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Utilization of kolanut and cocoa in beverage production

C.O. Jayeola (C.O. Jayeola is a Research Officer at the Crop Processing Unit, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.)
T.O. Akinwale (T.O. Akinwale is Principal Research Officer, at the Crop Processing Unit, Cocoa Research Institute of Nigeria, Ibadan, Nigeria.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2002

724

Abstract

An attempt to partially replace cocoa with kola in beverage production was investigated. This was achieved by varying the level of kola in the beverage at ratios of 10:0, 7.5:2.5, 5.0:5.0, 2.5:7.5, 0:10. These ratios of beverage were all characterised physicochemically as well as organoleptically and they have all proved satisfactory and acceptable; hence making kola‐cocoa beverage a feasible instant beverage.

Keywords

Citation

Jayeola, C.O. and Akinwale, T.O. (2002), "Utilization of kolanut and cocoa in beverage production", Nutrition & Food Science, Vol. 32 No. 1, pp. 21-23. https://doi.org/10.1108/00346650110396655

Publisher

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MCB UP Ltd

Copyright © 2002, MCB UP Limited

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