Nutritive value of hot water- or cocoa-pod ash solution-treated cocoa bean cake for broiler chicks

Abstract

1. The effectiveness of boiling (90 degrees C for 75 min) in water and alkali (cocoa-pod ash CPA solution) treatments for reducing the antinutritional factor (theobromine) in cocoa bean cake (CBC) and the influence of these treatments on the chemical composition, gross energy and metabolisable energy (ME) of CBC to the broiler chicken were examined. 2. Boiling did not affect crude protein content but resulted in lower ash, crude fibre, ether extract and gross energy values, and a 56% reduction in theobromine, while the use of increasing concentrations of cocoa-pod ash solution decreased crude protein, ether extract, theobromine and gross energy. 3. Mineral elements were significantly affected both by boiling and by cocoa-pod ash solution treatments. 4. There were no significant effects of hot water-treated or 5 g CPA/kg treated CBC on ME or MEn. However, efficiency of energy utilisation was improved. 5. Nutritional evaluation showed that there was a general decrease in performance at high dietary concentrations of CBC (treated or untreated). However, both forms of treatment (hot water-treated and 5 g CPA/kg treated CBC) significantly improved food utilisation and retention of nitrogen and dry matter.

Effect of the types and concentrations of alkali on the color of cocoa liquor

“…The action of NaOH at its different concentrations produces more ash content than the other treatments. Similar results when using NaOH have been reported in the literature 23. The reduction in polyphenol (as tannic acid) can reduce the astringency and bitter taste of the liquors.…”

“…Duncan's test showed significant differences in protein content at concentrations of 10, 20 and 30 g kg −1 of Na 2 CO 3 and NaOH. Odunsi and Longe23 reported similar results and the authors argue that protein diminution is due to the oxidative destruction of proteins by deamination. The action of NaOH at its different concentrations produces more ash content than the other treatments.…”

“…The increment in fat material in the sample treated without alkali (L‐01) (Table 2) is due to fat solubilization as the effect of heat during extraction. Previous reports23, 24 had shown that the reduction in fat content by alkali action is due to hydrolysis and saponification of triglycerides with the consequent formation of salts. This fact should be noted because excessive alkali addition could lead to the production of soapy flavor.…”

Application of new technologies to cocoa alkalization

“…• Oxidative destruction by deamination References: Rodríguez, Pérez and Guzmán., 2009;Adeyeye, 2016;Méndez-Albores et al, 2013;Oduns and Longe, 1998 Amino acids…”

“…• Hydrolysis and saponification of triglycerides References: Rodríguez, Pérez and Guzmán, 2009;Oduns and Longe, 1998;Adeyeye, 2016;Méndez-Albores et al, 2013…”