Investigation into the Effects of Storage on Mineral and Nutritional Content of Fresh and Cured Kolanut (Cola nitida)

Abstract

This study evaluated the effects of storage on nutrient contents of fresh and cured kolanuts (Cola nitida). The cured nuts were divided into two groups with first and second groups cured for one and two months, respectively before storage at room temperature (25-27 oC). The samples were then evaluated for their proximate, mineral and vitamin compositions. The results showed that the fresh nuts had higher moisture (68.22 g), copper (2.40 mg) and zinc (35.80 mg) contents than the cured nuts. However, the two-month cured nuts had high amounts of all nutrients but low copper (0.80 mg) and zinc (1.20 mg). The storage process did not significantly (p>0.05) cause any loss in the nutritional contents (crude protein, crude fat, crude fibre, ash, carbohydrate, gross energy, vitamin B2, vitamin B3, vitamin C, caffeine, calcium, magnesium, potassium, sodium, manganese, iron, copper and zinc) of the stored kola nuts. This indicated that the kolanuts could be cured for up to two months and undergo storage at room temperature while maintaining the qualities like the fresh nuts. This would therefore, encourage the shunning of panic selling of the nuts and preservation of its extracts for the production of functional foods.