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An investigation into the amino acid profiles of unfermented and fermented cocoa nibs, as well as process-line cocoa nibs (P-LCN) and processed cocoa cake samples (PCCS) was carried out. In the unfermented cocoa nibs, Glu (128mg/g crude protein i.e. 128mg/gcp) was the most abundant amino acid whilst the most concentrated essential amino acid in the same sample was Leu (72.2mg/g crude protein); in...
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