EXTRACTION OF LIGNIN FROM (THEOBROMA COCOA) COCOA POD HUSK
Abstract
ABSTRACT
This study investigates the structural, thermal, morphological, and compositional characteristics of lignin extracted from cocoa pod husk, highlighting its potential as a sustainable biomass resource. Fourier Transform Infrared (FTIR) spectroscopy revealed functional groups typical of lignin, including aromatic C–C and O–H vibrations, with peaks corresponding to syringyl and guaiacyl units, indicating the preservation of phenolic structures. Thermogravimetric Analysis (TGA) showed initial weight loss below 300°C due to moisture and volatiles, followed by major degradation between 300–600°C, consistent with lignin from other biomass sources. Scanning Electron Microscopy (SEM) images at varying magnifications displayed a heterogeneous surface morphology with irregularly shaped, fibrous particles, which are favorable for composite applications. Proximate analysis of the cocoa pod husk showed a moisture content of 17.10%, ash content of 7.67%, and low volatile matter at 3.00%, suggesting its suitability for lignin extraction. Collectively, these findings demonstrate that cocoa pod husk is a promising lignocellulosic feedstock for producing lignin, with potential applications in biocomposites and biofuels, thereby supporting sustainable material development.
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