Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

Mohamed Esam Rozek; Emmanuel Duah Osei; Anthony Amotoe‐Bondzie; Marcela Sluková; Ivona Jančo; Eva Ivanišová; Miroslava Kačániová; Newlove Akowuah Afoakwah

doi:10.1002/efd2.70146

journal article Open Access Apr 01, 2026

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

Mohamed Esam Rozek Emmanuel Duah Osei Anthony Amotoe‐Bondzie Marcela Sluková Ivona Jančo Eva Ivanišová

Miroslava Kačániová

Newlove Akowuah Afoakwah

eFood Vol. 7 No. 2 · Wiley

View at Publisher Save 10.1002/efd2.70146

Abstract

ABSTRACT

Cocoa shell powder (CSP), an underutilized agro‐industrial byproduct often discarded, contributes to waste and economic losses but holds potential for product development. This study explored the use of CSP for wheat‐based bread development. Bread was prepared with 0%, 5%, 7.5%, and 10% CSP substitution and evaluated its proximate composition, mineral and potentially toxic metals, phytochemicals, antioxidant activity, microbial load, and antimicrobial properties. The enriched bread had improved fat (1.69%–3.57%), protein (11.46%–11.78%), dietary fiber (8.61%–9.70%), ash (0.75%–1.09%), and key minerals (Ca, K, Mg, Zn, Cu). Toxic elements, including mercury, lead, arsenic, and cadmium, were not detected in any of the bread samples. CSP addition significantly (
p
< 0.05) resulted in a dose‐dependent increase in total polyphenols (138.0–218.0 mg GAE/100 g), flavonoids (85.0–142.0 mg QE/100 g), antioxidant activity and phenolic acid content. The bread samples showed antimicrobial activity against the tested microbes, with a more pronounced inhibitory effect on
Pseudomonas aeruginosa
. CSP at 7.5%–10% reduced total plate count, coliforms, and yeast/molds, and supported lactic acid bacteria growth. These findings show that CSP enhances the nutritional and functional qualities of bread while serving as an antimicrobial ingredient. The innovative application of CSP in product development underscores its potential for sustainable valorization of cocoa by‐products, supporting circular economy principles and enhancing food quality and environmental sustainability.

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Details

Published: Apr 01, 2026
Vol/Issue: 7(2)
License: View

Authors

M

Mohamed Esam Rozek

Faculty of Agriculture Tanta University Tanta Egypt; Institute of Food Sciences, Faculty of Biotechnology and Food Sciences Slovak University of Agriculture Nitra Slovakia; Faculty of Agrobiology, Food and Natural Resources Czech University of Life Sciences Prague Czech Republic

E

Emmanuel Duah Osei

School of Food Science and Environmental Health Technological University Dublin Dublin Ireland; Sustainability and Health Research Hub Technological University Dublin Dublin Ireland

A

Anthony Amotoe‐Bondzie

Lumpkin College of Business and Technology, School of Technology Eastern Illinois University Charleston Illinois USA

M

Marcela Sluková

Department of Carbohydrates and Cereals University of Chemistry and Technology, Prague Prague Czech Republic

I

Ivona Jančo

AgroBioTech Research Centrum Slovak University of Agriculture in Nitra Nitra Slovakia

E

Eva Ivanišová

Institute of Food Sciences, Faculty of Biotechnology and Food Sciences Slovak University of Agriculture Nitra Slovakia; AgroBioTech Research Centrum Slovak University of Agriculture in Nitra Nitra Slovakia

M

Miroslava Kačániová

Institute of Horticulture, Faculty of Horticulture and Landscape Engineering Slovak University of Agriculture in Nitra Nitra Slovakia

N

Newlove Akowuah Afoakwah

Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, Nyankpala Campus University for Development Studies Tamale Ghana

Funding

European Regional Development Fund

Cite This Article

Mohamed Esam Rozek, Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, et al. (2026). Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties. eFood, 7(2). https://doi.org/10.1002/efd2.70146

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

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