Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts

Abstract

Influence of sprouting on proximate and sensory properties ofgworo(oji-housa) (Colanitida) andojigbo(Colaacuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32°C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sproutedojigbokola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sproutedgworowith respective 50.18%, 1.90% and1.40% for moisture, ash and fat. Also, un-sproutedojigbohad higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from un-sproutedgworofor moisture, ash and fat. Un-sproutedgworohad higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sproutedojigbokola nut for protein, fiber and carbohydrate. Similarly, sproutedgworohad higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sproutedojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in bothgworoandojigbo.Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in un-sproutedgworoand sproutedojigbo.Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sproutedgworoand sproutedojigbokola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sproutedgworoto sproutedojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sproutedgworoand sproutedojigbowhile acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sproutedojigbokola nuts respectively.