See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/325553812

Physico-chemical characteristics of Kola nuts [Cola nitida, Vent. (Schott &

Endl.)] as influenced by curing period

Article in Tropical Agriculture · April 2018

CITATIONS READS

3 1,395

3 authors, including:

Amudalat BOLANLE Olaniyan Lateef Hammed

University of Ibadan University of Agriculture, Abeokuta
34 PUBLICATIONS 407 CITATIONS 32 PUBLICATIONS 242 CITATIONS

SEE PROFILE SEE PROFILE

All content following this page was uploaded by Lateef Hammed on 31 October 2018.

The user has requested enhancement of the downloaded file.

 Physico-chemical characteristics of Kola nuts [Cola nitida,
Vent. (Schott & Endl.)] as influenced by curing period
A.B. Olaniyan1, K.A. Kolapo1 and L.A. Hammed2
1
Department of Agronomy, Faculty of Agriculture and Forestry,
University of Ibadan, Ibadan, Nigeria
2
Department of Horticulture, College of Plant Science and Crop Production
Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
Corresponding author email: lateefhammed@gmail.com

Fresh nuts of Cola nitida [Vent, (Schott & Endl.)] are normally treated to some periods of curing after harvesting and
extraction from pods. Non-definition of the appropriate period of curing has erroneously extended the period of curing into
the period of storage. This undoubtedly affects the physico-chemical traits of the nuts. To establish an appropriate curing
period for kola nut, an experiment was set up to investigate variations in physico-chemical parameters of the nuts as
influenced by curing-period. Kola nuts were extracted from freshly harvested ripe pods, and nuts (>15 g each) were selected
for the study. At the commencement of the curing process and at two-weekly intervals for the 12-week duration of the
curing, 30 nuts were selected for assessment, giving a total of seven treatments. Fresh weight of each sample was measured
and the dry weight determined after oven-drying at 800C until constant weight. The samples were pulverized and the
following physico-chemical parameters were determined in g/g of the dried and milled sample: Non-Protein Nitrogen
(NPN), Pectin, Caffeine, Tannin, Polyphenol, Sugar, Crude Protein (CP), Crude Fibre (CF), Ether Extract (EE), Ash
Content (AC), Moisture and Dry Matter Content (DMC). The results showed that NPN, Pectin, Caffeine, Tannin,
Polyphenol and Sugar contents of kola nuts increased with curing period. However, CP was lowest in 12-week cured nuts
(WCN) (7.00g/g) and 2-, 4-, 10- WCN as well as fresh nuts (7.35g/g) and highest in 6-WCN (8.25g/g). Percentage CF was
highest in fresh nuts and lowest in 12WCN. In conclusion, curing improved food quality characteristics of the kola nuts in
this study; 6 weeks curing period is adequate for optimum quality.

