Cocoa pod hull flour: An option for the use of agroindustrial waste
Abstract
The growing concern about the use of agroindustrial waste has generated the search for processes of transformation and reuse of these. Which are little exploited, because their chemical composition and possible transformations are unknown. In the cocoa industry, the cocoa pod shell is discarded in the crops, where it decomposes, spreading the Phytophora spp. Fungus that contaminates the healthy plantation, causing losses to the producers, as well as environmental problems. Therefore, the following research study aims to determine the morphometric characteristics, the proximal chemical analysis and the antioxidant capacity in the cocoa pod shell meal, to evaluate its viability as a raw material. Determining performance, proximal chemical analysis, phenols and antioxidant capacity. Obtaining a percentage of yield of 29%, morphologically reaches a maximum height of 36nm. The proximal chemical analysis showed a crude fiber percentage of 26.75%, ash 8.41%, humidity 6.26%, protein 5.27% and fat 0.69%. Reporting a content of phenolic compounds of 8,48 mg of gallic acid / g dry sample, concluding that cocoa pod husk flour provides ashes and fiber, as well as showing antioxidant capacity, which makes it a raw material with agroindustrial interest.
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References
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