Cola parchycarpa K. Schum: Chemical Evaluation of Amino Acids, Vitamins and Other Nutritional Factors in Seed, Fruit Mesocarp and Epicarp

Emmanuel E. Essien*, Imaobong I. Udousoro

 Department of Chemistry, University of Uyo, Uyo-520101, Nigeria

Received: 13-Jun-2017 , Accepted: 16-Jul-2017

Keywords: Malvaceae, Monkey kola, Cola parchycarpa, Amino acids, Vitamins, Mineral elements, Proximate composition, Anti-nutrients

http://dx.doi.org/10.20510/ukjpb/5/i4/155964

 

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How to Cite this Article

Emmanuel E. Essien*, Imaobong I. Udousoro. Cola parchycarpa K. Schum: Chemical Evaluation of Amino Acids, Vitamins and Other Nutritional Factors in Seed, Fruit Mesocarp and Epicarp. UKJPB. 2017; 5(4): 23-29.

Abstract

Cola parchycarpa is one of the under-utilized monkey kola plants that yield edible tasty fruits. The amino acids, vitamins, mineral elements, proximate and anti-nutrients composition of the white aril, seed and fruit epicarp were evaluated using standard procedures. The total essential amino acids ranged from 31.84-55.70 g/100 g, predominated in lysine, leucine and cysteine. The fruit pulp and epicarp contained substantial amount of ascorbic acid (6.310 and 6.646 mg/100 g) and tocopherols (7.328 and 5.314 mg/100 g), respectively including vitamin B1, B2, B3, B5, B6, B9 and K1. Potassium, zinc and manganese were relatively high in the seed while calcium, magnesium and iron dominated in the fruit epicarp. The proximate analysis data of the fruit pulp and epicarp were similar except in protein and lipid content. Anti-nutritional factors (phytate, oxalates, cyanide and tannins) were below permissible limits.  This is the first report on amino acids and detailed vitamins composition of C. parchycarpa. These findings indicate the rich nutritional potential of this tasty fruit and further processing into other value added products would encourage conservation and subversion of its impending extinction.