It has now been found that a water-soluble flavouring and colouring content could possibly be well prepared by extracting the shells with acidified ethanol. The information from Percival et al. [67] demonstrate that cocoa polyphenols can inhibit biofilm formation and acid creation by S. mutans. Venkatesh Babu et al. [sixty https://cocoa-shell-granules08272.oblogation.com/32872725/about-cocoa-shell