Content uploaded by Emmanuel Oddoye
Author content
All content in this area was uploaded by Emmanuel Oddoye on Dec 28, 2016
Content may be subject to copyright.
Cocoa and Its By-Products: Identification and Utilization
Abstract
Cocoa pulp juice (sweatings) may be made into a fruit drink either alone or in combination with other fruit juices. It may also be used for making jam and marmalade. Moreover, commercial-grade pectin may also be extracted from it.
Fermentation of the sugars in cocoa pulp juice (sweatings) leads to the production of alcoholic drinks (gin and brandy) and also the production of wine and vinegar.
Dried cocoa pod husk may be used as a feed ingredient for poultry (10%), pigs (25%), and sheep (40%). Fresh/wet pod husk has been fed to pigs at 300 g/kg of the ration. Fermentation of cocoa pod husk with Pleurotus ostreatus improved its feeding value and increased its usage in broiler finisher diets to 20%.
The ash produced when sun-dried cocoa pod husk is burnt contains about 40% potash, which can be used as the alkali for the making of soft soap and liquid soap. The ash may also be converted into a potassium-rich fertilizer by adding starch and then pelletizing the mixture.
Cocoa butter can be extracted from discarded cocoa beans and may be used in the production of toilet soap, soft soap, and body pomade.
A feasibility study, conducted as part of the ICCO/CFC/COCOBOD-funded cocoa by-products project, indicated that there is the potential for cocoa farmers to enhance their incomes through the processing of cocoa waste into the developed by-products.
... Excess volume of CPH causes an oversupply of fertilizer and conversion into other products reduces the cost of waste management and also adds value to agricultural waste. CPH is considered an important energy source that could be used as raw material to produce animal feed instead of maize, soybean meal, rice bran, grits and fish meal [3]. Low-cost animal feed production will provide a competitive advantage because 80% of the cost involves agricultural raw materials. ...
... CPH contains several nutrients that can be used as feedstuffs, both for poultry and ruminants. CPH contains 5.9 -9.1% crude protein, 22.6 -35.7% crude fiber, 1.2 -10% crude fat and minerals [2]. In addition to having good nutritional potential, CPH also contains anti-IOP Publishing doi: 10.1088/1755-1315/1183/1/012003 2 nutritional compounds that can affect the supply and availability of nutrients. ...
Cocoa pods husk (CPH) fermented can be used as an alternative animal feedstuff. Near-infrared (NIR) spectroscopy has been shown in order to determine the nutritional contents of CPH fermented. This study aims to assess the characteristics of the NIR raw spectra and pretreated spectra for chemomectric model. The raw spectrum pretreatments used include multiplicative scatter correction (MSC), Savitzky-Golay smoothing (SG), and first derivative (1st D) and a combination of each pretreatment, namely MSC + SG, MSC + 1st D, SG + 1st D, and MSC + SG + 1st D. The results showed that the NIR spectrum of CPH fermented had six absorption peaks associated with CPH nutrient content such as moisture (1450 and 1940 nm), lipids (1200 and 1731 nm), starch (2380 nm), and protein (2125 nm). MSC tries to eliminate the scattering and correct the differences in the baseline and trend. SG smoothing is used to remove high-frequency random noise, and peaks. 1st D can be used for baseline correction. Combination of each pretreatment, namely MSC + SG, MSC + 1st D, SG + 1st D, and MSC + SG + 1st D. The combination of pretreatment methods can reduce scattering and noise interference such as offset, dispersion, and overlap and improve smoothness. In addition, information relating to the nutritional contents of CPH was clearly highlighted. This study concludes that a combination of pretreatment methods is better at revealing hidden information and reducing noise than a specific pretreatment method. Combination of MSC + SG pretreatment in this study is considered to generate a spectrum that has good characteristics to be used in chemometric modeling due to it is able to provide information regarding the nutritional contents of CPH clearly, both for qualification and quantification.
... The cocoa juice with a slimy whitish appearance is obtained from cocoa mucilage through processing cocoa fresh beans by aping a pressure on the top Valorization of cocoa, tea and coffee processing by-products-wastes of collected beans. This by-product in juice form is mostly used for vinegar, alcohol, soft drink, cocoa jelly, and citric acid production (Oddoye, Agyente-Badu, & Gyedu-Akoto, 2013). The quantity of cocoa sweating is based on the variety of cocoa, maturation, pre-harvesting practices, the duration of pod opening after harvesting the fruit, and physical integrity of the fruit. ...