Keywords: Cola nitida, curing period, proximate content, sugar, caffeine

Kola [Cola nitida, Vent. (Schott & Endl.)] is a
tropical tree crop belonging to the family
Sterculiaceae. The genus Cola comprises
approximately 171 species among which the
two most economic and useful fruit-producing
species are C. nitida and C. acuminata (P.
Beauv.) Schott and Endl., the former being of
greater economic importance than the latter
(Lovejoy 1995; Martin 2002; BSF 2008). C.
acuminata is mainly used for traditional
activities, especially rituals and social
occasions in West Africa, but in Zaire, it is the
major economic species (Van Eijnatten 1977).
The kola tree is cultivated for its nuts (seeds),
mainly in West Africa and is distributed in
Africa approximately between latitudes 120N
and 120S of the equator, which covers areas
from Senegal to Angola in the West and
Central Africa and Tanzania to Mozambique in
the East of Africa (Van Eijnatten 1965). In
2012, global production of the nuts was 297,
566 tons out of which Nigeria produced
125 Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018
138,000 tons followed by Cote d’Ivoire
(79,821 tons), Cameroon (46,500 tons), Ghana
(24,000 tons) and the balance from Sierra
Leone, Republic of Benin and Chad (FAO
2012). The nut, which has made the crop more
important, for many years has been identified
and utilized for pharmacological, cultural and
other industrial uses. Kola chewing in Western
Sudan dated to at least a millennium and in the
Central Sudan, including modern Northern
Nigeria to at least 500 years.
Post-harvest treatment of kola nuts after
removing the testa, is cured, which involves
wrapping freshly harvested nuts with banana
leaves and placing them in a woven basket
made from the rachis of palm fronds (leaves)
and lined with banana leaves. The leaves are
constantly changed at an interval of two weeks
(or when they ret or turn brown). Consumers
prefer cured nuts to fresh nuts simply because
the former are more appealing to them, being
slimy and sweeter than fresh nuts. Apart from
0041-3216/2018/020125-07
© 2018 Trop. Agric. (Trinidad)
 Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al
consumers’ preference for cured nuts, fresh
nuts deteriorate very easily at room
temperature and thus curing before storage
protects them from air and environmental heat
(Lovejoy 1995).
Kola nuts contain higher amounts of
caffeine (Jayeola and Akinwale 2002; Toennes
et al. 2003) which dispels sleep, hunger and
thirst in humans. Analyses of the chemical
contents of three cultivars of kola; C. nitida
(alba), C. nitida (rubra) and C. acuminate
collected from Nigeria and other West African
countries as reported by Atawodi et al. (2007)
showed an appreciable amount of catechin
(27-37 g/kg), caffeine (18-24g/kg), (-)-
epicatechin (20-21 g/kg), procyanidin B1
[epicatechin-(4beta)-catechin] (15-19 g/kg),
and procyanidin B2 [epicatechin-(4beta)-
epicatechin] (7-10g/kg). Besides, Morton
(1992) and Lovejoy (1995) reported that
antioxidant capacity of kola nut extracts and
their purified metabolites is potentially a more
effective anti-cancer (chemo-preventive).
They also reported the presence of other
alkaloids in kola nuts: tannin, kolanin, betaine,
theobromine and theophylline which are
similar to caffeine in chemical structure and
effect. Proximate analysis of kola nuts has
been reported by several authors (Ogutuga
1975; Ogutuga and Daramola 1976) but little
or no information is available on the chemical
contents of cured kola nuts or kola nuts
undergoing curing. Therefore, investigations
into the effects of curing-period of kola nuts on
proximate contents and some other physico-
chemical characteristics will elucidate the
appropriate period of curing for improved food
and industrial uses.
Materials and method
The studies were conducted at the Department
of Agronomy, University of Ibadan, Nigeria.
Fully ripe, freshly harvested nuts of C. nitida
were collected from KOLAN (Kola
Association of Nigeria) farmer’s farm in Inisa,
Odo-Otin Local Government Area, Osun State,
Nigeria. The nuts were extracted from the pod
and soaked in water for easy removal of the
testa. The nuts were properly rinsed with water
and water droplets on them were air-dried.
Clean nuts of 15 g and above were selected for
the study. A number of 30 fresh nut samples
were taken to the laboratory for physico-
chemical analyses while the remaining nuts
were properly covered with fresh banana
leaves inside a palm-woven basket lined with
banana leaves for the commencement of curing
process. The leaves were changed every two
weeks (when the leaves were visibly observed
to have retted). A number of 30 nut samples
were selected for laboratory analyses every
two weeks for a period of 12 weeks giving a
total of seven nut treatments as defined below:
 Freshly harvested nuts (0-WCN)
 2-week cured nuts (2-WCN)
 4-week cured nuts (4-WCN)
 6-week cured nuts (6-WCN)
 8-week cured nuts (8-WCN)
 10-week cured nuts (10-WCN)
 12-week cured nuts (12-WCN)
The sample nuts selected were oven-dried at
800C until constant weights were observed and
moisture content determined using the
graphimetric method (difference between the
fresh and dry weights) while the dry weight
was taken as dry matter content of the sample
nuts. The oven-dried samples were milled
using a micro-pulverizer, at the Departmental
laboratory. From 2g of the milled samples,
percentage content of the following physico-
chemical or quality parameters were determined
according to the methods described by the
Association of Official Analytical Chemist
(A.O.A.C. 2005). These parameters included:
Non-protein nitrogen, Pectin, Caffeine, Tannin,
Polyphenol, Sugar, Crude protein, Crude fibre,
Ether extract and Ash contents. Their
percentage contents were converted into g/g of
the milled samples. The data were analyzed
using CoStat software (CoStat 1986) and
means compared using standard error of
difference at 5% probability level.
Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018 126
Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al

