Effect of Roasting on the Caffeine Content of Three Varieties of Kola Nut Consumed In Kaduna, Nigeria

Abstract

The effects of roasting on the caffeine content of Cola nitida, C. acuminata and Gircina cola (bitter cola) were investigated. All the varieties studied had about 75% reduction in caffeine level after roasting. These findings confirm that the three varieties of kola nut contain different levels of caffeine, which were affected by heat treatment. Therefore, to reduce the amount of caffeine in kola nuts, roasting method will suffice for those watching their level of caffeine intake.

Keywords; Kola nut, cola, caffeine, roasting