... Kakao merupakan tanaman komersial yang penting dan ditanam oleh mayoritas petani perkebunan dengan produksinya besar menjadi komoditas unggulan (Pallawagau et al., 2019). Persentase terbesar dari satu buah kakao segar terdapat pada kulitnya, yaitu sekitar 67% (Oddoye et al., 2013). ...
Waste cocoa pod shells (Theobromacacao L.) are used to create an antioxidant health supplement product in capsule formulations. Community service activities are intended to raise awareness that cocoa pod shell trash dumped by farmers becomes plantation waste that is not used and is a source of pollution. Phenolic antioxidants derived from cocoa pod shell waste can reduce free radical activity in the human body. The 6-9% crude protein content of cocoa pod shells has been successfully used as an antioxidant herbal supplement product. This project, part of the University of Lampung's flagship community service program, was carried out in August 2022. Using cocoa pod shells as an antioxidant herbal supplement capsule product promotes clean cocoa plantations, the prevention of illnesses such aspod rot, and the management of insect infestations. The implementation of the community service program seeks to improve the welfare and community capacity of Pekondoh cocoa farmer groups. By advising on developing antioxidant supplement capsule products from cocoa pod shell waste, we can encourage the exploitation and empowerment of the potential of pekon (village) resources. The community service program's outcomes have been properly executed by converting cocoa pod shell waste into processed goods for WAKLATDO® capsule products. Before and after participating in community service activities, knowledge and awareness of the community changed considerably. The use of KBK before help (pre-test) was 27.33% and after assistance (post-test) was 80.12%. As a result, the service activities carried out have positively influenced awareness of how to use cocoa pod shells.
... In 2019, Nigeria produced about 0.35 million tons of cocoa beans and 3.1 million tons of plantain (FAOSTAT 2020). According to Oddoye et al. (2013), the cocoa bean makes up only about 33 % of the cocoa fruit. Therefore, in 2019, Nigeria generated an estimated 0.71 million tons of CPH. ...
Cocoa pod husks and unripe plantain peels are mass flows that are hugely available in Nigeria without any known industrial application. This study involves the kinetic analysis of the decomposition of hemicellulose into xylose and furfural during the hydrothermal pretreatment of cocoa pod husks and unripe plantain peels within a temperature, time, and solid concentration range of 110 - 140 °C, 5 - 10 minutes and 60 – 100 g/dm3 respectively. The experimentally obtained kinetic constants determined the optimal time for the desired product's (xylose) maximum yield. At the process temperature of 110, 125 and 140 °C, the optimal times were 332, 140 and 79 minutes respectively for the cocoa pod husks, and 210, 117 and 29 minutes respectively for unripe plantain peels. The kinetic models developed from the Response Surface Methodology show that the formation of xylose and furfural from cocoa pod husks and unripe plantain peels depends only on the process temperature and time but not on the concentration of biomass in the reactor. Keywords: lignocellulosic biomass; severity factor; response surface methodology
Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and a source of bioactive compounds. These residues are not completely used and thrown in the fields without any treatment, causing environmental problems. Looking for a holistic valorization, the aim of this work was first to deeply characterize CPH and CBS in their chemical composition, amino acid, and fatty acid profiles, as well as their application as antioxidants. CBS had a high level of protein (17.98% DM) and lipids (16.24% DM) compared with CPH (4.79 and 0.35% DM respectively). Glutamic acid and aspartic acid were the predominant amino acids. The total phenolic compounds (TPC) detected in the ethanolic extracts of CPH and CBS were similar to pyrogallol as the main detected polyphenol (72.57 mg/L). CBS ethanolic extract showed a higher antioxidant activity than CPH. Both extracts increased the oxidation stability of soybean oil by 48% (CPH) and 32% (CBS). In addition, alkaline pretreatment of CPH was found suitable for the release of 15.52 ± 0.78 g glucose/L after subsequent saccharification with the commercial enzyme Cellic®. CTec2. Alkaline hydrolyzed and saccharified CPH (Ahs-CPH) was assessed for the first time to obtain polyhydroxy alkanoate (PHAs) and bioethanol. Ahs-CPH allowed the growth of both Cupriavidus necator DSM 545 and Saccharomyces cerevisiae Fm17, well-known as PHA- and bioethanol-producing microbes, respectively. The obtained results suggest that such agricultural wastes have interesting characteristics with new potential industrial uses that could be a better alternative for the utilization of biomass generated as million tons of waste annually.
Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product.
