Abstract
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.
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