Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Arueya, Gibson Lucky; Sharon, Olukunle O.

doi:10.1590/1981-6723.02322

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.02322 copy

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochemical and safety characteristics in the production of Dutch-Cocoa. CPH was calcined, potash extracted, characterized, and applied in formulation (1% to 5% conc.) in Dutch-production of Cocoa. Quality parameters of the resultant product were analyzed following AOAC procedures (p ≤ 0.05). In addition, rats(n=30) were fed it over a 21-day duration while nutritional and safety indicators were monitored. Sensory properties were also evaluated. The results showed some predominant properties of CPH potash extract [Potassium 35.7%, pH 12.3, alkalinity 15.6 g/100 g CO₃] and Dutch-cocoa [protein (15.8% to 16.5%), colour (Hunter L,a,b) 36.9, 8.8, 11.7 light - dark red), dispersibility (1.5 to 2.3), wettability (143.7 s), sedimentation (20.7% to 49.3%)] which favourably compared with commercial variants. Apparent digestibility (AD%) was significant (Protein 86%, Fat 88%, Fiber 66% etc) (p ≤ .0.05). Safety indices exhibited no deleterious effect and the product was adjudged acceptable. Dutch-cocoa produced using CPH-derived-potash as an alternate alkalizing bioresource is feasible, while simultaneously providing an environmentally friendly outlet for CPH

Keywords:
Cocoa dutching; Alkalized cocoa; Cocoa-husk-based Alkalinizer; Food acid regulator; Cocoa potash; Dutch-cocoa; Food additive (alkalizing); Soluble cocoa; Chocolate beverage

HIGHLIGHTS

• Cocoa pod husk derived potash compares favourably with food grade commercial potash

• The potash extract equally enhanced the colour, flavour, and solubility of cocoa

• Toxicological tests underscored the safety of the potash extract in dutching cocoa

Graphical Abstract

Parameters	Potash extract from CPH	Imported potash
pH	12.3 ± 0.0	13.4 ± 0.0
Potassium (%)	35.7 ± 0.1	37.7 ± 0.0
Sodium (%)	0.7 ± 0.0	0.9 ± 0.0
Colour	Pale white	Pure white
Alkalinity (g/100g CO₃)	15.6 ± 0.9	21.7 ± 1.4
Melting point (°C)	854.0 ± 1.4	800.5 ± 0.7
Molarity (mol/dm³)	0.5 ± 1.4	0.7 ± 1.4
Density (g/cm³)	0.9 ± 0.0	1.31 ± 0.0
Solubility in water (at 37 °C)	90.5 ± 0.7	111.0 ± 1.4
Solubility in alcohol	Insoluble	Insoluble

Samples	Colour				pH
Samples	L	a*	b*	DE⁺	pH
A	37.9 ± 0.01^c	9.3 ± 0.00^a	12.2 ± 0.01^c	50.7 ± 0.01^bc	6.3 ± 0.14^e
B	38.4 ± 0.29^b	8.5 ± 0.38^a	11.8 ± 0.11^d	50.0 ± 0.31^b	6.8 ± 0.14^d
C	36.9 ± 0.00^d	8.8 ± 0.01^a	11.7 ± 0.00^d	51.6 ± 0.00^a	7.0 ± 0.14^c
D	38.5 ± 0.35^b	7.4 ± 3.48^a	12.4 ± 0.01^b	50.3 ± 0.45^bc	7.0 ± 0.01^b
E	40.2 ± 0.00^a	9.6 ± 0.01^a	13.1 ± 0.00^a	47.8 ± 0.99^d	7.3 ± 0.01^a
F	38.1 ± 0.21^b	8.2 ± 0.30^a	11.7 ± 0.01^d	49.9 ± 0.30^c	6.5 ± 0.13^d
G	38.6 ± 0.30^b	8.5 ± 0.35^a	11.3 ± 0.09^d	50.3 ± 0.29^b	6.6 ± 0.13^d

