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Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans
Author(s) -
Guehi Tagro S.,
Dadie Adjéhi T.,
Koffi Kouadio P. B.,
Dabonne Soumaïla,
BanKoffi Louis,
Kedjebo Kra D.,
Nemlin Gnopo J.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02424.x
Subject(s) - fermentation , cocoa bean , food science , raw material , population , chemistry , mathematics , medicine , environmental health , organic chemistry
Summary This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%–90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly ( P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g −1 . Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 × 10 7 to 8.63 × 10 7 CFU g −1 .