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Practical publications

BÁVARO COCOA DECLARATION - World Cocoa Conference 2016, , World Cocoa Conference, 05/2016, Bavaro, The Dominican Republic, (2016) , (Practical Publication)
World Cocoa Foundation & Cocoa Action, , Chocoa 2015, 03/2015, Amsterdam, (2015) , (Practical Publication)
World Cocoa Foundation & Cocoa Action, , Chocoa 2015, 03/2015, Amsterdam, (2015) , (Practical Publication)
World Cocoa Foundation & CocoaAction, van der Linden, Bart , Chocoa 2015, 03/2015, Amsterdam, (2015) , (Practical Publication)
Monitoring the Dutch cocoa letter of intent., Logatcheva, K., and V. Ingram , Den Haag, (2014) , (Practical Publication)
Climate Change and the Cocoa Production in the Tropical Rain Forest Ecological Zone of Ondo State, Nigeria , Amos, T.T., and A.Thompson O. , Journal of Environment and Earth Science, 01/2015, Volume 5, Issue 1, Nigeria, (2015) , (Practical Publication)

The value of the cocoa bean shell (hull) and the effect of various processing methods on the phyto-constituents and antioxidant activity of the nib and shell

TitleThe value of the cocoa bean shell (hull) and the effect of various processing methods on the phyto-constituents and antioxidant activity of the nib and shell
Publication TypeReport
Year of Publication2014
AuthorsAwarikabey, Emmanuel, and Amponsah Isaac Kingsley
Date Published06/2013
InstitutionKwame Nkrumah University of Science and Technology
CityKumasi
Publication LanguageEnglish
KeywordsGhana
Lead

The cocoa bean shell is the major by-product of the cocoa bean during its processing into cocoa products. The cocoa bean shell makes about 10 – 12 % of the weight of the cocoa bean. Tons of the cocoa bean shell is disposed off as waste every year. Research over the years has been focused on cocoa polyphenols, especially the flavonoids, and its function as potent antioxidant in human health. In this study, the effect of various processing methods on the phytoconstituents (bioactive compounds) and the antioxidant activity of the nib and shell were assessed using the DPPH radical scavenging and total antioxidant capacity assays. All the cocoa samples showed the same trend in antioxidant activity for all the different processing methods. It was seen that micronizing before deshelling of the bean impacts on the nib quality in terms of antioxidant activity as compared to roasting the bean before deshelling. Again, the shell quality in terms of antioxidant activity was better when micronizing was done before deshelling. However, both processing methods still retains some antioxidant potency in the shell and the nib which, in the long term, protects the organism from oxidative damage leading to disease conditions.

URLhttp://scholarsresearchlibrary.com/JNPPR-vol4-iss3/JNPPR-2014-4-3-58-64.pdf

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