ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Kola Nuts. Widely used as a flavor ingredient in cola beverages, but has also been used in baked goods, candy, frozen dairy deserts, gelatins, and puddings. Kola plays an important role in the social and religious life of Africans. Kola nut is important for its caffeine content and flavor; caffeine content 2.4 to 2.6%. Nuts also contain theobromine and other alkaloids, and narcotic properties. Seeds also contain betaine, starch, tannic acid, catechin, epicatechin, fatty matter, sugar and a fat-decomposing enzyme. Kola nuts imported by the United States are split in half, sundried, and shipped in bags. Entire seeds are kola nuts of native consumer; kola nuts of commerce are the separated, dried cotyledons only.
