Evaluation of the Mineral Composition and Mycoflora of Yellow Monkey Cola (Cola lepidota K. Schum) Fruit Pulp

"Cola," the genus name for Cola lepidota, is derived from the Arabic word "kola," meaning "food for the soul." The nuts of this plant are widely utilized as a natural stimulant and energy enhancer, and its cultural and historical significance is reflected in their name. The production of Cola lepidota is currently threatened by pest and disease pressure, despite its ecological and cultural significance. For this reason, research into the nutrient composition and fungal organisms associated with the fruit pulp of Yellow Monkey Cola (Cola lepidota) is necessary. Using established procedures, the chemical profile of the Cola lepidota fruit pulp was examined. The result for proximate composition of Cola lepidota showed the presence of Moisture (42.45%), Ash (2.80%), Crude Fibre (2.10%), Lipid (8.20%), Protein (18.48%) and Carbohydrate (25.65%). The lowest and highest content as analysed were Crude Fibre (2.10%) and Moisture (42.60%) respectively as shown in Table 1. The result for the nutrient analysis showed the presence of Calcium (27.23±0.63 mg/100 g), Iron (4.03±0.05 mg/100 g), Magnesium (23.33±0.57 mg/100 g), Phosphorus (85.67±1.73 mg/100 g) and Potassium (84.00±1.15 mg/100 g). The lowest and highest content as analysed were Iron (4.03±0.05 mg/100 g) and Phosphorus (85.67±1.73 mg/100 g) respectively as shown in Table 2. The result for fungal isolates is presented in Table 3, and revealed the presence of Candida sp. and Mucor sp. This study presents C. lepidota as good for human consumption and can be exploited for animal feed production.