Fermentation of cocoa pod husks with for food applications.

Cocoa pod husks (CPHs), the major side-stream from cocoa production, were valorized through fermentation with (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.

Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced energy value, as they are primarily based on flour or starch. To nutritionally fortify GF bread, dietary fibres from milling and fruit processing by-products can be utilized. However, fibre addition changes sensorial, nutritional and also technological properties, such as dough or batter hydration.