Nutrient and phytochemical composition of two varieties of Monkey kola (Cola parchycarpa and Cola lepidota): An underutilised fruit

• The challenges of lost biodiversity and consequences of low fruit consumption.
• Energy and proximate composition two varieties of Monkey kola.
• Mineral and vitamin composition of the fruit.
• Phytochemical composition of Monkey kola.
• Health implications of the constituents of Monkey kola.

The nutrient and phytochemical composition of two varieties of Monkey kola: Cola parchycarpa and Cola lepidota were determined. The pulps were extracted, grated and dried using solar dryer. Dried pulps were milled into flour with attrition milling machine (0.5 mm sieve size). The nutrient compositions were determined using standard AOAC methods. Gravimetric and spectrophotometric methods were used for phytochemical determinations. There were significant (p < 0.05) differences in the proximate and some mineral and vitamin composition of the two varieties. Most abundant minerals were calcium (195–199 mg for C. parchycarpa), potassium (204–209 mg/100 g for C. lepidota) and β-carotene (2755–5028 μg/100 g for C. parchycarpa). Calcium:phosphorus and sodium:potassium ratios were adequate (>1.0 and ⩽0.06, respectively). Monkey kola had substantial amounts of iron, zinc, and copper; the B-vitamins and vitamin C. The phytochemical contents were quiet high, the most abundant being flavonoids (415–494 mg/100 g). Monkey kola is a fruit that should be fully exploited for its potential health benefits.