Study of the nutritional properties of cocoa husks (theobroma cacao l.) for

industrialization in tea and infusion sachets

Estudio de las propiedades nutricionales de la cascarilla de cacao (theobroma cacao l.) Para su

industrialización en sobres de té e infusiones

Magna Gutierrez Rodas

Agrarian University of Ecuador

Faculty of Agricultural Sciences, Guayaquil,

Ecuador

mgutierrez@uagraria.edu.ec

0000-0001-8165-5911

Abstract

The objective of this research is to study the nutritional properties of the cocoa husk (Theobroma cacao

L.) for its industrialization in tea and infusion sachets by means of descriptive, documentary-

bibliographic research. At world level, the use of residues has taken great strength among the scientific

community and especially at industrial level, for which the nutritional qualities of the cocoa husk are

intended to be promoted. This husk has been totally dehydrated to approximately 6% of humidity for

its preparation in tea and infusions sachets. The roasting method is responsible for the characteristic

flavor of by-products such as chocolate, as well as for removing the remaining moisture in the bean and

additionally eliminating any microbiological contaminants. The cocoa husk is obtained from the cocoa

bean in the process of shelling and then grinding to obtain the cocoa husk powder, then by analyzing

its physicochemical and microbiological properties of this raw material (cocoa husk powder) its

nutritional value is evaluated. The elaboration of tea sachets and infusions is done by mixing the cocoa

husk powder with an aromatic herb, in this case mint (Menta arrensis) and chamomile (Matricaria

chamomilla L.) with the addition of Stevia ( Stevia rebaudiana) The physical-chemical results of the

infusions show ash and protein values of 8.21% and 16% respectively, while the fat and carbohydrate

values are 3.40% and 58.49%, noting that the carbohydrates are those that supply energy to the body,

especially to the brain and nervous system, thus providing this infusion with a good amount of energy.

Key words: cocoa husk powder, infusions, dehydrated, milling, nutritional value.

Resumen

La presente investigación tiene como objetivo el estudio de las propiedades nutricionales de la cascarilla

de cacao (Theobroma cacao L.) para su industrialización en sobres de té e infusiones mediante la

Investigación descriptiva, documental-bibliográfica. A nivel mundial el aprovechamiento de residuos

ha tomado gran fuerza entre la comunidad científica y sobre todo a nivel industrial para lo cual se

mgutierrez@uagraria.edu.ec

http://centrosuragraria.com/index.php/revista, Published by: Edwards Deming Institute,

Quito - Ecuador, July - September vol. 1. Num. 14. 2022, This work is licensed under a

Creative Commons License, Attribution-NonCommercial-ShareAlike 4.0 International.

https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es

Received January 11, 2022

Approved: June 22, 2022

pretende incentivar las cualidades nutricionales de la cascarilla de cacao. Esta cascarilla ha sido

totalmente deshidratada aproximadamente al 6% de humedad para su elaboración en sobre de té e

infusiones. El método del tostado es responsable del sabor característico de los subproductos como el

chocolate, además permite remover la humedad remanente en el grano y eliminar adicionalmente

cualquier contaminante microbiológico. La cascarilla de cacao es obtenida de la semilla de cacao en el

proceso del descascarillado para luego pasar a la molienda obteniendo así el polvo de la cascarilla de

cacao, luego mediante análisis de sus propiedades fisicoquímicas y microbiológica de esta materia

prima (polvo de cascarilla de cacao) se evalúa su valor nutricional. La elaboración de sobres de té e

infusiones es mediante el mezclado del polvo de la cascarilla de cacao con una hierba aromática en este

caso menta(Menta arrensis) y manzanilla(Matricaria chamomilla L.) con la adición de Stevia(Stevia

rebaudiana) En los resultados físico químico de las infusiones muestra valores de cenizas y proteína

de 8,21% y 16% respectivamente, en tanto que los valores de grasa y carbohidratos de 3,40% y 58,49%

notándose que los carbohidratos son los que suministran energía al cuerpo, especialmente al cerebro y

al sistema nervioso, proporcionando así esta infusión una buena cantidad de energía.

Palabras clave: Polvo de cascarilla de caco, infusiones, deshidratado, molienda, valor nutricional.