Samples	Moisture	Fat	Protein	Fiber	Ash	Carbohydrate
A	4.8 ± 0.07^c	18.2 ± 0.13^a	16.5 ± 0.07^c	13.2 ± 0.09^a	5.6 ± 0.0^e	41.8 ± 0.31^c
B	5.3 ± 0.07^a	16.3 ± 0.07^c	15.1 ± 0.03^e	13.0 ± 0.01^a	7.5 ± 0.0^c	42.9 ± 0.64^b
C	5.1 ± 0.07^b	17.2 ± 0.01^b	15.8 ± 0.08^d	11.6 ± 0.08^b	7.6 ± 0.0^c	42.7 ± 0.13^b
D	4.8 ± 0.07^c	16.3 ± 0.01^c	15.9 ± 0.01^d	10.7 ± 0.21^c	7.0 ± 0.0^d	45.4 ± 0.64^a
E	5.0 ± 0.00^b	17.5 ± 0.01^b	15.9 ± 0.00^d	13.1 ± 0.42^a	7.5 ± 0.2^c	41.0 ± 0.64^c
F	5.1 ± 0.05^b	12 ± 30.04^d	23.5 ± 0.07^b	11.0 ± 0.02^b	8.8 ± 0.0^a	39.3 ± 0.09^e
G	5.3 ± 0.05^a	10.7 ± 0.07^e	27.8 ± 0.03^a	8.7 ± 0.01^d	7.9 ± 0.0^b	39.7 ± 0.08^d

Samples	Water Absorption Capacity	Oil Absorption Capacity	Loose Bulk Density (g/ml)	Packed Bulk Density (g/ml)	Dispersibility	Wettability (s)	Sedimentation (%)
A	133.8 ± 0.64^f	128.9 ± 0.12^d	1.6 ± 0.35^b	2.0 ± 0.35^b	1.5 ± 0.01^d	169.7 ± 0.57^c	20.7 ± 1.15^d
B	202.0 ± 0.01^a	160.5 ± 0.74^b	1.6 ± 0.35^b	2.2 ± 0.35^b	2.0 ± 0.07^b	143.7 ± 0.57^d	49.3 ± 1.15^a
C	186.5 ± 0.71^c	156.2 ± 1.19^c	1.9 ± 0.35^a	2.5 ± 0.35^a	2.3 ± 0.71^a	242.7 ± 0.57^b	33.7 ± 3.21^b
D	156.8 ± 0.13^e	158.7 ± 1.15^c	1.7 ± 0.35^b	2.2 ± 0.35^b	1.7 ± 0.04^c	251.0 ± 1.00^a	28.3 ± 2.89^c
E	182.3 ± 0.64^d	163.0 ± 1.46^a	1.6 ± 0.35^b	2.2 ± 0.35^b	2.1 ± 0.11^b	137.0 ± 1.00^e	31.3 ± 2.31^b
F	200.0 ± 0.02^a	158.5 ± 0.74^c	1.6 ± 0.35^b	2.1 ± 0.35^b	2.0 ± 0.07^b	132.7 ± 0.57^f	47.3 ± 3.00^a
G	197.0 ± 0.01^b	160.5 ± 0.74^b	1.4 ± 0.35^c	2.2 ± 0.35^b	2.3 ± 0.07^a	123.2 ± 0.17^g	45.3 ± 2.10^a

Samples	Total plate count (cfu/g)	Mold (cfu/g)	Yeast (cfu/g)	E. Coli (cfu/g)	Salmonella (cfu/g)
A	11.5 ± 0.71^a	7.0 ± 1.41^a	5.0 ± 1.41^a	Nil	Nil
B	10.5 ± 0.71^ab	7.0 ± 0.00^a	3.5 ± 0.71^d	Nil	Nil
C	10.0 ± 0.00^ab	5.0 ± 1.41^c	4.0 ± 1.41^c	Nil	Nil
D	9.0 ± 1.41^b	4.0 ± 1.41^d	3.5 ± 0.71^d	Nil	Nil
E	10.0 ± 1.41^ab	7.0 ± 0.00^a	4.5 ± 0.71^b	Nil	Nil
F	9.6 ± 0.50^ab	6.0 ± 0.00^b	4.3 ± 0.51^b	Nil	Nil
G	8.7 ± 0.42^ab	7.1 ± 0.00^a	4.7 ± 0.60^a	Nil	Nil

