The cocoa pod pericarp (CP) is used to produce a nutritional ingredient in the form of flour using convection heating, freeze-drying and or microwave drying. The dry CP physical and technological properties observed show that it can be potentially used as an ingredient of manufactured food products. The bioactive compound levels increased significantly in the dry CP samples, as compared with raw materials, especially in the case of freeze-drying methods. The cocoa pod waste material can be used in a commercially advantageous manner for the treatment of humans and animals in order to improve anthropometric measurements or cardiometabolic blood markers, and to improve body mass and composition. The modalities for treating humans and animals include oral administration to reduce the LDL/HDL ratio or the proportion of triglycerides/HDL, or topical administration as a cosmetic treatment to reduce fine lines, wrinkles, skin discolouration and other skin disorders.
