Solid state fermentation of the cocoa husk flour (Theobroma cacao. L) using Vitafert

Abstract

With the objective of improving the bromatological composition of the cocoa husk. An experiment was carried out with different fermentation variants in solid state, at a controlled temperature that included Vitafert levels and fermentation times. A completely randomized design with factorial arrangement with 3 repetitions was used. It was evaluated Dry matter, Ash, Crude Protein, Calcium, Phosphorus, Organic Matter, Neutral Detergent Fiber, Acid Detergent Fiber and True Protein.The results revealed that there was no interaction between the level of Vitafert added and the fermentation time for some indicators, but not for others. Concludes that the fermentation of cocoa husk flour in a solid state with the addition of 5 % of Vitafert improves the bromatological characteristics at 96 hours, with increases in crude protein and true protein.