Results 0.160g/g and 0.155g/g, respectively. Fresh

Physico-chemical properties of kolanuts as
affected by nut curing period
The period of curing kola nuts had pronounced
effects on the Non Protein Nitrogen (NPN)
content. The 6-WCN, 10-WCN and 12-WCN
nuts were 17.6%, 22.2% and 17.6%,
respectively higher in NPN than fresh nuts.
However, the 4-WCN contained the lowest
NPN of 0.065g/g (Table 1). Percentage pectin
contents of the nuts increased with period of
curing. The 6- and 8-WCN contained 0.04g/g
pectin each, with the highest value obtained
from 10-WCN which was similar to the value
obtained from 12-WCN and was 22.2% higher
than 0-WCN. Fresh kola nuts, 2-WCN and 4-
WCN gave the lowest pectin contents (Table
1). The tannin contents of the nuts varied with
10-WCN giving the highest content of 0.04g/g
(Table 1). Polyphenol content was generally
high and varied widely with curing-period of
the nuts. The 10-WCN contained highest
thepolyphenol of 0.17g/g followed by 12-
WCN, 6-WCN and 2-WCNwith 0.165g/g,
kolanuts (0-WCN) and 4-WCN containedthe
lowest quantity of polyphenol (0.145g/g and
0.13g/g, respectively) and 0-WCN was 14.7%
lower in polyphenol content compared to 10-
WCN (Table 1).
Variations in crude protein contents with
the curing-period of the nuts is sigmoidal. The
crude protein content of 12-WCN nuts was
lowest (7.00g/g) while the 6-WCN nuts
contained the highest quantity of crude protein
with 8.225g/g followed by 8-WCN with
7.700g/g (Table 2). Kola nuts are high in ether
extract with 0-WCN having the highest
(3.925g/g) and 4-WCN having the lowest
(3.200g/g) (Table 2). Moisture content was
highest in fresh kolanuts with 28.515g. This
was observed to be reducing gradually to the
lowest value of 23.555g in 6-WCN, increased
again to 26.28g in 10-WCN and later reduced
to 25.475g in 12-WCN (Table 2). The dry
matter content of kolanuts continued to
increase with curing period, from 21.485g in 0-
WCN, getting to the maximum value of
26.445g in 6-WCN (Table 2).

Table 1: Variations in Non-Protein Nitrogen, Pectin, Polyphenol and Tannin contents (g/g of
milled dry samples) of C. nitida with curing period of the nuts

Curing period Non-Protein Polyphenol Pectin Tannin

of kola nuts Nitrogen
Fresh nuts 0.070 0.145 0.035 0.025
2-week cured nuts 0.080 0.155 0.035 0.030
4-week cured nuts 0.065 0.130 0.030 0.020
6-week cured nuts 0.085 0.160 0.040 0.035
8-week cured nuts 0.070 0.150 0.040 0.025
10-week cured nuts 0.09 0.170 0.045 0.040
12-week cured nuts 0.085 0.165 0.045 0.035
sed (+) 0.004 0.005 0.002 0.003

127 Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018

 Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al
Table 2: Variations in Crude Protein, Ether Extract, Moisture and Dry matter contents of C. nitida
with curing period of the nuts

Curing period Crude Ether Extract Moisture Dry matter

of kola nuts Protein
Fresh nuts 7.350 3.925 57.03 42.97
2-week cured nuts 7.350 3.800 52.13 47.87
4-week cured nuts 7.350 3.200 48.82 51.18
6-week cured nuts 8.225 3.650 47.11 52.89
8-week cured nuts 7.700 3.900 50.24 49.76
10-week cured nuts 7.350 3.700 52.56 47.44
12-week cured nuts 7.000 3.725 50.95 49.05
sed (+) 0.158 0.099 1.29 1.29
Note: Crude protein and Ether extract were in g/g of milled dry sample).
Moisture and dry matter were in g/nut

