Sensory qualities, proximate composition and microbial activity of cacao pod-based food products
Paper Details
Sensory qualities, proximate composition and microbial activity of cacao pod-based food products
Abstract
This research investigates the possibilities of healthy and sustainable food options from cacao pod (husk) using cacao pod husk flour and cacao noodles. Nutritional analysis of the cacao pod husk flour also found that it was 6.98% protein, 27.35% fiber and just 0.32% fat, which make it a wonderful source of plant protein and fiber. Data for cacao noodles were followed by 6.52% and 4.62% of protein and fiber, respectively, and little content in fat, which were a good supplement for daily diet. Microbial examinations revealed that both products were safe to eat, with low coliform, yeast, mold and E. coli counts. Participant sensory evaluations revealed the great taste, texture, and aroma of the products, although their appearance could be improved. In general, CPHF and CN are nutritionally safe, promising as functional food ingredients, and their appearance only needs to be modified slightly for enhanced consumer acceptance.
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