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Microbial Detheobromination of Cocoa (Theobroma cacao) Pod Husk

Author(s): N.A. Adamafio | F. Ayombil | K. Tano-Debrah

Journal: Asian Journal of Biochemistry
ISSN 1815-9923

Volume: 6;
Issue: 2;
Start page: 200;
Date: 2011;
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Keywords: fermentation | detheobromination | cocoa pod husk | Animal feed | Aspergillus

Aspergillus niger was identified as the only microorganism present capable of metabolizing theobromine. Treatment of sterilized cocoa pod husk with A. niger for 7 days resulted in a 71.8% reduction in theobromine content (p
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