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from lyophilized and ground cacao pod husk epicarp (CHE), were isolated by ultrasound-assisted solvent extraction, with yields between 11 and 14 wt%. The pigments exhibited UV-Vis flavonoid-related absorption bands at 283 nm and 323 nm and, only for the purple extract, reflectance bands in the 400-700 nm range. As per the Folin-Ciocalteu method, the CHE extracts contain high yields of antioxidant phenolic compounds amounting to 161.6, 153.9, and 167.9 mg GAE per g extract for the yellow, red, and purple samples, respectively. Phloretin, quercetin, myricetin, jaceosidin, and procyanidin B1 were among the main flavonoids identified by MALDI-TOF MS. A biopolymeric bacterial-cellulose matrix can effectively retain up to 541.8 mg of CHE extract per g of cellulose in dry weight. Also, MTT assays revealed that CHE extracts are non-toxic and increase viability in cultured VERO cells.
Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals that is suitable as medium for fermentation, from which then it could be used for making potential kombucha functional drink. It is an approach to upgrading cocoa honey product. This study evaluated total microbes, physicochemical aspect, antioxidant activity, and phenolic and flavonoid compounds during the fermentation of cocoa honey kombucha. The fermentation time significantly affected the properties of cocoa honey functional beverages. Total acidity, cellulose weight, viable counts, and antioxidative activity increased during the 8-day fermentation. On the contrary, pH and total soluble solids decreased after 6 days of fermentation. Based on antioxidative activity, the good quality of kombucha was confirmed after 6 days of fermentation. During this time, the kombucha cacao honey drink demonstrated high antioxidant activity (70.14% ±1.15% DDPH and 43.49% ± 0.52% ABTS), which correlated with the high levels of phenols (144.75 ± 2.03 mg GAEq/mL) and flavonoids (1.776 mg QAEq/mL). It is expected to help in further research on the production of kombucha functional drink.
Several benefits give credence to the importance of maintaining the reference values of the physicochemical properties of cocoa beans at all stages along the cocoa chain. Every drying method confers significant effects on quality with implications on demand and prices. In this work, the modified greenhouse dryers were tested as potential equipment for the production of high quality cocoa beans. To ascertain their validity for use in the cocoa chain, moisture content, pH, free fatty acid, total polyphenol, peroxide value, total phenols, condensed tannins, and flavonoids were investigated. In relation to reference values, all the samples were of good quality. In terms of moisture content, pH, total acidity, free fatty acid, total polyphenol content, phenol content, flavonoids, and peroxide value, the samples fell within the acceptable values. Total phenols, flavonoids, and condensed tannins were within the recommended range. Samples dried in the open sun dryer and modified greenhouse dryer with fleece of cotton presented the highest amounts of total phenols, flavonoids, and condensed tannins. For total fat content, the samples dried in modified greenhouse dryers equipped with fleece of polyester and the conventional greenhouse dryer were distinctly of grade one quality.
The acceptability, digestibility and nutrient utilization of feeds containing cocoa husk were determined for tilapia Oreochromis niloticus fingerlings reared in a recirculation system. Three semi purified isonitrogcnous diets formulated Lo contain 0, 100 and 200 g kg-1 of cocoa husk were fed to satiation three times daily. Although the feeds containing cocoa husk were acceptable to the fish, as indicated by their voracious consumption and positive weight gains, there were significant (P < 0.05) reductions in gross feed conversion efficiency with the cocoa husk feeds. Both apparent protein and dry mailer d1gestibilily were significantly (P < 0.05) reduced when 100 and 200 g kg-• cocoa husk was fed. Specific growth rates of 3.51 and 3.34% per day, resulting from the two cocoa husk feeds, respectively, were significantly (P < 0.05) lower. than growth rates of control fish. Apparent net protein utilization was not significantly affected (P > 0.05) by the 100 g kg-1 cocoa husk feed treatment. The consumption of the cocoa husk feeds could compensate for their low digestibility under acceptable fish yields and returns
Lowman Brown hens, 37 – week – old were used to study the effect of dietary inclusion of 10 and 20% cocoa husk meal (CHM) at the expense of maize on hen performance and egg quality. The trial was conducted for 10 weeks. Egg production (EP), egg weight (EW), egg mass (EM), feed consumption (FC), and feed efficiency (FC) were cost/kg egg, shell weight, percentage shell and yolk colour index. Inclusion of 10 and 20% CHM in laying hen diets had no significant effect (P <0.05) on EP, EM and FE. However, FC was high appeared to be compensated for by increased egg weight. Shell weight and percent shell were not affected by dietary treatment while the 20% CHM diet increased yolk colour index. Feed cost/kg egg was lowered by feeding the test diets. The present study has shown that laying hens can tolerate and produce eggs economically on diets incorporating up to 20% CHM.