Introduction

In Ecuador there is a unique type of cocoa in the world known as "National", the national cocoa

is characterized by having a very short fermentation and give a smooth chocolate with good

flavor and aroma, so it is internationally recognized with the classification of "Cacao Fino de

Aroma". According to data from the International Cocoa Organization, in Ecuador the national

variety of cocoa, "fine aroma", represents 75% of production, the difference corresponds to the

ordinary.

In Ecuador, the variety known as CCN-51 (Castro Naranjal Collection - 51) was created by the

agronomist Homero Castro Zurita who, after several investigations, managed to obtain in 1965

the type 51, tolerant to diseases, and with high productivity and quality, although it is

considered as ordinary cocoa.

Cocoa, Theobroma cacao L., is a plant of American origin. Due to the nomadic lifestyle of the

first inhabitants of this continent, it is practically impossible to say for certain where it

originated. According to studies, cocoa originated in South America, in the area of the upper

Amazon. (Enríquez, 1985). In this context, cocoa husk tea is a product that has not been fully

exploited in the world, Colombia being one of the pioneer countries in this market niche.

Ecuador is the eighth largest producer of cocoa and the first producer of fine aroma cocoa,

accounting for 50% of the supply that feeds this small but important segment of the world

market. There are currently close to 100,000 production units with more than 400,000 hectares

of cocoa, mostly in the coastal region. (INIAP, 2009). In this context, according to the

background information studied, there is no evidence of tea production based on cocoa husks,

Gutierrez, 2022

July - September vol. 1. Num. 14 2022

so the production processes developed throughout the study respond to an innovative and

pioneering entrepreneurial alternative.

Theobroma cacao L. is a single species, but it has varieties, with different fruits and seeds.

Three native varieties are recognized in the Mesoamerican region: Criollo cacao, which has

been cultivated in southern Mexico, Central America and northern South America for more

than 2000 years, the wild forastero, cultivated since 1750 in the Amazon basin, and the national

cacao of Ecuador, which has been cultivated since 1600.

The industrialization and creation of processed cocoa products produces thousands of tons of

waste which are not used for the benefit of the cocoa producer and the chocolate industry, such

is the case of the cocoa husk, which is used as a simple fertilizer for cocoa plantations. Cocoa

husks contain many nutrients such as fiber, carbohydrates and vitamins.

One of the processes (shelling) produces cocoa husks as waste; these husks have the

appropriate physicochemical properties for the generation of a potential by-product. Using the

technical tools of the agroindustry, the generation of an additional transformation process is

proposed, in which the cocoa husk is the main input to obtain a derivative product.

Materials and methods

In order to carry out this work, a descriptive approach was sought through documentary -

bibliographic research for which the research work was supported by contextual theoretical

analysis and research sources where information was extracted from books, journals, theses,

articles, projects, internet, among others.

As a basic modality of the research, we have the use of agroindustrial waste such as cocoa husk

(Theobroma cacao L.) with the Nacional variety in the preparation of an infusion with

medicinal plants such as Chamomile (Matricaria chamomilla L.) and Mint (Menta arvensis)

in the appropriate proportion using Stevia (Stevia rebaudiana) as sweetener. Consequently, the

formulation of the three treatments of infusions in tea sachets was carried out.

Table 1. Formulation of treatments

Formulation of treatments:

Cocoa powder - cocoa shells

National

Dehydrated chamomile

Dehydrated mint

Stevia

Total

100%

Note: Selected by the Researcher, 2021.

For the preparation of the raw material, fermented cocoa (Theobroma cacao L.) of the Nacional

variety was used; the dried cocoa reached 7% humidity and was roasted at 140°C for 60

minutes. The medicinal plants and sweetener were acquired in dried leaves that had a humidity

between 9% and 12%.

In the fat extraction analysis, the fat is extracted with petroleum ether by continuous Soxhlet

extraction for 12 hours, the solvent is recovered from the ethereal extract and then the fat is

dried in an oven at 105°C for two hours, the dried fat is transferred to a desiccator to cool and

weighed.

In the determination of total polyphenols, these are extracted with an aqueous solution of 70%

methanol, by continuous magnetic stirring for 45 minutes, the extract obtained is filtered, an

aliquot is taken and a colorimetric reaction is performed with the Folin and Ciocalteu reagent

with which a blue coloration is obtained, which is quantified in a UVVIS spectrophotometer at

a wavelength of 760 nm.