The caffeine content of the nuts varied with the kolanuts. However, sugar contents of 0-WCN,
curing-period and the values were not 4-WCN and 8-WCN nuts were lowest with
consistent. However, the 10-WCN nuts values of 1.655g/g, 1.410g/g and 1.685g/g,
contained 0.730g/g caffeine which was the respectively (Figure 2).
highest and closely followed by 12-WCN and 6- Generally, crude fibre content of kola nuts
WCN with 0.715g/g and 0.695g/g, repectively. is observed to be high, but reduced with
Fresh kolanuts (0-WCN) and 4-WCN contained increasing curing-period. Fresh kolanuts (0-
lowest amount of caffeine with 0.540g/g and WCN) had the highest crude fibre content of
0.485g/g, respectively. Meanwhile, the 10-WCN 1.650g/g followed by 6-WCN and 10-WCN
was 26.03% higher in caffeine content than 0- kolanuts with 1.600g/g and 1.550g/g,
WCN of kola (Figure 1). respectively while 2-WCN, 4-WCN, 8-WCN
With respect to sugar content, 10-WCN and 12-WCN had 1.500g/g each (Figure 3).
nuts had the highest value of 2.36g/g followed The 0-WCN and 12-WCN were lowest in ash
by 12-WCN, 6-WCN and 2-WCN with contents with 1.750g/g and 1.700g/g,
2.290g/g, 2.195g/g and 2.085g/g, respectively respectively, while 4-WCN and 8-WCN of kola
(Figure 2). These were observed to be between nuts were highest with 1.900g/g each (Figure 4).
20.62% and 29.87% higher in sugar than fresh

0.9
0.8 0.69 0.73 0.71
Caffeine content (g/g)

0.7 0.63
0.6 0.54 0.56
0.48
0.5
0.4
0.3
0.2
0.1
0
Fresh nuts 2-week cured 4-week cured 6-week cured 8-week cured 10-week 12-week
nuts nuts nuts nuts cured nuts cured nuts
Kolanut curing period

Figure 1: Caffeine content (g/g) of kola nuts as affected by nut curing period

Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018 128

Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al
3

2.5 2.36 2.29

2.195
Sugar content (g/g
2.085
2 1.655 1.685
1.41
1.5

0.5

0
Fresh nuts 2-week 4-week 6-week 8-week 10-week 12-week
cured nuts cured nuts cured nuts cured nuts cured nuts cured nuts
Kolanut curing period

Figure 2: Sugar content (g/g) of kolanut as affected by nut curing period

1.7
1.65
Crude fibre content (g/g)

1.65
1.6
1.6
1.55
1.55
1.5 1.5 1.5 1.5
1.5
1.45
1.4
Fresh nuts 2-week 4-week 6-week 8-week 10-week 12-week
cured nuts cured nuts cured nuts cured nuts cured nuts cured nuts
Kolanut curing period
Figure 3: Crude fibre content (g/g) of kolanut as affected by nut curing period

1.95
1.9 1.9
1.9
1.85 1.85
Ash content (g/g)

1.85
1.8
1.8
1.75
1.75
1.7
1.7

1.65

1.6
Fresh nuts 2-week cured 4-week cured 6-week cured 8-week cured 10-week 12-week
nuts nuts nuts nuts cured nuts cured nuts
Kolanut curing period
Figure 4: Ash content (g/g) of kolanut as affected by nut curing period