Groups	Initial body weight (g)	Final body weight (g)	Weight gain (g)	Food intake (g/week)	Food efficiency (%)
A	92.2 ± 0.21^d	96.9 ± 0.08 ^e	4.7 ± 0.13^e	54.3 ± 0.0^a	8.7 ± 0.23^e
B	113.7 ± 0.07^a	103.9 ± 0.07^d	-9.8 ± 0.0^f	46.0 ± 0.0^d	-21.3 ± 0.0^f
C	112.1 ± 0.14^a	123.5 ± 0.14^a	11.4 ± 0.0^c	53.3 ± 0.0^a	21.4 ± 0.01^c
D	106.5 ± 0.07^b	113.5 ± 0.14^c	7.1 ± 0.07^d	47.7 ± 0.0^c	14.8 ± 0.13^d
E	104.6 ± 0.21^c	117.3 ± 0.14^b	12.7 ± 0.07^b	51.7 ± 0.0^b	24.5 ± 0.11^b
F	108.3 ± 0.14 ^b	125.2 ± 0.28^a	16.9 ± 0.14^a	48.3 ± 0.0^c	34.9 ± 0.28^a

	A	B	C	D	E	F
Protein Intake	18.92 ± 0.21^a	15.44 ± 0.04^d	18.26 ± 0.06^a	16.34 ± 0.04^c	17.71 ± 0.01^b	8.86 ± 0.3^e
Protein Output	3.45 ± 0.04^bc	2.84 ± 0.01^e	3.86 ± 0.04^a	3.51 ± 0.01^b	2.30 ± 0.01^f	2.96 ± 0.01^d
AD	82 ± 0.00^b	83 ± 0.01^b	79 ± 0.01^c	77 ± 0.01^c	86 ± 0.1^a	67 ± 0.01^d
Fat Intake	12.52 ± 0.03^a	9.72 ± 0.03^c	11.74 ± 0.05^b	10.11 ± 0.01^c	11.60 ± 0.14^b	2.35 ± 0.14^d
Fat Output	1.49 ± 0.01^c	1.61 ± 0.14^b	1.74 ± 0.03^b	2.0 ± 0.00^a	1.39 ± 0.01^d	1.41 ± 0.01^d
AD	88 ± 0.00 ^a	83 ± 0.01^b	84 ± 0.14^b	80 ± 0.00^c	88 ± 0.00^a	41 ± 0.01^d
Ash Intake	7.04 ± 0.01^c	7.06 ± 0.01^c	8.04 ± 0.02^a	6.82 ± 0.03^d	7.69 ± 0.02^b	3.59 ± 0.02^e
Ash output	3.42 ± 0.01^c	7.0 ± 0.01^a	3.62 ± 0.01^b	3.61 ± 0.01^b	2.51 ± 0.01^d	0.18 ± 0.01^e
AD	52 ± 0.01^c	2.0 ± 0.14^f	56 ± 0.01^b	46 ± 0.01^d	68 ± 0.01^a	18 ± 0.01^e
Fiber Intake	12.08 ± 0.11^a	10.21 ± 0.00^c	11.10 ± 0.0^b	9.51 ± 0.01^d	11.53 ± 0.01^ab	4.50 ± 0.00^e
Fiber Output	6.01 ± 0.01^b	3.97 ± 0.01^e	6.41 ± 0.01^a	5.53 ± 0.01^c	4.01 ± 0.14^de	4.25 ± 0.00^d
AD	52 ± 0.01^c	61 ± 0.00^b	42 ± 0.00^d	43 ± 0.00^d	66 ± 0.01^a	6 ± 0.00^e
Carbohydrate Intake	50.61 ± 0.01^a	42.88 ± 0.01^c	50.09 ± 0.01^a	46.08 ± 0.01^b	47.18 ± 0.14^b	24.79 ± 0.00^d
Carbohydrate Output	8.81 ± 0.01^a	6.56 ± 0.01^c	6.52 ± 0.04^c	7.09 ± 0.01^b	4.63 ± 0.35^d	5.16 ± 0.00^c
AD	83 ± 0.00^c	86 ± 0.01^b	87 ± 0.01^b	85 ± 0.00^b	91 ± 0.14^a	79 ± 0.00^d

