Mi. Dosunmu et Ec. Johnson, CHEMICAL EVALUATION OF THE NUTRITIVE-VALUE AND CHANGES IN ASCORBIC-ACID CONTENT DURING STORAGE OF THE FRUIT OF BITTER KOLA (GARCINIA-KOLA), Food chemistry, 54(1), 1995, pp. 67-71
The nutritive value of the pericarp and mesocarp of Garcinia kola was
evaluated using chemical analysis. The pericarp was richer than the me
socarp in crude fibre and in macro elements other than phosphorus and
nitrogen. The mesocarp was richer than the pericarp in protein, crude
lipid and ascorbic acid. Levels of toxic substances in both the mesoca
rp and pericarp were low, but the juice was highly acidic. The effects
of traditional and refrigerated storage on ascorbic acid content were
monitored. This study revealed that it was better to store the fruits
at 10 degrees C, while the seeds could be better stored by the tradit
ional method in layers of red clay soil (Ikoneto).