The methodology used for the physicochemical analyses was based on the following standards

and methods:

Ecuadorian Technical Standard INEN-ISO, 1842:2013 Vegetable and fruit products.

Determination of pH (IDT).

Moisture Determination: PE15-5.4-FQ. AOAC Ed 19, 2012 925.10

Fat Determination: PE17-5.4-FQ. AOAC Ed 19, 2012 2003.06

Ash Determination: PE14-5.4FQ. AOAC Ed 19, 2012 923.03

Protein Determination: PE16-5.4-FQ. AOAC Ed 19 2012 2001.11

Determination of Total Dietary Fiber: AOAC 985.29. Ed 19, 2012

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July - September vol. 1. Num. 14 2022

The sensory analysis of the treatments resulting from the infusion was carried out with a block

factorial design, the treatments were evaluated by semi-trained tasters, each taster analyzed

THREE samples so that there were 3 treatments. The sensory evaluation was carried out

through tasting sheets that allowed evaluating the attributes of color, aroma, flavor and

acceptability.

The analysis of microorganisms was carried out at the best treatment where microbiological

counts (molds and yeasts; mesophilic aerobes; E. coli and Staphylococcus aureus) were

performed, using the following standards:

• Ecuadorian Technical Standard INEN, 1529-5 Microbiological control of food.

Determination of the amount of mesophilic aerobic microorganisms.

• Ecuadorian Technical Standard INEN, 1529-11:98 Microbiological control of

foodstuffs viable molds and yeasts detection.

• Ecuadorian Technical Standard INEN, 1529-7:2013 Microbiological control of

food. Determination of coliform microorganisms by colony count technique.

Ecuadorian Technical Standard INEN, 1529-14:2013

Microbiological control of food Staphylococcus aureus. Counting on sowing plate by surface

extension. For the determination of shelf life, the shelf life study was carried out using an

evaluation time of 30 days at refrigerated temperature of the infusions for which 7 controls

were carried out for each of the treatments, an initial one (day 1) on (day 5), (day 10), (day 15),

(day 20), (day 25) and finally (day 30), using the following parameters. Organoleptic

characteristics, degradation products, microbiological count.

Result

The flow chart on the method of obtaining cocoa husk powder is as follows, for which the

operations to be followed are described as follows.

Table 2. Process flow diagram

Note: Process suggested by the author.

At reception, 5 kilos of fermented cocoa beans of the Nacional variety arrived with an initial

humidity of 5-8%.

For drying, the cocoa was placed on trays lined with aluminum foil at a temperature of no more

than 45 °C for a period of approximately 24 hours until it reached a humidity of 7%. This

process was carried out in the drying tunnel of the food processing laboratory of the fcial-uta.

Roasting was carried out at 145°C for 45 minutes to one hour in a gemmy model yco oven.

The husking was done manually, where the Nibs were separated from the husk, and from this

point on, the husk was used exclusively.

Recolección del

cacao

Fermentación

Secado

Tostado

Descascarillado

De 3 a 4 días con

temperaturas de

45ºC a 50ºC

Detiene la fermentación

Natural: luz solar

Humedad: 5% a 8%

Se rompe el grano y se

separa la cascarilla del

NIBS

Cascarilla

Molienda

Tamizado

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July - September vol. 1. Num. 14 2022

The husk grinding was carried out in a hammer mill operated at 510 rpm, Weber Bros & White

Metal Works INC. model 49419.

In the sieving the particles were separated according to the size in coarse sieve #10,

intermediate #20 and fine sieve #30, being of interest for the processing of the husk the particle

size of 0.595 mm of 28 mesh /in, in the sieve number 30, was used the BICO sieve, INC. Porter

Sand Shaker, model: 5K909A.

The first step was to cut a one meter long piece of polyethylene paper, then fold it in half so

that both edges are exactly the same. To obtain the bags it is important to make the side seals

and then cut each one of them. While filling the bags with 1.5 grams of ground material. It is

important to make sure that the weight is correct, this is a critical factor because it is difficult

to find a scale that weighs one gram. If the weights are not uniform, the flavor of the infusion

will be plain and this may result in a poor sensory evaluation.

Once the bags have the appropriate weight, the tip of the hemp thread is inserted into the bag

and the bag is sealed (double sealing is recommended).

Preparation of medicinal herbs for blending

Reception: 1 kilogram of mint, 1 kilogram of chamomile and 1 kilogram of Stevia with 9 and

12% humidity were used.

