Open AccessA Review of Innovation in Cocoa Bean Processing By-Products
Publication year - 2021
Publication title -
international journal of emerging trends in engineering research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 14
ISSN - 2347-3983
DOI - 10.30534/ijeter/2021/22982021
Subject(s) - food science , cocoa bean , pulp (tooth) , dietary fiber , raw material , preservative , sugar , husk , chemistry , cellulose , pulp and paper industry , fermentation , biology , botany , engineering , medicine , organic chemistry , pathology
Although cocoa production generates numerous by-products, only 10% of cocoa pods are used commercially, with the remaining 90% discarded. Cocoa processing generates by-products such as pod husks, pulp, and bean shells.It can recycle as a result of its high fiber and bioactive compounds Cocoa-pods produce additional dietary fiber, wrinkle-reducing cosmetics and preservatives, animal feed, organic fertilizers, raw materials for paper-making, and biofuels. Sugar, minerals, fat, and protein are abundant in the pulp. The cocoa pulp can be used to make various beverage products, including mixed drinks with added fruits, kefir beverages, wine, soft drinks, marmalade, and vinegar. Because of its high content of lignin, cellulose, protein, fat, carbs, and polyphenols, the cocoa bean shell is an excellent source of dietary fiber. It contains a high fiber content and has a high resale value when used as a renewable energy source. This review article will discuss the management of cocoa by-products and value-added products with various applications