Production of Potentially Prebiotic Chocolate Powder from Germinated Cocoa Beans and Green Banana Flour

High Resolution Image Download MS PowerPoint Slide This study aimed to develop a chocolate powder with prebiotic potential using germinated cocoa beans and green banana flour. An alkalization protocol for sprouted cocoa mass was established, followed by the processing and physicochemical characterization of the formulations. The conversion of germinated cocoa beans into cocoa nibs was efficient, with yields exceeding 60%. Alkalization effectively reduced acidity and increased the pH. The formulations showed pH values between 5.25 and 5.26, total titratable acidity of 0.47 g/100 g, and soluble solids ranging from 11.47 to 11.67 °Brix. Compared to the control, the formulations exhibited lower protein and carbohydrate contents and higher levels of lipids, crude fiber, ash and energy. The incorporation of GBF significantly increased lactic acid bacteria counts, with formulation F3 (7% GBF) presenting a better increase. Overall, the results indicate that the developed chocolate powder has possible potential prebiotic properties.