Selection: The quality of dried leaf products depends considerably on the quality of the whole

product that is processed for such reason those with the best physical characteristics were

chosen and impurities removed.

Grinding: Grinding of the dried leaves was carried out in a hammer mill operated at 510 rpm

Weber Bros & White Metal Works INC. model 49419.

Sieving: In this operation the particles were separated according to size into: coarse sieve #10,

intermediate #20 and fine sieve #30, being of interest for processing the particle size of 0.595

mm of 28 mesh/in, in the sieve number 30, was used BICO, INC. Porter Sand Shaker, model:

5K909A.

Mixing: The different plants were weighed separately.

Filling the bags: The bags were filled with 1.5 grams of ground material. It is important to

make sure that the weight is correct, this is a critical factor because it is difficult to find a scale

that weighs one gram. If the weights are not uniform, the flavor of the infusion will be plain

and this can result in a poor sensory evaluation. SEALING THE SACHETS: Once the sachets

have the correct weight, the tip of the hemp thread is inserted into the sachet and the sachet is

sealed (double sealing is recommended).

In the evaluation of the nutritional content of the raw material (cocoa-mint-chamomile husk

powder) we have the following analyses of moisture, fat, pH and polyphenols.

For the analysis of the percentage of moisture in the raw material, moisture in the raw material

for infusions is an important parameter in its quality. Due to its hygroscopic nature, this raw

material can be easily contaminated during handling. With a high percentage of moisture,

microbiological growth benefits, which translates into a deterioration of the material. (Macrae

et al., 2003).

The moisture content obtained in the husk with an average of three replicates was 9.76% in the

National variety husk, while in the mint samples it was 9.56% and in chamomile it was 10.0%,

respectively, as shown in Table 3.

Table 3. Moisture percentage (%H) values obtained in the raw material

% H

Raw Materials

National Shell

9,6

9,8

9,9

9,76

Mint

9,4

9,7

9,6

9,56

Chamomile

9,9

10,1

Average of 3 replicates. Data Selected by the Researcher, 2021

Analysis of fat in raw material

The fat content found in the national husk, with an average of three replicates, was 5.37%,

according to previous studies carried out by (Lecumberri et al., 2007) The fat content found in

the national husk with an average of three replicates was 5.37%, according to previous studies

carried out by the company (Lumberri et al., 2007). While in the mint and chamomile samples

no fat content was found, as shown in Table 4.

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Table 4. Values of fat percentage obtained in the raw material

%Fat

Raw Materials

National Shell

5,29

5,44

5,39

5,37

Mint

0,00

Chamomile

0,00

Average of 3 replicates. Data Selected by the Researcher, 2021

Determination of pH in raw material

The pH is a symbol that indicates whether a substance is acidic, neutral or basic. The pH is

calculated by the concentration of hydrogen ions, and is a factor that controls the regulation of

many chemical, biochemical and microbiological reactions. (Pisabarro, 2003).

The pH content found with the average of three replicates was 6.9 % in the husk of the Nacional

variety. While in the mint samples it was 6.9 and chamomile was 6.5 as shown in Table 5.

Table 5. pH values obtained in the raw material

Raw Materials

National Shell

6,9

Mint

6,9

7,0

6,9

Chamomile

6,5

6,4

6,6

6.5

Average of 3 replicates. Data Selected by the Researcher, 2021

Polyphenol analysis (mg gallic acid/g) in the raw material

The average result of three replicates of the analysis of total polyphenols in the cocoa husk

samples of Nacional, mint and chamomile varieties shown in Table 6 were 11.41, 4.74 and

6.61 mg gallic acid/g, respectively.

Table 6. Total polyphenol values for the raw material

Abs760nm

(mg Gallic

Acid/g)

Raw Materials

Equation

y=0.0057x - 0.0127

Domestic husk

0,055

0,042

0,060

0,052

11,41

Mint

0,020

0,009

0,014

4,74

Chamomile

0,027

0,032

0,016

0,025

6,61

Average of 3 replicates. Data Selected by the Researcher, 2021

Proximal analysis

Table 7. Factors, levels and treatments of the Research Project

FACTORS

LEVELS

TREATMENTS

Factor A (Husk variety)

National

Factor B (Grass variety)

Chamomile

Mint

Factor C (% of husk)

Shell

Factor D (Sweetener)

With Stevia

Average of 3 replicates. Data Selected by the Researcher, 2021

For the significant determination between the bromatological properties (pH, acidity, humidity)

and sensory properties in the proportions of cocoa husks to be used in the preparation of

infusions.

