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Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

Summary

Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

Background

Cocoa pod husks (CPHs) represent approximately 70-80% of cocoa fruit mass and pose significant disposal challenges. CPHs contain substantial fiber and protein but are largely indigestible due to high lignin content. Fungal fermentation with basidiomycetes offers a promising approach to valorizing these agricultural side-streams into nutritious food ingredients.

Objective

To valorize cocoa pod husks through fermentation with Pleurotus salmoneo-stramineus (PSS) and evaluate the resulting product for food applications. The study aimed to optimize fermentation conditions and assess techno-functional properties of fermented CPH for use in food products.

Results

Mycelium accounted for 54% of total biomass after 8 days. Crude protein content increased from 7.3 to 18.9 g/100g DM in fermented material with biological value of 86. CPHF exhibited improved oil binding capacity (2.1 mL/g vs 1.1 mL/g) and smaller particle diameter (373 μm vs 526 μm). Total dietary fiber remained high at 73.4 g/100g DM.

Conclusion

PSS fermentation successfully transforms CPH into a nutritious, high-protein ingredient with improved functional properties suitable for food applications. The biological value comparable to animal proteins and high fiber content make fermented CPH a promising sustainable alternative protein source for the food industry and cocoa farmers.
  • Published in:Food Science & Nutrition,
  • Study Type:Experimental Research,
  • Source: PMID: 38628173, DOI: 10.1002/fsn3.3937
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