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R.WabaidurS
However, the digestible carbohydrate content and composition of the cocoa pod (pulp and beans) are significantly changed after six or more days of bacterial fermentation, as per the conventional method of processing cacao beans (Obinze, Ojimelukwe, & Eke, 2022)
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Ideally, no more than 5 to 6 steps in this process require protein purification
