ABSRACT

The study assess the nutritional composition and acceptability level of Monkey Kola (Achicha) as a sweetener for household meals using selected processing methods. Matured ripe Monkey Kola fruits of the two varieties (Cola parchycarpa and Cola lepidota) purchased from Isi gate Market in Umuahia North Local Government Area of Abia State were utilized to produce coarse syrup and fine powder sweeteners. In the production of the fine powder sweeteners, the fresh matured fruits was peeled, seed removed and endocarp scrapped off. The pulp was grated and dried in the hot air oven at the temperature of 70^oc till it is completely dried. The dried pulp was blended and sieved into fine powder. For the coarse syrup production, the fresh fruit were sorted, peeled manually with knife and cut part to remove the seeds. The endocarp was scrapped off and the pulp was washed, boiled, blended into smooth liquid then subjected into heating to obtain a coarse syrup. The result of the study reveals that the products exhibit richness in protein, carbohydrates/energy value, and fats, with a commendable shelf-life, particularly in the fine powder form with the values (8.52-8.66%; 75.02-75.39/346.80-346.99%, 1.24-1.37% respectively and moisture 11.66-11.88%). Phytochemicals and Anti-nutrient levels are found to be within safe limits for human consumption with alkaloid, flavonoid, tannin and saponin ranging 0.03-0.26mg/100, 0.01-0.05mg/100, 0.08-0.25mg/100 and 0.05-0.51mg/100 respectively. The sweeteners also contain essential micro-nutrients with phosphorus (115.10-145.29mg/100), calcium (83.61-119.43mg/100) and β-carotene (1.07-3.91µg/100). Also, in the result of the samples from both varieties, fine powder sweeteners had higher concentration of minerals and vitamins being vital for human nutrition followed by the fresh fruits while the coarse syrup the lowest. Sensory evaluation indicates a preference (like moderately) for the control FS1 (table sugar). In the color, taste, texture and flavor of the sweeteners produced, coarse syrup from the C. parchycarpa (CSCP) had the highest preference with mean standard deviation of 7.45±1.19, 5.30±1.88, 5.80±1.80, and 5.80±1.64 respectively with general acceptability of 6.09±1.11 which identified it was liked slightly. Fine powder from C. lepidota (FPCL) ranked the lowest in color (5.15±1.95) taste (4.65±2.11), texture (4.60±2.11), flavor (4.90±1.59) and general acceptability (4.83±1.28) being disliked slightly. Despite this, the study underscores the potential health benefits of these sweeteners for combating micronutrient deficiency, while cautioning against their use by hypertensive patients