Cocoa bean hulls are the byproducts of the processing of nibs to chocolate. The hulls are left to form fertilizers in the plantations during cocoa processing. However, there are concerns that the leaching nutrients from decomposing hulls contribute to pollution and eutrophication (Siow, Chan, Wong, & Ng, 2022). Consequently, utilizing the cocoa shells would be resourceful to reduce waste by circulating them in the supply chain.
The objective of The Study
Previous studies on the cocoa hull focused mainly on the raw shell, only showing the chocolate flavor after roasting. However, roasting affects cocoa’s antioxidant properties and flavors (Siow et al., 2022). The study of single-source cocoa from Malaysia, Venezuela, and Vietnam to achieve the following objective; to investigate and compare the antioxidant content and activity of bean hulls and nibs based on their total phenolic contents (TPC), free radical scavenging activity (DPPH Assay), total flavonoid content (TFC), and ferrous ion chelating (FIC) ability and thus demonstrating the regional disparities.
Research Methods
The researchers then sorted the cocoa beans, roasted them, cooled them, and separated the hulls from the nibs. The researchers prepared cocoa tea for both the nibs and the hulls. The study employed quantitative descriptive analysis and a hedonic survey. For the quantitative descriptive analysis, twelve trained respondents participated in testing the sensory properties of cocoa tea, coffee, black tea, and green tea. On the other hand, the hedonic survey had a sample size of 105 untrained participants. The respondents were to rate the samples using a 9-point hedonic scale (Siow et al., 2022). The survey also investigated the tea preference and the participants purchasing intent.
Results
The results showed that different geographic locations significantly affected the phenolic content for raw and roasted coffee hulls and nibs; the raw cocoa nibs contained higher TPC than the hulls. The outcomes also indicated a significant difference in the scavenging activities. Similarly, TFC gradually decreased with increased temperatures and significantly reduced DPPH scavenging. Cocoa tea had the lowest TFC, while green tea had the highest antioxidant properties. The theobromine content also varied among the different origin cocoas. Cocoa teas exhibited lower caffeine levels than coffee and were comparable to green tea. From the sensory evaluation, Vietnamese cocoa tea had the highest sweetness levels. Coffee exhibited the highest level of bitterness, and green tea had the most robust astringent taste. The results also revealed that most of the flavor in cocoa tea came from the hull other than the nib. Cocoa from Malaysia and coffee had a rich aromatic flavor from the samples. 67.64% of the respondents indicated that they might buy cocoa tea (Siow et al., 2022). The most acceptable beverage was Vietnamese cocoa tea, while the least acceptable was black tea.
Conclusion
The study concludes a significant difference in antioxidant properties between single-origin beans from different farms. Similarly, the beans had varied tolerance to roasting and produced different flavors. The research claims that the mycotoxin and pesticide accumulation due to the elimination of cocoa hulls is within acceptable levels. The research concludes that cocoa tea contains antioxidants similar to coffee and is a desirable beverage.
Research Method or Strategy Learned
The researchers used the hedonic survey to determine the likeability of cocoa tea. This research method appeals to me as one can use it in the present to assess people’s views and in the future, for instance, when conducting market research about a product to introduce to the market. From the intent of purchase ratio, one can determine whether there is a good market for a proposed product. From the research also, one can determine what needs to improve and the general attitude of a population towards a product. The hedonic survey also does not need training and captures a large sample size; therefore, it is easy to get a generalized opinion within a limited time.
Reference
Siow, C. S., Chan, E. W., Wong, C. W., & Ng, C. W. (2022). Antioxidant and sensory evaluation of cocoa ( Theobroma cacao L.) tea formulated with cocoa bean hull of different origins. Future Foods, 1-8.