Researchers at the Ural State University of Economics have advanced a method to create a cocoa powder substitute. They use waste from buckwheat hull production as the raw material, a development disclosed by the university through its education and science ministry press service.
Tests indicate that shell powder can replace up to 15% of cocoa in products while preserving the familiar chocolate flavor.
Russia is a leading producer of buckwheat, ranking second globally. In the Sverdlovsk region alone, buckwheat (Fagopyrum esculentum) is cultivated on more than a thousand hectares. Roughly 22% of the processed grain becomes environmentally friendly hull waste, which is repurposed as this new ingredient.
Buckwheat hull powder emerges as a promising material for the food, pharmaceutical, and chemical sectors due to its wide availability. It has been shown that 100 grams of the powder supplies 228% of the daily dietary fiber needs for adults, 88% of flavonoids, 65% of manganese, 57% of magnesium, and significant iron content. These values are highlighted by Professor Olga Chugunova, head of the Nutrition Technology department at USUE, in communications with the press service.
Additionally, glaze recipes for icings, biscuits, and confectionery coatings have been developed based on mathematical modeling using the hull-based ingredient.
Confectionery products made with the hull powder provide the daily fiber and flavonoid intake required for a healthy diet and exhibit antioxidant activity. The process requires no changes to existing production lines, and the same glazes can be produced in any cafe, bakery, or confectionery workshop.
Earlier initiatives in Russia include a weight-management wine that complements a balanced diet.