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An investigation into the proximate, mineral and antinutitional constitutents of natural cocoa powder (NCP), natural cocoa liquor (NCL) and alkalized cocoa powder (ACP) was carried out. Other parameters investigated were: energy values as contributed to the total metabolisable energy by protein, fat and carbohydrate and the energy percentages; calculated mineral quality parameters; mineral bioavailability as predicted by Ca: Phy, Phy:Zn and [Ca] [Phy]/[Zn] molar ratios of the different cocoa products and mineral safety index (MSI) of some of the minerals of the samples. The data generated were subjected to statistical evaluation of chi-square ( 2 ).
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Emmanuel Ilesanmi Adeyeye (2016) studied this question.
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