Groups	PCV	Hb	RBC	WBC	Platelet	MCV	MCHC	MCH	Neutrophils	Lymphocytes	MO	EO
A	43.0 ± 0.00^a	14.2 ± 0.2^a	7.2 ± 0.02^a	5.5 ± 0.77^a	328.0 ± 382.85^a	60.03 ± 0.06^a	33.0 ± 0.45^abc	19.8 ± 0.31^a	33.7 ± 6.56^a	61.3 ± 7.37^a	2.0 ± 1.00^a	2.3 ± 0.58^ab
B	42.7 ± 1.15^a	14.1 ± 0.36^a	7.1 ± 0.87^a	5.0 ± 0.40^a	820.0 ± 275.70^a	59.8 ± 0.95^a	33.1 ± 0.21^abc	19.8 ± 0.35^a	31.0 ± 7.94^a	65.3 ± 9.04^a	1.7 ± 0.58^a	2.0 ± 1.00^ab
C	46.3 ± 1.53^a	15.2 ± 0.47^a	7.6 ± 0.51^a	6.5 ± 2.44^a	282.0 ± 275.70^a	61.3 ± 2.21^a	32.9 ± 0.53^bc	20.1 ± 1.00^a	35.3 ± 7.09^a	61.0 ± 7.55^a	2.7 ± 0.58^a	1.0 ± 1.00^b
D	43.3 ± 7.23^a	14.2 ± 2.25^a	7.0 ± 1.43^a	6.4 ± 0.84^a	387.0 ± 44.27^a	62.4 ± 3.36^a	35.8 ± 0.44^c	20.5 ± 1.37^a	24.0 ± 3.46^a	70.7 ± 4.16^a	2.0 ± 1.00^a	3.0 ± 1.00^a
E	43.7 ± 4.73^a	15.5 ± 2.63^a	7.3 ± 0.87^a	5.0 ± 0.66^a	753.3 ± 113.72^a	59.7 ± 1.52^a	35.4 ± 2.11^a	21.1 ± 1.22^a	28.7 ± 8.02^a	67.3 ± 7.51^a	2.3 ± 1.15^a	1.7 ± 0.58^ab
F	42.3 ± 5.51^a	15.0 ± 2.76^a	7.2 ± 0.91^a	6.0 ± 2.48^a	52.0 ± 337.84^a	59.0 ± 0.66^a	35.2 ± 1.96^bc	20.8 ± 1.17^a	31.7 ± 1.53^a	68.0 ± 3.00^a	2.3 ± 1.15^a	1.3 ± 1.53^ab

Groups	Protein	AST	ALT	ALP	Triglycerides	Uric acid
A	7.00 ± 0.44^a	43.0 ± 3.61^a	32.0 ± 1.73^a	114.0 ± 5.19^a	1.00 ± 0.60^a	1.53 ± 0.91^a
B	7.77 ± 0.44^a	46.0 ± 2.00^a	33.0 ± 1.00^a	114.3 ± 6.51^a	0.87 ± 0.29^a	1.03 ± 1.18^a
C	6.57 ± 1.21^a	41.3 ± 4.04^a	30.0 ± 4.36^a	118.7 ± 12.1^a	1.03 ± 0.59^a	1.10 ± 1.21^a
D	6.70 ± 0.62^a	42.0 ± 3.61^a	32.0 ± 2.65^a	113.0 ± 5.29^a	0.87 ± 0.21^a	1.10 ± 0.75^a
E	6.80 ± 0.46^a	41.6 ± 5.69^a	30.7 ± 4.51^a	120.0 ± 9.54^a	0.77 ± 0.26^a	2.43 ± 0.35^a
F	7.87 ± 0.40^a	40.7 ± 2.89^a	29.3 ± 3.21^a	113.3 ± 10.0^a	0.37 ± 0.26^a	1.90 ± 1.32^a

Samples	Taste	Colour	Flavour	Overall Acceptability
A	5.6 ± 0.63^b	6.7 ± 0.70^b	7.5 ± 0.64^a	7.3 ± 0.59^a
B	5.7 ± 0.62^b	6.7 ± 0.70^b	7.5 ± 0.64^a	7.3 ± 0.59^a
C	6.0 ± 0.53^ab	7.0 ± 0.53^ab	7.5 ± 0.64^a	7.5 ± 0.52^a
D	6.1 ± 0.52^ab	7.1 ± 0.70^ab	7.5 ± 0.52^a	7.3 ± 0.62^a
E	6.1 ± 0.59^a	7.1 ± 0.64^ab	7.4 ± 0.49^a	7.5 ± 0.52^a
F	6.4 ± 0.99^a	7.3 ± 0.62^a	7.7 ± 0.49^a	7.7 ± 0.49^a
G	6.4 ± 0.99a	7.1 ± 0.64^ab	7.7 ± 0.49^a	7.7 ± 0.49^a

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Gibson Lucky Arueya, University of Ibadan, Department of Food Technology, Oyo State, Ibadan - Nigeria, e-mail: arueygibson@yahoo.com