Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P< 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage ...

Springer India

2013

Journal of food science and technolog

English