CHARACTERIZATION OF THE NUTRITIONAL AND PHYTOCHEMICAL POTENTIAL OF COLA NITIDA NUTS CONSUMED IN CÔTE D'IVOIRE

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The nutritional value and food safety of certain local products consumed in Côte d'Ivoire remain problematic. The aim of this study was to determine the nutritional and phytochemical potential associated with the consumption of Cola nitida nuts. Solvent extraction yielded aqueous and hydro-ethanolic extracts of Cola nitida nuts. The nutritional and phytochemical potential of white and red Cola nitida nuts was evaluated using standardized chemical methods and qualitative analysis methods, respectively. The nutritional potential of the macronutrients in white Cola nitida nuts was 78.19 ± 1.06% (carbohydrates), 8.18 ± 0.02% (proteins), and 0.9 ± 0.1% (lipids), with an energy value of 376.74 ± 1.11 kcal (p < 0.05). With 312.62 ± 1.11 kcal, red Cola nitida nuts were richer in carbohydrates (84.86 ± 1.05a%) and lower in protein (0.76 ± 0.03%) and lipids (0.9 ± 0.1%) (p < 0.05). White and red Cola nitida nuts contained lower levels of ash (2.4 ± 0.2; 2.6 ± 0.2), fiber (11 ± 0.5; 11 ± 1), and moisture (10.3 ± 0.1; 10.8 ± 0.2), respectively. Phytochemical screening showed the presence of sterols, polyterpenes, polyphenols, and tannins in both varieties, while flavonoids and alkaloids were detected exclusively in red cola. Overall, this study highlights the nutritional and phytochemical potential linked to the consumption of Cola nitida nuts.