COCOA BEAN

Biology

Yield (engineering)

Metallurgy

Materials science

Chromatography

Raw material

Pectin

Cellulose

Biochemistry

Botany

Point of delivery

Cellulase

Food science

Husk

Extraction (chemistry)

Organic chemistry

Chemistry

Theobroma

Fermentation

Molecules

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L