Fermentation of Cocoa Beans and Antimicrobial Potentials of the pod Husk Phytochemicals

The disc diffusion method was used in determining the antibacterial efficacy of methanol extract of cocoa pod husk, (CPH). Fermentation and proximate analysis of cocoa beans were carried out. Distinct increase in the bacterial load occurred from the first day, through the seventh day of fermentation of the cocoa seeds. The fermentative microorganisms influenced the nutrient content of the seeds when compared with the fresh cocoa seeds. Phytochemical analysis of pod husks showed that it is rich in phenolics such as cinnamic acid, tannin, pyrogallol, epicathecin-3-gallate, quercetin, and resorcinol. The antibacterial potential was established in the inhibition of the growth of Proteus vulgaris, Klebsiella pneumoniae ATCC 13047, and Bacillus subtilis.