Effect Of Sprouting On The Physico-Chemical And Phytochemical Properties Of Kolanut (Cola Nitida)

ABSTRACT

 This investigated the effect of sprouting on the physicochemical and phytochemical properties of kola nut (cola nitida). The proximate composition showed that the kola nut had high moisture content (43.10 to 56.80%), which will reduce its shelf life, carbohydrate (26.45 to 37.75%), ash (1.50 to 2.25%), fat (2.90 to 6.44%), fibre (5.30 to 7.25%), and protein content (5.33 to 6.65). The phytocemica1 composition of the kola nut showed lower content of tannin (2.03), phenol (0.38), saponin (1.50) and caffeine (2.00) in the sprouted kola nuts than in unsprouted ones with (2.91), phenol (0.71), saponin ((2.75) and caffeine (3.98). The average sensory score showed that the unsprouted kola nut and Gworo had the overall acceptability in terms of colour 5.50 to 6.60, bitterness 5.25 to 6.40, crispness 5.45 to 6.55 and general acceptability 5.35 to 6.55.