scholarly journals Design and Modelling of Automated Reactor for the Production of Caustic Potash from Cocoa Pod Husk

Procedia CIRP ◽  
2019 ◽  
Vol 84 ◽  
pp. 960-965
Author(s):  
I.A. Daniyan ◽  
K. Mpofu ◽  
O.L. Daniyan ◽  
A.O. Adeodu ◽  
I.D. Uchegbu
Keyword(s):  
Caustic Potash ◽  
Cocoa Pod Husk

scholarly journals Physicochemical and Antimicrobial Properties of Cocoa Pod Husk Pectin Intended as a Versatile Pharmaceutical Excipient and Nutraceutical

2016 ◽  
Vol 2016 ◽  
pp. 1-12 ◽  
Author(s):  
Ofosua Adi-Dako ◽  
Kwabena Ofori-Kwakye ◽  
Samuel Frimpong Manso ◽  
Mariam EL Boakye-Gyasi ◽  
Clement Sasu ◽  
...  
Keyword(s):  
Aqueous Media ◽  
Antimicrobial Properties ◽  
Microbiological Quality ◽  
Elemental Content ◽  
Moderate Activity ◽  
Pharmaceutical Excipient ◽  
E Coli ◽  
Swelling Capacity ◽  
Weak Activity ◽  
Cocoa Pod Husk

The physicochemical and antimicrobial properties of cocoa pod husk (CPH) pectin intended as a versatile pharmaceutical excipient and nutraceutical were studied. Properties investigated include pH, moisture content, ash values, swelling index, viscosity, degree of esterification (DE), flow properties, SEM, FTIR, NMR, and elemental content. Antimicrobial screening and determination of MICs against test microorganisms were undertaken using agar diffusion and broth dilution methods, respectively. CPH pectin had a DE of 26.8% and exhibited good physicochemical properties. Pectin had good microbiological quality and exhibited pseudoplastic, shear thinning behaviour, and high swelling capacity in aqueous media. The DE, FTIR, and NMR results were similar to those of previous studies and supported highly acetylated low methoxy pectin. CPH pectin was found to be a rich source of minerals and has potential as a nutraceutical. Pectin showed dose-dependent moderate activity against gram positive and gram negative microorganisms but weak activity against Listeria spp. and A. niger. The MICs of pectin ranged from 0.5 to 4.0 mg/mL, with the highest activity against E. coli and S. aureus (MIC: 0.5–1.0 mg/mL) and the lowest activity against A. niger (MIC: 2.0–4.0 mg/mL). The study has demonstrated that CPH pectin possesses the requisite properties for use as a nutraceutical and functional pharmaceutical excipient.

scholarly journals Application of cocoa pod husk (Theobroma cocoa Spp) for natural dyes powder on silk batik cloth

2021 ◽  
Vol 980 ◽  
pp. 012020
Author(s):  
Masiswo ◽  
A Haerudin ◽  
Isnaini ◽  
D W Lestari ◽  
G B Mandegani ◽  
...  
Keyword(s):  
Natural Dyes ◽  
Cocoa Pod Husk ◽  
Theobroma Cocoa

Tensile Properties of Polypropylene/Cocoa Pod Husk Biocomposites: Effect of Maleated Polypropylene

2013 ◽  
Vol 747 ◽  
pp. 645-648 ◽  
Author(s):  
Koay Seong Chun ◽  
Salmah Husseinsyah ◽  
Hakimah Osman
Keyword(s):  
Tensile Strength ◽  
Tensile Properties ◽  
Tensile Modulus ◽  
Melt Blending ◽  
Elongation At Break ◽  
Maleated Polypropylene ◽  
Matrix Interaction ◽  
Cocoa Pod Husk ◽  
Blending Process ◽  
Scanning Electron

Polypropylene/Cocoa Pod Husk (PP/CPH) biocomposites with different maleated polypropylene (MAPP) content were prepared via melt blending process using Brabender Plastrograph mixer. The tensile strength and tensile modulus of PP/CPH biocomposites increased with increasing of MAPP content. The PP/CPH biocomposites with 5 phr of MAPP showed the optimum improvement on tensile properties. However, the increased of MAPP content reduced the elongation at break of PP/CPH biocomposites. At 5 phr of MAPP content, PP/CPH biocomposites showed lowest elongation at break. Scanning electron microscope confirms the PP/CPH biocomposites with MAPP have better filler-matrix interaction and adhesion due to the effect of MAPP.

scholarly journals Performance, Carcass Traits and Meat Quality Evaluation of Sheep Fed Diets Containing Napier Grass and Graded Levels of Cocoa Pod Husk with Soursop Pulp Meals

2017 ◽  
Vol 5 (2) ◽  
pp. 74
Author(s):  
M. I. Okoruwa ◽  
D. O. Okunlola
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Meat Quality ◽  
Quality Evaluation ◽  
Body Weight Gain ◽  
Nitrogen Loss ◽  
Carcass Traits ◽  
Napier Grass ◽  
Daily Weight Gain ◽  
Cocoa Pod Husk

This study was conducted to determine performance, carcass traits and meat quality evaluation of sheep fed napier grass and different proportion of cocoa pod husk and soursop pulp meals. Eighteen (18) West African Dwarf rams, aged between 7 and 8 months old with mean weight of 7.00 ± 0.55kg were allotted to three dietary treatments with two replicates of three sheep per treatment in a completely randomized design. The compared treatment diets were; TA (70% napier grass and 30% concentrate diet), TB (45% cocoa pod husk with 25% soursop pulp and 30% concentrate diet) and TC (50% cocoa pod husk with 20% soursop pulp and 30% concentrate diet). The experimental diets were given to the sheep at 6% of their body weight and the experiment lasted for 84days after 14days of adjustment period. The results showed that average daily feed intake (221.79g), nitrogen intake (18.02g/day), total nitrogen loss (5.08g/day) and chilling losses (12.85%) were significantly (P < 0.05) higher in diet TA compared with diets TB and TC. Treatment diet TC was significantly (P < 0.05) better in total body weight gain (3.66kg), average daily weight gain (43.57g), total digestible nutrient (74.69%), nitrogen retention (77.58%, slaughter weight (11.02kg), hot carcass weight (5.68kg), cold carcass yields (5.23kg), hot with cold carcass yields (51.54 and 47.46%), appearance (6.81), tenderness (6.20) and overall acceptability (6.85) than other treatment diets. Initial body weight, flavor and juiciness were not significantly (P > 0.05) affected by the treatment diets. It was concluded that 50% cocoa pod husk with 20% soursop pulp and 30% concentrate diet has the potential to enhance performance, carcass traits and meat quality evaluation in sheep.

scholarly journals Production and Characterisation of Briquettes from Carbonised Cocoa Pod Husk and Sawdust

OALib ◽  
2020 ◽  
Vol 07 (02) ◽  
pp. 1-20
Author(s):  
Prince Ofori ◽  
Osei Akoto
Keyword(s):  
Cocoa Pod Husk

scholarly journals PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

2021 ◽  
Vol 9 (2) ◽  
pp. 186
Author(s):  
Dimas Anggi Ananta ◽  
G.P. Ganda Putra ◽  
I Wayan Arnata
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield ◽  
Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

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