Infusion pH analysis

pH measurements were made for each treatment. The data is reported in Table 8 and is the

average of three determinations. This parameter allows controlling the decomposition process

of the infusion because microorganisms can only grow in a narrow pH range.

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Table 8. pH values in the prepared infusion

6,90

7,00

6,96

6,80

6,85

6,89

6,85

6,80

6,90

6,80

6,83

Average of 3 replicates. Data Selected by the Researcher, 2021

Analysis of acidity in the infusion

The data determined for acidity are reported in Table 8, the results of Titratable Acidity in the

3 treatments for the preparation of the infusion were expressed in % of Citric Acid.

Table 9. Average acidity results expressed in grams of citric acid per gram of product in all 3

treatments.

Acidity (g

Citric Acid/ g

of product)

6,90

7,00

6,96

6,80

6,85

6,89

6,88

6,80

6,90

6,80

6,83

Average of 3 replicates. Data Selected by the Researcher, 2021

Moisture percentage analysis in the infusion

The results for the % moisture content are reported in Table 10, which were measured in

triplicate.

Table 10. Average result of % moisture in the 3 treatments.

% H

9,60

9,30

8,90

Average of 3 replicates. Data Selected by the Researcher, 2021

Sensory evaluation

Table 11. Composition of the levels corresponding to the study factors and treatments.

Description of factors

National Variety

with Chamomile

60% and Mint

5%.

Husk 25%.

With Stevia

10%.

National Variety

with Chamomile

25% and Mint

50%.

Husk 15%.

With Stevia

10%.

National Variety

with Chamomile

15% and Mint

5%.

Husk 70%.

With Stevia

10%.

Average of 3 replicates. Data Selected by the Researcher, 2021

Sensory evaluation

Color: The multiple range test shows that treatment 2 (National husk variety with 25%,

chamomile 60%, mint 5%, and with Stevia 10%) has the highest rating for this sensory attribute

with a mean of 3.993; followed by treatments T1 (National husk variety, with chamomile 15%,

mint 5% and 70% husk with Stevia 10%) with a mean value of 3.951. Therefore, the high level

values help to improve the color in the infusion.

Table 12. Multiple range test for color by treatments.

Treatments

Cases

LS Media

3,993

3,951

Average of 2 replicates. Data Selected by the Researcher, 2021

Aroma. - Tukey's multiple range test is shown for all treatments. The treatment with the highest

value is T2 (National husk variety, with chamomile 60%, mint 5%, husk 25% and with Stevia

10%) with a mean of 4.069; followed by treatment T1 (National husk variety, with chamomile

15%, mint 5%, husk 70% and with Stevia 10%) with a mean value of 3.65. The influence of

the high level values that help to improve the aroma in the infusion due to the presence of its

own polyphenols, highly perceptible to the tasters, is noticeable.

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July - September vol. 1. Num. 14 2022

Table 13. Multiple range test for aroma by treatments

Treatments

Cases

LS Media

4,07

3,65

Average of 2 replicates. Data Selected by the Investigator, 2021

Flavor: Tukey's multiple range test is shown for all treatments. Treatment T2 (National husk

variety, with chamomile 60%, mint 5%, husk 25% and with Stevia 10%) has the highest

valuation with an average of 4.96 being the one with the highest predilection by the tasters in

terms of flavor (5: I like it), followed by treatment T3 (National husk variety, with chamomile

25%, mint 50%, 15% husk and with Stevia 10%) with an average of 4.15.

Table 14. Multiple range test for flavor by treatments

Treatments

Cases

LS Media

4,96

4,15

Average of 2 replicates. Data Selected by the Researcher, 2021

Acceptability: Tukey's multiple range test is shown for all treatments. It is observed that the

T2 treatment (National variety of cascarilla with 60% chamomile, 5% mint at 25% cascarilla

and 10% Stevia) has the highest rating with an average of 4.17 being the one with the highest

preference by tasters in terms of acceptability (5: I like it), followed by the treatments:

T3(National husk variety with chamomile 25%, mint 50%, at 15% husk and with Stevia 10%)

and treatment T1 (National husk variety with chamomile 15% and mint 5% , at 70% husk and

with Stevia 10%) with averages of 4.04 and 3.85 respectively.

