Short communicationResults of preliminary studies on the utilization of cocoa-pod husks in fish production in south-west Nigeria
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Cited by (10)
The immunostimulatory effects of Theobroma cacao L. pod husk extract via injection and dietary administrations on Macrobrachium rosenbergii and its resistance against Lactococcus garvieae
2023, Fish and Shellfish ImmunologyCitation Excerpt :According to statistics of the International Cocoa Organization, the production of cacao beans is estimated to reach 4955 thousand tonnes in 2022 [14]. The pod husk of cacao is the primary by-product in cocoa bean production, and it occupies 52–76% wet weight of whole cacao pod [15]. That is to say, a great amount of cocoa pod husk (CPH) are generated every year along with a flourishing cocoa industry.
Pectins from alternative sources and uses beyond sweets and jellies: An overview
2021, Food HydrocolloidsExtraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology
2018, Carbohydrate PolymersCitation Excerpt :Cocoa pod husks are the by-product of Theobroma cacao L. which reports for 52–76% of the cocoa pod wet weight (Donkoh, Atuahene, Wilson, & Adomako, 1991; Fagbenro, 1988).
Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid
2012, LWTCitation Excerpt :After fermentation of surrounding pulp, the beans are dried and bagged, constituting the cocoa of commerce, employed mainly in chocolate manufacturing (ICCO, 2011a; Kalvatchev, Garzaro, & Cedezo, 1998). During the extraction of cocoa beans, pod husks, accounting for approximately 52–76% of the weight of the cacao fruit (Donkoh, Atuahene, Wilson, & Adomako, 1991; Fagbenro, 1988), are thrown away and may cause an environmental problem when dumped around the processing plants. In addition to foul odors due to decomposition, cacao pod husks may be a significant source of disease inocula, such as black pod rot (Barazarte, Sangronis, & Unai, 2008; Donkoh et al., 1991; Figueira, Janick, & BeMiller, 1993; Kalvatchev et al., 1998).
Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology
2011, Carbohydrate PolymersCitation Excerpt :The mature fruits of cacao are harvested and opened to extract the wet beans. After fermentation of surrounding pulp, the dried beans are used as the commercial form of cocoa, employed mainly for the chocolate industry but also for the pharmaceutical and cosmetic industries (Fagbenro, 1988; ICCO, 2010; Kalvatchev, Garzaro, & Cedezo, 1998). Cacao pod husks constitute the remnants following removal of the cocoa beans and pulp from the mature fruit.
Evaluation of cocoa-pod husks on performance of rabbits
1993, Animal Feed Science and Technology