Two digestio studies, one with cattle using the indicator method, the other with sheep, using the total collection method were carried out to determine the effect of graded dietary cocoa-pod (pod) levels of 0, 20, 40% in cattle, and 0, 15, 30, 45, 60 and 75% in sheep, on nutrient digestibilities. The apparent digestibility of cocoa-pod by sheep was also estimated by linear regression.Sheep digested only 23% dry matter (DM) and 51% crude protein (CP) of the pod. These low digestibilities resulted in significant reductions in the digestibilities of diets containing graded levels of the material. Thus, except for ether extract (EE) digestibility which was similar (P > 0.05) across treatments, pod dietary levels of 30% and above depressed (P < 0.05) nutrient digestibilities. At the lowest dietary level of 15%, however, nutrient digestibilities were similar (P > 0.05) to those of the control diet. A similar trend was observed in cattle in which test animals fed on diets containing 20 and 40% pod digested less (P < 0.05) DM, CP and acid detergent fibre (ADF) than the controls. Differences between the test groups were not significant.High negative correlations (P < 0.05) were obtained between nutrient digestibilities and dietary levels of pod. The latter explained over 90% of the variations observed in nutrient digestibilities, except for EE for which an R2 value of 0.48 was obtained. The results indicate that the addition of pod to grain-based ruminant diets at levels of 30% and above, may significantly depress diet digestibility. Low level performance may, however, be obtained in ruminants fed such diets containing up to 45% pod, since at this level, more than 50% of essential nutrients were digested.
As a means of shedding some light on the limitations of cocoa-pod husk (CPH) as a feed ingredient for livestock, particularly the non-ruminants, the proximate, non-starch poly-saccharides plus lignin, and mineral components of the husk and its layers (epicarp, mesocarp and endocarp) were determined. Each material was then incorporated at 0%, 5% and 10% levels in isoprotein broiler starter diets. Each diet was fed to duplicate groups of 10 1-day-old broiler chicks for 4 weeks. The husk had high proportions of total ash (> 9%), crude fibre (> 20%), cell-wall contents (hemicellulose, 11%; cellulose, 35%; lignin, 15%; pectin, 6%) and mineral elements (K, 3.18%; Ca, 0.32%; P, 0.15%). The epicarp was the most lignified layer and had the highest amounts of total ash, Ca, K, P and all other inorganic elements assayed. The mesocarp had the bulk (approx. 50%) crude fibre and cellulose contents. The endocarp, although most balanced in proximate components, contained about 60% of the pectic substances. In the feeding trial, both levels (5% and 10%) of the epicarp depressed (P < 0.05) weight gain and feed efficiency. Apparent dry matter utilization was reduced on all 10% test material inclusions. Gizzard weight tended to increase on the mesocarp diets while the intestine was longer (P < 0.05) on the 10% epicarp diet. Results in this study show that the epicarp (outer pericarp) is the most limiting portion of the CPH. The results also indicate that it is not fibre quantity per se but the components (principally lignin and pectin, probably acting jointly in an adverse manner) that are inhibitory to the utilization of CPH in broiler diets.
Cocoa pod husk (CPH) contained (g kg−1 dry matter) 76.6 crude protein, 43.7 ether extract, 325 crude fibre, 101 ash, 414 acid detergent fibre, 522 neutral detergent fibre and 108 hemicellulose. The metabolizable energy content was 4.72 MJ kg−1. In comparison with maize, CPH contained less amino acids, except lysine. In a feeding trial, five diets containing 0, 50, 100, 150 and 200 g CPH kg−1, with maize and fishrneal as major ingredients, were given ad libitum to 450 1-week-old broiler chicks (AF Bosbek strain) for 7 weeks. Birds had free access to water. Addition of graded levels of CPH broiler diets increased food intake by nearly 60% for the highest level of inclusion (r = 0.97), reduced growth (r = −0.85) and hence reduced efficiency of food utilization compared with the control (r = 0.96). Cocoa husk-fed birds consumed more water with a trend toward increased water consumption with each increment of CPK (r = 0.99). High negative correlation (r = −0.85) was observed between the ccncentration of CPH in the diet and carcass dressing percentage. There were no deaths attributable to CPH in the diet.