Cocoa powder is rich in beneficial dietary phytochemicals. Research has shown that polyphenols in cocoa powder are able to inhibit the digestive enzymes; pancreatic lipase and amylase and pancreatic phospholipase A2. The alkalization and roasting that cocoa undergoes can affect the amount and composition of polyphenols in the resultant cocoa powder. The goal of this study was to determine the impact of alkalization and roasting on the PLA2 inhibitory effects of cocoa powders.