1 and 11.54% vitamin C. The sample sweetened with sugar was 11.73 vitamin C, 0.43% vitamin B1 and 1.32% vitamin A.