Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Asian Journal of Agricultural Sciences


Chemical Composition of Differently Treated Forms of Cocoa POD Husk Meal (CPHM)

P.O. Ozung, O.O. Kennedy Oko and E.A. Agiang
Department of Animal Science, Faculty of Agriculture, Forestry ad Wildlife Resources Management, University of Calabar, Calabar, Nigeria
Asian Journal of Agricultural Sciences  2016  2:5-9
http://dx.doi.org/10.19026/ajas.8.2912  |  © The Author(s) 2016
Received: ‎January ‎11, ‎2016  |  Accepted: April ‎5, ‎2016  |  Published: June 15, 2016

Abstract

The research aimed at determining the chemical compositions of differentforms of cocoa pod husk meal using freshly broken composite cocoa pod husks, which were washed, sun-dried and milled to produce Cocoa Pod Husk Meal (CPHM). The resultant meal was divided into three portions: the raw (RCPHM), Fermented (FCPHM) and hot-water treated (HCPHM), respectively. Results obtained showed significant (p<0.05) differences in proximate and mineral compositions in the differently treated forms of CPHM. The RCPHM recorded the highest crude protein (9.37%) and crude fibre (61.80%) contents compared to the 7.70 and 8.94% CP and 57.42 and 53.37% CF contents, respectively in the FCPHM and HCPHM. The ether extract, ash and Nitrogen Free Extract (NFE) values were however highest in HCPHM, followed by FCPHM and RCPHM in that order. The ADF and NDF values were highest in the FCPHM (73.09 and 79.45%, respectively), low in RCPHM (68.64 and 75.08%, respectively) and lowest in the HCPHM (64.60 and 71.09%, respectively). The RCPHM recorded the highest calcium (11.16g/kg) content, followed by HCPHM (7.23g/kg) and least in FCPHM (5.65g/kg). The magnesium, phosphorus and potassium contents recorded a similar trend as calcium in the RCPHM. However, sodium (0.74 g/kg) was highest in the HCPHM, followed by FCPHM (0.48 g/kg) and least in RCPHM (0.35 g/kg). Results from these analyses have shown that CPHM in the raw, fermented and hot-water treated forms have marginal differences in chemical compositions. Fermentation and hot-water treatedforms did not however improve the nutrient contents appreciably compared to the raw CPHM.

Keywords:

Cocoa, composition, fibre, husk, mineral, proximate,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2041-3890
ISSN (Print):   2041-3882
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved