European Journal of Biomedical and Pharmaceutical Sciences

INFLUENCE OF PACKAGING ON THE NUTRITIONAL QUALITY OF KOLA NUT (COLA NITIDA) IN CÔTE D’IVOIRE

Daouda Nimaga*, Kamele Yao Kossonou, Carole Affoue Koffi, Tetchi Fabrice Achille,
Nindjin Charlemagne, Kouadio James Halbin and Amani N’guessan Georges

ABSTRACT

For tropical fruits, post-harvest losses can vary widely, from 10 to 80%, in both developed and developing countries. There is therefore a technical need for all stages of post-harvest systems, including hermetic storage and transport, improved packaging and wrapping, especially for perishable products. Containers made of rattan basket lined with Thaumacoccus daniellii leaves, cardboard with food bag and potato net and PVC (polyvinyl chloride) were used and stored at different temperatures of 26°C and 29°C±1°C. Biochemical analyses (proteins, total sugars, total polyphenols, caffeine) were carried out on kola nuts after 0, 1, 2, 3, 6 and 10 months of storage. Regarding proteins, the best contents are obtained at 29°C for the basket and the PVC trays. All containers have contents higher than that of the control (8.40%). The highest contents were obtained with the PVC trays at 29°C (from 12.3% to 12.8%) while the basket (10% at 29°C and 8.82% at 26°C) decreases compared to the 6th month of storage. Compared to sugar levels, the basket at 29°C and the PVC RC at 26°C have the best sugar levels with 5.40 mg/g and 5.60 mg/g respectively. The total polyphenol contents at the 10th month are down compared to the 6th month of storage. Indeed, the highest level is 12.31 mg/g with the PVC trays at 29°C.

Keywords: Cola nitida, Cola packaging, Biochemical properties.