129 Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018

 Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al
Discussion
Generally, plant products are used for purposes
other than caloric or culinary benefit (Bucci
2000). The chewing of kola nuts has deep-
rooted religious and socio-cultural traditions in
Africa, especially the cured kola nuts. Freshly-
harvested kola nuts are wrapped in fresh
banana leaves, Aframomum leaves or matured
leaves of Obeche (Triplochiton scleroxylon K.
Schum.) for varying periods of time before
they are consumed. During this curing period,
the leaves are constantly changed after two
weeks and the nuts so treated acquire a more
acceptable taste than freshly-harvested nuts
(Ogutuga 1975). Humans consume kola nuts to
enhance their long-term endurance performance,
to induce muscular hypertrophy and strength or
to enhance performance in other physical and
recreational activities (Lamina et al. 2010).
According to these findings, prolonged
storage impacted negatively on the nutritional
quality of the nuts as shown by the gradual
reduction in crude proteins, crude fibre and ash
contents. However, to obtain maximum
contents of crude proteins, ash and crude fibre
for consumption, a 6-week curing period is
evidently appropriate. The increased dry
matter, sugar, caffeine and pectin contents with
increasing curing period confer the chewing
quality (sliminess, sweetness and induction of
less-fatigue) on the cured and stored nuts.
These provide reasons for consumers’
preference for this category of kola nuts as
earlier reported by Ogutuga (1975); Oladokun
(1989). The increasing contents of polyphenol
of cured kola nuts present the nuts for another
industrial uses as a browning or colouring
agent and further shows that the consumers of
kola nuts stand the risk of tooth-browning.
These were earlier reported by Ogutuga and
Daramola (1976). Besides, this finding shows
cured kola nuts could serve as an organic
alternative for synthetic colouring agent
especially in organic pastoral farming and also
as a colouring agent while compounding
animal feeds. This view is supported by
Ogutuga (1975). Similarly, the increasing
contents of pectin of cured kola nuts provides
invaluable raw materials for jam and jelly
production.
In summary, curing improved quality
characteristics of some parameters of kola nuts
while some qualities were negatively
influenced. In all, a curing period of between 6
and 10 weeks may be appropriate for improved
quality of nuts.
References
AOAC. 2005. Association of Official
Analytical Chemists, Official Methods of
Analysis, 18th ed. Arlington, VA: USA.
Atawodi, S.E., B. Pfundstein, R. Haubner, B.
Spiegelhalde, H. Bartsch, and R.W.J.
Owen. 2007. “Content of polyphenolic
compounds in the Nigerian stimulants
Cola nitida spp. alba, Cola nitida spp.
rubra A. Chev, and Cola acuminate Schott
& Endl and their antioxidant capacity.”
Agric Food Chem. 55(24): 9824-8.
Bay Science Foundation (BSF). 2008. Cola
acuminata (Abata Cola, Bissy Nut, Cola,
Cola Nut, Kola). [http://zipcodezoo.
tilities/Edit1.asp].
Bucci, L.R. 2000. “Selected herbals and
human exercise performance.” Am J Clin
Nutr. 72 (suppl): 624S–36S.
FAO, 2012. “Kola production statistics.” Food
and Agriculture Organization of the United
Nations.
FAOSTAT. http: // fAOSTAT 3. Fao.
Org/home/ index. html
Jayeola C.O. and, T.O. Akinwale. 2002.
“Utilization of kola nut and cocoa in
beverage production.” Nutrition & Food
Science 32(1): 21-23.
Lamina, S., T.O. Azeez, M. Subramanian, and
A.M. Ayana. 2010. “Ergogenic
Controversies of Socio-Cultural African
Herbs: A Review Study on Khat (Catha
edulis) and Kola nut (Cola spp).” Journal of
Health Sciences and Technology 1:68–78.
Lovejoy, P.E. 1995. “Kola nuts: The coffee of
Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018 130
 Physico-chemical characteristics of kola nuts [Cola nitida, Vent. (Schott & Endl.)]; A.B. Olaniyan et al
the central Sudan.” In Consuming habit: 13:124-131.
Drugs in history and anthropology, edited Oladokun, M.A.O. 1989. “Nut weight and
by J Goodman, P.E. Lovejoy and A. nutrient contents of Cola acuminata and C.
Sherratt, 103-125. nitida.” Sterculiaceae Economic Botany
Martin, C. 2002. “Three new species of Cola 43(1): 17–22.
(Sterculiaceae) from western Cameroon.” Toennes, S.W., S. Harder, M. Schramm, C.
Kew Bulletin 57(2): 403-415. Niess, and C.F. Kavert. 2003.
Morton, J.F. 1992. “Widespread Tannin Intake “Pharmacokinetics of cathinone, Cathine
via Stimulants and Masticatories, Especially and norephedrine after the chewing of khat
Guarana, Kola Nut, Betel Vine, and leaves.” Bri Journal of Clinical
Accessories.” Basic Life Sciences 739-65. Pharmacology 56(1): 125-130.
Ogutuga, D.B.A. 1975. “Chemical Van Eijnatten, C.L.M. 1965. “Distribution of
composition and potential commercial uses various Cola species and location of
of kola nut, Colanitida, Vent. (Schott and cultivated Kola of research importance.”
Endlicher).” Ghana Journal of Memo, Cocoa Research Institute of
Agricultural Science 8:121- 125. Nigeria.
Ogutuga, D.B.A., and M.A. Daramola. 1976. Van Eijnatten, C.L.M. 1977. “Report on a
“Changes in the chemical composition of study of kolanut in Zaire, February 1977.”
kola nuts, Cola nitida, during storage.” University of Nairobi, Faculty of
Nigerian Agricultural Journal (Ibadan) Agriculture, Kenya, pp. 25.

131 Trop. Agric. (Trinidad) Vol. 95 No. 2 April 2018

View publication stats