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ABSTRACT
This study entailed the production and characterization of produced cocoa powder for selected Phytochemical and Mineral element constituents. Examined phytochemical were flavonoids, saponnins , tannins, glycosides, phenols and alkaloids while selected mineral elements analysed were magnesium, manganese, calcium, iron and zinc. The cocoa pods used for this study were obtained from Lohobo farm in Ondo. Standard methods were used for both the production and characterization of the produced powder. Specifically the qualitative determination of phytochemicals was determined. Findings indicated that for the raw cocoa seeds the examined minerals are of the following values in mg/l: calcium (2.3), magnesium (0.39), manganese (0.05), iron (0.3) and zinc was found to be below the detection limit of the machine used. For the produced cocoa powder the obtained values of the examined mineral constituents are: calcium (3.1), magnesium (0.43), manganese (0.03), iron (1.3) and zinc was also found to be below the detection limit. Based on the findings from this study, cocoa powder is a good source of the examined food minerals
