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September 10, 2025Journal of Food QualityOpen Access

Nutritional and Nutraceutical Properties of Cocoa Shell–Based Herbal Infusion

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Authors

GMGA MensahEAEnoch AryeeteyHLHerman Erick Lutterodt

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Overview

Analysis reveals cocoa shell–based infusion enhances nutritional value with low microbial risks, suggesting its commercial viability.

Key Points

  • The cocoa shell–based herbal infusion F1 demonstrates high antioxidant content and sensory viability.
  • F1 formulation features 75% cocoa bean shell, 18.75% cinnamon, and 6.25% ginger, achieving optimal flavor preference.
  • Chemical analyses indicated the infusion had significant levels of flavonoids (0.18 mg QE/mL) and phenolics (0.68 mg GAE/mL).
  • Microbial and heavy metal assessments showed values below WHO/FAO limits, supporting safety for consumption.

Cite This Study

Mensah et al. (2025) studied this question.

synapsesocial.com/papers/68c1c62f54b1d3bfb60f1d78https://doi.org/10.1155/jfq/6696124
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