Analysis of some quality indicators in cured Cola nitida (Vent)

Abstract

Palatable and acceptable kola nuts for chewing are predominately obtained through curing. Curing involves the storage of fresh nuts in cane baskets lined with Musa sapientum (Linn) leaves or Mitragyna stipulosa (DC) leaves, with occasional turning and replacement of the leaves. The study explored how sensory attributes of kola nuts varied with curing duration (1 to 9 wk) for phenolics and other biochem. compds. during the curing process of kola. The organoleptic assessment indicated that there are biochem. substances in the kola that influence the taste and the overall quality of the nuts. It was also clear that these biochem. substances are already present in the fresh nuts as precursors and are developed during the curing process. Total polyphenols could not be used wholly to account for astringency and bitterness in kola nuts. A subgroup, o-dihydric phenols could be better used to partly account for astringency and therefore as a marker. [on SciFinder(R)]