Degradation of Theobromine in Cocoa (Theobroma cacao) by-products by Fermentation with Aspergillus niger
Olukemi Aromolaran *
Department of Biological Sciences, Bowen University, Iwo, Nigeria.
Foluhan Motilola Ogunsakin
Department of Biological Sciences, Wesley University, Ondo, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study was carried out to determine the ability of Aspergillus niger to break down theobromine in cocoa by-products, for its possible use in animal feeds.
Place and Duration of Study: Department of Biological Sciences, Wesley University, Ondo, Ondo State, Nigeria between January 2013 and June 2013.
Methodology: Cocoa by-products (combination of cocoa bean shell (CBS) and cocoa bean meal (CBM)) was milled into fine particle size, sterilized and fermented with Aspergillus niger for 5 days. The theobromine content was monitored at 24 h interval during fermentation and proximate analyses were carried out before and after the fermentation process.
Results: Significant reduction of theobromine content of 78.13% was observed after 5 days of fermentation. The crude protein and crude ash content increased by 2.7% and 51.9%, while the moisture content and crude fibre reduced by 21.3% and 23.8%, respectively.
Conclusion: The study showed that Aspergillus niger has the potential to reduce the theobromine content and enhance the nutritive value of cocoa by-products, for possible use in animal feed.
Keywords: Cocoa by-products, theobromine, Aspergillus niger, fermentation, animal feeds.