The chemical and sensory properties of juice developed from two varieties of monkey kola (Cola parchycarpa, Cola lepidota).

Abstract

This study was aimed at evaluating the chemical and sensory properties of juice developed from two varieties of monkey kola (Cola parchycarpa, Cola lepidota). Two varieties of Monkey kola (Cola parchycarpa and Cola lepidota) were bought from the Umuahia Main Market Abia State. The fruits were purchased from at least five randomly selected vendors and pooled to obtain the sample for the study. The juice was prepared and evaluated for chemical and sensory properties using standard methods. Most of the proximate content of the juices were not significantly different from each other. C. parchycarpa juice however had higher crude protein (1.14g/100g) and energy (111.6KJ) values. Ca (93.7mg/100g), Mg (39.8mg/100g) Zn (0.08mg/100g), and Cu (0.35mg/100g) were also higher in Cola parchycarpa juice while Na (30.9mg/100g) and K (96.5mg/100g) were higher in Cola lepidota juice. Β- carotene (3119.1mcg/100g) was significantly higher in C.parchycarpa juice; however all the phytochemical constituents analysed were higher C. lepidota juice. The result of sensory evaluation showed that the colour (6.3), general acceptability (5.6) for C.parchycarpa juice were comparable with the scores for colour (6.3), general acceptability (5.8) for the control (orange juice). The control had the highest score for flavor (5.8) and for taste (5.8). The low energy, low fat and low protein of juice produced from Monkey kola makes juice suitable to be incorporated into the diet of individuals with physiological condition.