Protein quality assessment in cocoa husk

• Published in: Food research international Vol. 32; no. 3; pp. 201 - 208
• Main Authors: Serra Bonvehı́, J, Ventura Coll, F
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.1999; Elsevier
• Subjects: albumins; Amino acid score; amino acids; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; chemical composition; cocoa hulls; Cocoa husk; Digestible protein; Energetic value; energy value; Food industries; Fundamental and applied biological sciences. Psychology; geographical variation; globulins; glutelins; prolamins; protein composition; protein content; Protein fraction; Research and development. New food products, dietetic foods and beverages; Total protein; Use and upgrading of agricultural and food by-products. Biotechnology; Colombia; Ecuador; Cameroon; Guinea; Cote d'Ivoire; Brazil; Nigeria; Energetic value; Cocoa husk; Amino acid score; Digestible protein; Total protein; Protein fraction; Nitrogen compounds; Cocoa by product; Stimulant plant; Globulin; Upgrading; Dicotyledones; Angiospermae; Theobroma cacao; Digestibility; Evaluation; Biochemical analysis; Nutritive value; Albumin; Experimental study; Protein; Sterculiaceae; Aminoacid; Plant protein; Spermatophyta; Glutelin; Prolamin; Comparative study; Protein content
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(99)00088-5

The aim of this study was to determine the composition and protein quality of cocoa husk from different countries and to define the following physicochemical characteristics: protein content, amino acids distribution, digestible protein, protein fraction, and energetic value. Mean value of total protein was 15 g/100 g and for digestible protein was 10.22 g/100 g (68.1% of total protein). Cocoa husk showed a suitable amino acid score (73), and a low energetic value (21.9 J/kg). All samples were similar in total amino acid and free amino acid profiles. Percentages of albumins, globulins, glutelins and prolamins were also determined. Albumins and globulins were the major fractions (79% w/w) of total protein. The cocoa husk was suggested as an ingredient in manufacturated food products.