Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It composed by seeds, valuable part due to extraction of locust bean gum, and pulp, considered by-product processing industry. pulp mixture macro- micronutrients, such as carbohydrates, vitamins minerals, secondary metabolites with functional properties. In last few years, numerous studies on chemical bio...

Background: Theobroma cacao bean manufacturing worldwide includes undesired byproducts such as cocoa pod husks. Cocoa pods contain a variety of beneficial chemicals, including polyphenols. Polyphenols have vital function in the treatment many illnesses and infections oral cavity. This is due to their qualities cavity, anti-inflammatory, antibacterial, antioxidant actions. Purpose: The goal this...

Chocolate is derived from cocoa beans the fruit of the cacao tree or Theobroma cacao (the latin term: food of the gods). Recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascular disease...

Communication remains the most significant bottleneck in the performance of distributed optimization algorithms for large-scale machine learning. In this paper, we propose a communication-efficient framework, COCOA, that uses local computation in a primal-dual setting to dramatically reduce the amount of necessary communication. We provide a strong convergence rate analysis for this class of al...

We determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic α-amylase (PA), pancreatic lipase (PL) and secreted phospholipase A2 (PLA2), and characterized the kinetics of such inhibition. Lavado, regular and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2 to 10) were examined. Cocoa extracts and procyanidins...

In fruits and vegetables, browning occurs due to the oxidation of polyphenols. Oxidative browning is catalysed by polyphenol oxidase (PPO; monophenol, dihydroxyphenyl alanine:oxygen oxidoreductase; EC.1.14.18.1). When fresh products are damaged oxidative browning occurs, and this is an economic problem for producers and consumers. Polyphenoloxidase, which is a copper-containing enzyme, catalyse...

The inherent problems associated with inorganic fertilizer such as scarcity and high cost informed the invention of cocoa pod husk based organic fertilizer. The impact of the fertilizer on cocoa output is hereby investigated in this study. The study was conducted in Cross-River State, Nigeria and purposive random sampling technique was used to select fifty cocoa farmers including the user and n...

A study was undertaken to determine whether cocoa swollen shoot virus is transmitted by seeds, to improve the robustness of quarantine procedures for international exchange and long term conservation of cocoa germplasm. PCR/capillary electrophoresis, using cocoa swollen shoot virus primers designed from the most conserved regions of the six published cocoa genome sequences, allowed the detectio...

We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolate...