Nutrient Potentials and Phytochemical Compositions of Two Varieties of Monkey Kola (Cola Parchycarpa, Cola Lepidota) Seed Flour

Okudu, H. O.^* & Asumugha, V. U.

Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State

Okudu, H. O., Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State.

Keywords: Monkey Kola Seed; Varietal Difference; Phytochemical; ß-Carotene

Abstract

The yellow (C. lepidota) and white (C. parchycarpa) monkey kola varieties were collected from the major markets in Calabar (South-south) and Umuahia (South - east) Nigeria. The pulps (edible part) were carefully cut longitudinally and then separated from the seed. The seeds were grated with a kitchen grater. Samples were dried for three days using locally constructed solar dryer. Milling the dried seeds into flour was done using attrition milling machine. The proximate compositions of the sample were determined using AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination as described by the method of AOAC. The ß – carotene, riboflavin, niacin and thiamin values of the products were determined using spectrophotometry method, while ascorbic acid was determined using titration method. All tests were carried out in duplicates and the data generated were analysed using standard methods. Crude protein (6.3 - 9.0g/100g), crude fat (4.4 - 4.8g/100g), Ca (228 - 373mg/100g), K (105.6 - 121.5mg/100g) and Mn (238 -349mg/100g) while ash (4.2 - 6.6g/100g), Mg (39.5 - 54.7mg/100g), Fe (29.1 - 38.4mg/100g) and ß – carotene (15,729 - 39,405mcg/100g) of C. parchycarpa seed were significantly ( P < 0>C. lepidota seed. Both seeds had substantial amounts of phytochemicals (particularly flavonoid, alkaloid and saponin). The high phytochemical values obtained in monkey kola seed makes it an important seed that need to be fully exploited.

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