Table 15. Multiple range test for acceptability by treatments

Treatments

Cases

LS Media

4,17

4,04

3,85

Average of 2 replicates. Data Selected by the Researcher, 2021

Analysis of the best treatment

Through the statistical analysis of the sensory evaluation of the infusion, it was established that

the best treatment is T2 (National husk variety, with 60% chamomile, 5% mint, 25%

husk and 10% Stevia), for having a higher evaluation for the tasters in the attributes of color,

flavor, aroma and acceptability. Treatment T3 (National husk variety, with chamomile 25%,

mint 50%, at 15% husk and with Stevia 10%), is the second best treatment with respect to the

attributes of flavor and acceptability and is third in color and aroma. Treatment T1 (National

husk variety, with 15% chamomile, 5% mint, 70% husk and 10% Stevia) is the third best

treatment because it occupies the third place in aroma and acceptability and is the second best

in color and odor.

Proximal analysis

The results of the analyses performed on the best treatment T2 (National variety of husk, with

60% chamomile, 5% mint, 25% husk and 10% Stevia) are reported, which were compared with

a control that had 100% husk of the National variety. It is observed that the values reported for

ash and protein for treatment T2 were 8.21% and 16% respectively, while for the control were:

ash 8.41%, protein 16.2% Likewise, the values for fat and total carbohydrates were 3.40% and

58.49% in treatment T2, while for the control were carbohydrates 56.9% and fat 5.36%, noting

that it is the carbohydrates that supply energy to the body, especially to the brain and the

nervous system, thus providing this infusion with a good amount of energy. (Varela et al.,

2012).

Microbiological analysis

Microbiological analysis is simply an inspection to assess the microbial load. That is why it is

so important to inspect the food and make sure that it complies with current standards in order

to be distributed. For the best treatment, the count of molds and yeasts, mesophilic aerobes, E.

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coli and Staphylococcus aureus was determined based on INEN 2392. These tests were

performed at the end of the preparation of the infusion, which was stored at a temperature of

18 °C±2 , 25 °C±2 and 35 °C± 2. The time of 288 hours corresponds to 12 days, the time of

576 hours corresponds to 24 days and the time of 864 corresponds to 36 days. The results of

these microbiological tests are shown in the following tables.

Table 16. Average results and standard deviation of total mold and yeast counts (cfu/g) *10E-

2 of the T2 treatment stored at 18, 25 and 35 °C as a function of time.

Average of 3 replicates. Data Selected by the Researcher, 2021

Table17. Results of the total aerobic mesophilic count (cfu/g)*10E-3of treatment T2

Average of 3 replicates. Data Selected by the Researcher, 2021

Table 18. Results of total E. coli count (cfu/g)*10E-1from treatment T2.

Table 19. Results of total Staphylococcus aureus count (cfu/g) *10E-2 of treatment T2.

Average of 3 replicates. Data Selected by the Researcher, 2021

Estimated infusion shelf life based on cfu of best treatment.

For the determination of shelf life, the shelf life study was carried out for which an evaluation

time of 30 days at refrigeration temperature of the infusions was used, for which 7 controls

were carried out for each of the treatments, an initial one (day 1) on (day 5), (day 10), (day 15),

(day 20), (day 25) and finally (day 30), using the following parameters: organoleptic

characteristics, degradation products, microbiological count. Several predictive models can be

used to calculate shelf life, but in this research work there was no loss of quality in the

treatments in terms of organoleptic characteristics, nor was there any presence of fungi, bacteria

or viruses in the T2 treatment.

Table 20. Estimated useful life for the best-accepted treatment T2.

Treatment

Time - Days

Variables - critical

Results

Enterobacteriaceae

presence

Negative

Enterobacteriaceae

presence

Negative

Different odor

Negative

Different flavor

Negative

Mesophilic presence

Negative

Different color

Negative

Different texture

Negative

Data Selected by the Researcher, 2021

Macrae et al. (2003), suggests that the consumption of cocoa husks could have beneficial

effects for health as those obtained with some seeds, fruits and vegetables, being an important

source of natural antioxidants, which have been studied to inactivate free radicals in the

oxidation process of the organism, preventing the appearance of cardiovascular and cancer

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July - September vol. 1. Num. 14 2022

diseases, among others. The purpose of this descriptive research work is to create the design of

an industrial process to produce cocoa husk tea, with great health benefits, and also to provide

a new alternative for the consumption of people, it offers theobromine which is a powerful

natural energizer equal or longer than caffeine, it is a source of tension and stress regulation as

it stimulates the central nervous system.

