The study examined, for the first time, amino acids and vitamins composition of the yellow aril, seed and fruit epicarp of Cola lepidota. The mineral elements, proximate and anti-nutritional factors were also determined using standard procedures. The total essential amino acids ranged from 20.91-33.77 g/100 g, predominated in leucine, valine, phenyl alanine and lysine. The fruit pulp and epicarp contained substantial amount of ascorbic acid (6.50 and 6.14 mg/100 g) and tocopherols (5.94 and 4.83 mg/100 g) respectively including B and K vitamins. Analysis revealed higher levels of Na, Ca, Mg, Zn, Cu and Mn in the fruit epicarp; iron and potassium in aril and seed respectively. The samples were enriched in proximate content and anti-nutritional factors (phytate, oxalates, cyanide and tannins) were below permissible limits. These findings indicate the rich nutritional potential of this tasty fruit and further processing into other value added products would encourage conservation, preservation and reversal of imminent extinction of this under-utilized Cola specie.
[1]
Sadiq, I. S., Izuagie, T., Shuaibu, M., Dogoyaro, A. I., Garba, A., Abubakar, S. The nutritional evaluation and medicinal value of date palm (Phoenix dactylifera). Inter. J. Modern Chem. 2013, 4(3): 147-154.
[2]
Venkatachalam, M., Sathe, S. K. (2006). Chemical composition of selected edible nut seeds. J. Agric. Food Chem. 2006, 54(13): 4705-4714.
[3]
National Academy of Sciences. Lost Crops of Africa: Fruits. Vol. 3. Washington D.C. USA: National Academies Press; 2008, 381.
[4]
Akinnifesi, F. K., Sileshi, G., Ajayi, O. C., Tchoundjeu, Z. Indigenous Fruit Tree Domestication. In: Akinnefisi, F. K., Leaky, R. B., Ajayi, O. C., Sileshi, G., Tchoundjeu, Z., Matacala, P. (Eds.), Indigenous fruit trees in the tropics: domestication, utilization and commercialization. Wallingford, UK: CABI; 2007.
[5]
Keay, R. W. J. Trees of Nigeria. New York: Oxford University Press; 1998.
[6]
Bosch, C. H., Siemonsma, J. S., Lemmens, R. H. M J., Oyen, L. P. A. Plant resources of tropical Africa. Basic list of species and commodity grouping. Wageningen, the Netherlands: PROTA Programme; 2002.
[7]
Ogbu, J. U., Umeokechukwu, C. E. Aspects of fruit biology of three wild edible monkey kola species fruits (Cola spp: Malvaceae). Annual Res. Rev. Bio. 2014, 4: 2007-2014.
[8]
Ogbu, J. U., Essien, B. A., Kadurumba, C. H. Nutritive value of wild edible species of monkey kola (Cola spp.) Nigerian J. Horticult. Sci. 2007, 12: 113–117.
[9]
Kolawole, S. E., Obueh, H. O. Proximate and micronutrient compositions of some selected foods and diets in South–South Nigeria. Scholarly J. Biotech. 2012, 1(3): 45-48.
[10]
Essien, E. E., Peter, N. S., Akpan, S. M. Chemical composition and antioxidant property of two species of monkey kola (Cola rostrata and Cola lepidota K. Schum) extracts. Europ. J. Med. Plants 2015, 7(1): 31-37.
[11]
Osabor, V. N., Bassey, F. I., Ibe, K. A. Chemical profile of the endocarp and exocarp of yellow monkey kola (Cola lepidota). Glob. J. Pure Appl. Sci. 2015, 21(1): 33-39.
[12]
Ene-Obong, H. N., Okudu, H. O., Asumugha, U. V. Nutrient and phytochemical composition of two varieties of monkey kola (Cola parchycarpa and C. lepidota): An underutilized fruit. Food Chem. 2016; 193: 154-9.
[13]
Okudu, H. E., Ene-Obong, H. N., Asumugha, V. U. The chemical and sensory properties of juice developed from two varieties of monkey kola (Cola parchycarpa and Cola lepidota). Afri. J. Food Sci. Techn. 2015, 6(5): 149-155.
[14]
Okudu, H. O., Ene-Obong, H. N. The chemical and sensory properties of jam developed from two varieties of monkey kola (Cola parchycarpa and Cola lepidota). Am. J. Food Nutr. 2015; 5(1): 16-22.
[15]
Fabunmi, T. B., Arotupin, D. J. Proximate, mineral and antinutritional composition of fermented slimy kola nut (Cola verticillata) husk and white shell. British J. Appl. Sci. Tech. 2015, 6(5): 550-556.
[16]
Babatunde, B. B., Hamzat, R. A., Adejinmi, O. O. Replacement value of kola nut husk meal for maize in rabbit diets. Trop. J. Anim. Sci. 2010, 4(2): 127-133.
[17]
IPGRI. Neglected and Underutilized Plant Species: Strategic Action Plan of the International Plant Genetic Resources Institute. Rome: International Plant Genetic Resource Institute; 2002, p. 27.
