Genetic variability of bioactive compounds and selection for nutraceutical quality in kola [Cola nitida (Vent) Schott. and Endl.].

摘要: Cola nitida known as Kola serves flavouring ingredient in the food industry and is also of great importance during traditional rites Africa. Despite well-known pharmaceutical values species, efforts to develop improved varieties with enhanced nutraceutical quality limited due unavailability information on variation genotypes bioactive compounds nuts. The objectives this research were evaluate 25 kola for contents, determine relationship between nutritional phenolic traits identify good use developing varieties. established field using a randomized complete block design three replicates. Nuts harvested from blocks, bulked used quantify soluble insoluble sugars, total protein, moisture, ash, fats, pH, polyphenols, tannins flavonoids completely replicates laboratory. Data analysed by combining Analysis Variance, Kruskal-Wallis test, correlation test multivariate analysis. Significant variations (P 0.05), was negative, whereas correlations among weak. On contrary, significant positive < 0.05) observed traits. hierarchical clustering analysis based evaluated grouped into four clusters. Genotypes A12, JB4, JB19, JB36, P2-1b, P2-1c identified potential parental lines selection A10, Club, Atta1 JB10 can be considered sugar-rich variety development. These findings represent an important step towards improving