Cacao pod husk powder, method of its preparation and its use in food, pharmaceutical and cosmetic compositions

A produced powder obtained by:

• providing one or more cacao pod husks, wherein cacao pod husks comprise beans, bean hulls, placenta, and pulp, and discarding said beans, bean hulls, placenta, and pulp;
• shredding said cacao pod husks;
• drying said shredded cacao pod husks, wherein the drying is performed at a temperature of 45 to about 60° C., during a residence time of less than 3 hours;
• milling said shredded cacao pod husks to form a powder derived from cacao pod husks;
• subjecting said powder to extraction processes using solvents chosen from the group consisting of water, ethanol, methanol, isopropanol, hexane, ether, ethyl acetate, acetonitrile, or combinations thereof;
• and
• roasting said powder, wherein said roasting is performed at between 80 and 90° C., during a residence time of between 8-10 min, and in a humid environment with the introduction of additional liquid water, and wherein said roasting is performed in an oven comprising a water- injection mechanism, the water-injection mechanism comprising a water container having a dripping hole, whereby the additional liquid water is continuously supplied into the oven during roasting, to produce a produced powder comprising:
• at least 60.0 wt % of dietary fiber, wherein at least 7.0 wt % is water soluble dietary fiber, based on the total weight of said produced powder, and further characterized by an ash content of not more than 15.0 wt % and a protein content of not less than 4.0 wt %, based on the total weight of said produced powder, wherein said produced powder has a weight ratio of dietary fibers to polyphenols of 30:1 to 20:1.