Chemical composition of cocoa pod husk and its effect on growth and food efficiency in broiler chicks

Donkoh, A.; Atuahene, C.C.; Wilson, B.N.; Adomako, D.

doi:10.1016/0377-8401(91)90107-4

Cited by 52 publications

(44 citation statements)

References 10 publications

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“…The protein content of CPH increased from 8.2 to 16.0%, and this report to the best of our knowledge is the first such investigation on the solid state fermentation of cocoa pod husk to increase its protein content. Typically, CPH is low in protein but very rich in crude fibre, a combination of factors which ultimately limits its utilization as feed in animal husbandry (Donkoha et al 1991;Sobamiwa and Longe 1994). The most common usage of CPH in Nigeria and other West African countries, is in the production of black soap (Taiwo and Osinowo 2001).…”

Section: Discussionmentioning

confidence: 99%

Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities

Lateef

Oloke

Kana

et al. 2008

World J Microbiol Biotechnol

112

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Solid substrate fermentations of some agrowastes, namely cocoa pod husk (CPH), cassava peel (CP), and palm kernel cake (PKC) were carried out for the production of fructosyltransferase (FTase) by a newly isolated fungal strain Rhizopus stolonifer LAU 07. The fermented substrate were studied for improved nutritional quality by determining the crude protein, crude fibre, ash and lipid contents, and antioxidant activities. The cyanide content of cassava peels was also determined. Some levels of valueaddition occured as a result of the fermentation. The protein contents of the substrates increased by 33.3, 55.4, and 94.8%, while the crude fibre contents decreased by 44.5, 8.6, and 7.2% in PKC, CP, and CPH, respectively. The cyanide content of cassava peel was reduced by 90.6%. Generally, fermentation of the substrates by R. stolonifer LAU 07 increased the antioxidant activity in a DPPH (1,1-diphenyl-2-picrylhydrazyl) assay. The IC 50 (mg/ml) values of the methanolic extracts (fermented/unfermented) were obtained as 7.0/14.9, 4.4/10.6, and 5.5/14.7 mg/ml for PKC, CP, and CPH, respectively. Results herein reported showed that the nutritional qualities and antioxidant activities of all the investigated solid substrates were enhanced by fungal fermentation. Thus, scope exists for microbial upgrading of these low-quality agro-wastes and development of healthy animal feed supplements.

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Section: Discussionmentioning

confidence: 99%

Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities

Lateef

Oloke

Kana

et al. 2008

World J Microbiol Biotechnol

112

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“…Table 3.2 summarizes some of these studies [20][21][22][23][24] . Cocoa pod husk also contains a mixture of condensed or polymerized fl avonoids (anthocyanidins, catechins, and leukoanthocyanidin), sometimes linked with glucose [ 25 ] .…”

Section: Nutrient Analysis and Antinutritional Factorsmentioning

confidence: 99%

“…The trials also studied digestibility, egg laying, and carcass quality of animals fed with rations containing CPH. Results of these studies indicated that CPH can be incorporated into animal feeds at the following optimum levels: poultry, 10%; pigs, 25%; sheep, 40% [ 22,[28][29][30][31][32][33][34][35][36] . Similar results were obtained in other countries [37][38][39][40][41][42][43][44] .…”

Section: Use Of Cph As An Animal Feed Ingredientmentioning

confidence: 99%

Cocoa and Its By-Products: Identification and Utilization

Oddoye

Agyente-Badu

Gyedu‐Akoto

2012

Chocolate in Health and Nutrition

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“…generates foul odors and becomes a significant potential source of botanical disease inoculum like black pod rot (Barazarte, Sangronis, & Unai, 2008;Donkoh et al, 1991;Figueira, Janick, & BeMiller, 1993;ICCO, 2010;Kalvatchev et al, 1998).…”

Section: Introductionmentioning

confidence: 97%

Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology

Vriesmann

Teófilo

Petkowicz

2011

Carbohydrate Polymers

102

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a b s t r a c tThis study examined variables that influence the nitric acid-extraction of pectins from cacao pod husks. An initial screening study tested the main parameters influencing yield and uronic acid content by a factorial fractional 3 3−1 design. Additional studies used response surface methodology using a central composite design. Yield was optimized by increasing temperature. Uronic acid content was higher when pH is decreased and temperature is increased, or when pH is increased and temperature is decreased. To optimize both parameters, extraction conditions of pH 1.5 at 100 • C for 30 min provided a predicted yield and uronic acid content of approximately 9.5% and 80%, respectively. The obtained experimental value for the yield was 9.0 ± 0.4%, the pectin presenting 66.0% uronic acid. Chemical and spectroscopic analyses showed that this pectin is mainly a homogalacturonan highly esterified and acetylated (DE 56.6%; DA 17.1%) with some rhamnogalacturonan insertions.

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Chemical composition of cocoa pod husk and its effect on growth and food efficiency in broiler chicks

Cited by 52 publications

References 10 publications

Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities

Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities

Cocoa and Its By-Products: Identification and Utilization

Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology

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