[18]
Antia, B. S., Essien, E. E., Udonkanga, E. D. Nutritional composition and acute toxicity potentials of Archontophoenix tukeri and Adonidia merrilli kernels. UK J. Pharmaceut. Biosci. 2017, 5(2):17-24.
[19]
Benitez, L. V. Amino acid and fatty acid profiles in aquaculture nutrition studies. In: De Silva, S. S. (Ed.), Fish nutrition research in Asia: Proceedings of the Third Asian Fish Nutrition Network Meeting. Bangkok, Thailand. Manila, Philippines: Asian Fisheries Society. AFS Spec. Publ. 4; 1989, pp. 23-35.
[20]
AOAC. Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists. Washington DC. USA; 1990.
[21]
Idouraine, A., Kohlhepp, E. A., Weber, C. W. Nutrient constituents from eight lines of naked seed squash (Cucurbita pepo L.). J. Agri. Food Chem. 1996, 44: 721-724.
[22]
Pearson, D. The Chemical Analysis of Foods, 7th Edition. Churchill LivingStone, London; 1976.
[23]
Lucas, G. M., Markaka, P. Phytic acid and other phosphorus compounds of bean (Phaseolus vugaris). J. Agri. Edu. Chem. 1975, 23: 13-15.
[24]
Jaffe, C. S. Analytical Chemistry of Food, Vol. 1. Blackie Academic and Professional, New York; 2003.
[25]
Onwuka, G. Food Analysis and instrumentation, 3rd Ed. Naphohla Prints, A Division of HG Support Nigeria Ltd.; 2005.
[26]
Munro, A. B., Bassiro, W. A. Oxalate in Nigerian vegetables. J. Bio. Appl. Chem. 2000, 12(1): 14-18.
[27]
Eleyinmi, A. F., Bressler, D. C., Amoo, I. A., Sporns, P., Oshodi, A. A. Chemical composition of bitter cola (Garcinia kola) seed and hulls. Polish J. Food Nutr. Sci. 2006, 15/56(4): 395–400.
[28]
Adeyeye, E. I., Asaolu, S. S., Aluko, A. O. Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut (Anacardium occidentale). Inter. J. Food Sci. Nutr. 2007, 58(4): 241-9.
[29]
Osako, K., Kiriyama, T., Ruttanapornvaressakul, Y., Kuwahara, K., Okamoto, A., Nagano, N. Free amino acid composition of the gonad of the wild and cultured sea urchins Anthocidaris crassispina. Aquacult. Sci. 2006, 54: 301-304.
[30]
Lindermann, B. A taste for unami. Nature Neurosci. 2000, 3(2): 99-100.
[31]
Archana A., Babu, K. R. Nutrient composition and antioxidant activity of gonads of sea urchin Stomopneustes variolaris. Food Chem. 2016, 197: 597-602.
[32]
Ottaway, P. B. The Technology of Vitamins in Food. Chapman and Hall, New York; 1993.
[33]
Dahl, L. K. Salt and Hypertension. Am. J. Clin. Nutr. 1972, 25: 231-238.
[34]
Okwu, D. E. Phytochemicals and vitamin content of indigenous spices of South Eastern Nigeria. J. Sustainable Agri. Environ. 2004, 6: 30-34.
[35]
Soetan, K. O., Olaiya, C. O., Oyewole, O. E. The importance of mineral elements for humans, domestic animals and plants: A review. Afri. J. Food Sci. 2010, 4(5): 200-222.
[36]
Belakbir, A., Ruiz, J. M., Romero, L. Yield and fruit quality of pepper (Capsicum annum L.) in response to bio-regulators. Horticult. Sci. 1998, 33: 8587.
[37]
Nwiisuator, D., Oddo, E., Emerhi, E. A., Owuno, F., Sangh, P. Mineral composition of Cola parchycarpa (K. Schum) arils and seeds. Am. J. Food and Nutr. 2012, 2(2): 37-41.
[38]
Crisan, E. V., Sands, A. The Biology and Cultivation of Edible Mushrooms. Academic Press, New York; 1978.
[39]
Hönow, R., Hesse, A. Comparison of extraction methods for the determination of soluble and total oxalate in foods by HPLC-enzyme-reactor. Food Chem. 2002, 78: 511-521.
[40]
Savage, G. P., Vanhanen, L., Mason, S. M., Ross, A. B. Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods. J. Food Compos. Analy. 2000, 13(3): 201-206.
[41]
Elder, T. D., Wyngaarden, J. B. The biosynthesis and turnover of oxalate in normal and hyperoxaluric subjects. J. Clin. Investi. 1960, 39: 1337–1344.
[42]
Birgitta, G., Gullick, C. Exploring the Potential of Indigenous Wild Food Plants in Southern Sudan. In Proceeding of a Workshop held in Lokichoggio, Kenya; 2000, pp. 22-25.
