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.)
721
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
:MCB UP Ltd
Copyright © 2002, MCB UP Limited