Production Of Cookies, Juice And Assessment Of Antioxidant Properties Of Underutilized Two Species Of Monkey Kola. (Cola Lepidota K. Schum And Cola Pachycarpa Schum)

ABSTRACT

This research work was based on the production of cookie, juice and assessment of antioxidant properties of under-utilized two species of monkey kola cola lepidota k. schum (yellow specie) and cola pachycarpa k. schum (white specie). These species yield edible sweet fruits. Monkey kola fruits have medicinal and nutritional benefits as a result of its antioxidant properties. It is used in the production ofjuice and cookies for efficient utilization of underutilized monkey kola fruit species to enhance food nutrients and preservation of the fruits making it available at all times. This work is an experimental design which evaluates juice, cookie and cakes made from monkey kola pumise. A nine hedonic point likert scale questionnaire was used. Sample of 20 semi-; trained panelist was used to evaluate the products. The data acquired was analyzed using statistical analysis of variance (ANOVA) using statistical package for social science (SPSS). In the findings monkey kola flour can be used in the production of juice, cookies and cakes, also the general acceptability level of juice includes 8.38a± 0.25 for sample Al, 7.58a ± 0.62 for sample A2 and 8.8l' ± 0.25 for sample A3. Generally acceptability of cake samples includes 8.73a ± 0.25 for sample A, which i the control (100% wheat flour). SampJe B, 8.28a ± 0.65, sample C 7.38' ± 1.12. There is no significant difference in the samples. The general acceptability of cookies includes 8.16a ± 0.50 and 745a ± 0.28. Based on the findings, the researcher recommends that the monkey kola fruits should be used in the production of juice, snacks and that awareness should be created through seminars, conferences and publications to make the nutritional composition of monkey kola fruits known to the masses.