The effect of chemical treatment on increasing the nutritional value of cocoa husks in "<i>in vitro</i>" model
Cocoa husk is a rich source of dietary fiber and protein, as well as valuable biologically active compounds (theobromine, caffeine, flavonoids, etc.), and due to its composition can be used as an energy source in feeding farm animals and poultry. In order to increase the nutritional value of cocoa husk, various methods of chemical processing were tested in the experiment. Treatment with alkali (sodium hydroxide, NaOH) and extrusion of cocoa husks contributed to an increase in the digestibility of raw fat from 13.98% in the husk to 43.55% (P≤0,05), the degree of availability of minerals contained in the product increased, which was expressed in an increase in the digestibility of the ash residue from 14.42 to 21.87% (P≤0,05). Treatment with alkali of various concentrations of cocoa shell led to partial destruction of the hard surfaces of the husk, increased protein availability and its digestibility from 16.62% in the initial sample to 57.92% in the subjects, while the effect of the introduced alkali in the amount of 45 g/kg and 60 g/kg was almost identical. Due to its nutritional value and biologically active compounds, cocoa shell can become a source of cheap energy for raising farm animals and poultry.