Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans |
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| Authors: | Tagro S Guehi Adjéhi T Dadie Kouadio P B Koffi Soumaïla Dabonne Louis Ban‐Koffi Kra D Kedjebo Gnopo J Nemlin |
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| Affiliation: | 1. Unité de Formation et de Recherche des Sciences et Technologies des Aliments (UFR‐STA), Université d’Abobo‐Adjamé. 02 Bp 801 Abidjan 02 C?te d’Ivoire;2. Centre National de Recherche Agronomique, (CNRA), 01 BP 1740 Abidjan 01, Abidjan, C?te d’Ivoire |
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| Abstract: | 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 × 107 to 8.63 × 107 CFU g?1. |
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| Keywords: | Cocoa duration fermentation technology quality |
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