Abstract

The research aimed at determining the chemical compositions of differentforms of cocoa pod husk meal using freshly broken composite cocoa pod husks, which were washed, sun-dried and milled to produce Cocoa Pod Husk Meal (CPHM). The resultant meal was divided into three portions: the raw (RCPHM), Fermented (FCPHM) and hot-water treated (HCPHM), respectively. Results obtained showed significant (p<0.05) differences in proximate and mineral compositions in the differently treated forms of CPHM. The RCPHM recorded the highest crude protein (9.37%) and crude fibre (61.80%) contents compared to the 7.70 and 8.94% CP and 57.42 and 53.37% CF contents, respectively in the FCPHM and HCPHM. The ether extract, ash and Nitrogen Free Extract (NFE) values were however highest in HCPHM, followed by FCPHM and RCPHM in that order. The ADF and NDF values were highest in the FCPHM (73.09 and 79.45%, respectively), low in RCPHM (68.64 and 75.08%, respectively) and lowest in the HCPHM (64.60 and 71.09%, respectively). The RCPHM recorded the highest calcium (11.16g/kg) content, followed by HCPHM (7.23g/kg) and least in FCPHM (5.65g/kg). The magnesium, phosphorus and potassium contents recorded a similar trend as calcium in the RCPHM. However, sodium (0.74 g/kg) was highest in the HCPHM, followed by FCPHM (0.48 g/kg) and least in RCPHM (0.35 g/kg). Results from these analyses have shown that CPHM in the raw, fermented and hot-water treated forms have marginal differences in chemical compositions. Fermentation and hot-water treatedforms did not however improve the nutrient contents appreciably compared to the raw CPHM.

Keywords:

Cocoa, composition, fibre, husk, mineral, proximate,

References

Competing interests

The authors have no competing interests.

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The authors have no competing interests.