Barén-Cedeño (2013)The study of the cocoa beans or cocoa beans is based on the fact that once

the cocoa beans or almonds are extracted to obtain chocolate, only approximately 105% of the

seed is used in its production, leaving behind potential raw materials, such as the husk, wasting

the nutritional properties of its composition. In the present descriptive research, bibliographic

data was taken on the proposal of a method to obtain cocoa husk for the subsequent production

of tea or cocoa husk infusions.

(López, 2013)He states that cocoa husk nutritionally contributes as any other food with

macronutrients (proteins, carbohydrates, lipids) and micronutrients (vitamins and minerals).

Therefore, according to research conducted in books and internet magazines, cocoa husks are

now known and are being used in a variety of by-products such as energy bars, cookies and

fermented beverages.

(Cardona et al., 2002)in his work "Establishment of a database for the elaboration of nutritional

content tables for animal feed", shows that due to the higher protein and fat content and the

lower fiber content, cocoa husk becomes a more energetic raw material than soybean husk

(Glycine max), it also presents a higher ash content. This descriptive research reports the results

of the analyses carried out on the best treatment T2 of the husk infusion (National husk variety,

with 60% dehydrated chamomile, 5% dehydrated mint, 25% National cocoa husk and 10%

Stevia), which were compared with a control that had 100% national cocoa husk. It is observed

that the values reported for ash and protein for treatment T2 were 8.21% ash and 16% protein,

respectively, while for the control were: 8.41% ash and 16.2% protein, thus confirming the

presence of protein and ash in the cocoa hulls in greater quantities.

(Soto, 2012)mentions that the results of ochratoxin were negative for all the samples analyzed,

which means that there was no ochratoxin or that the amount was not detected by the applied

method. In the present investigation for the determination of the shelf life of the infusion, an

accelerated time test was used at three different temperatures (18, 25 and 35 °C), During

approximately 72 days, the mold and yeast count was carried out by the shelf life study for

which an evaluation time of 30 days at refrigeration temperature of the infusions was used, for

which 7 controls were carried out for each of the treatments, an initial one (day 1) on (day 5),

(day 10), (day 15), (day 20), (day 25) and finally (day 30), using the following parameters:

organoleptic characteristics, degradation products, microbiological count, as an approximate

indicator, defined T2 (National cocoa husk variety 25%, dehydrated chamomile 60%,

dehydrated mint 5% and stevia 10%) as the best treatment.

Conclusions

The descriptive comparative study of the use of agroindustrial waste, cocoa husk (Theobroma

cacao L.) National in the preparation of an infusion with medicinal plants such as dehydrated

mint (Menta arrensis) and dehydrated chamomile (Matricaria chamomilla L.) using Stevia

(Stevia rebaudiana) as sweetener showed that an infusion with excellent organoleptic attributes

and with beneficial characteristics for the consumer can be obtained.

When characterizing the cocoa husk, it was determined that it has a higher amount of

polyphenols with an average value of 11.41 mg Gallic Acid/g and in the medicinal plants,

dehydrated chamomile obtained a higher amount of polyphenols with a value of 6.61 mg Gallic

Acid/g compared to 4.74 mg Gallic Acid/g in mint, however, this value presents a lower

amount in relation to the cocoa husk.

When comparing the values obtained for pH, acidity and % moisture, it was observed that, in

the infusion, the variety and percentages of husk had a significant influence on the values

obtained.

In relation to the sensory properties, it was determined that T2 was selected as the best

treatment in which it was noted that the level of husk had an influence on Treatment 2 (T2)

when evaluated by the tasters in terms of color, aroma, flavor and acceptability.

The shelf life of the infusion estimated by means of an accelerated time test at three different

temperatures (18, 25 and 35 °C), for approximately 96 days, through the count of molds and

yeasts as an indicator for the evaluation, defined T2 (with 60% dehydrated chamomile, 5%

dehydrated mint, 25% national cocoa husk, and 10% Stevia) as the best treatment, for which it

was determined in a time of 72 days.

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