Chemical evaluation of the nutritive value and changes in ascorbic acid content during storage of the fruit of ‘bitter kola’ (Garcinia kola)

The nutritive value of the pericarp and mesocarp of Garcinia kola was evaluated using chemical analysis. The pericarp was richer than the mesocarp 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 mesocarp 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 °C, while the seeds could be better stored by the traditional method in layers of red clay soil (Ikoneto).