Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1337
Title: Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans
Authors: Afoakwa, E. O.
Kongor, J. E.
Takrama, J. F.
Budu, A. S.
Keywords: Theobroma cacao
Pod storage
Pulp preconditioning
Cocoa pulp
Fermentation
Pulp acidification
Mineral composition
Issue Date: 2013
Publisher: Faculty of Food Science & Technology, UPM
Citation: International Food Research Journal, 20(3), 1215-1222
Abstract: Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 4 x 3 full factorial experimental design with pod storage and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, total solids and mineral composition of cocoa pulp were studied using standard analytical methods. pH of the pulp increased with increasing pod storage and fermentation with consequential decrease in non-volatile acidity. Contrary, both pod storage and fermentation decreased the reducing sugars and total solids of the pulp. The most abundant mineral in unfermented cocoa pulp was calcium, followed by potassium and sodium with values of 316.92 mg/100 g, 255.12 mg/100 g and 103.26 mg/100 g respectively. Zinc was the mineral with the least concentration of 1.04 mg/100 g, whilst iron and magnesium had appreciable values of 4.26 mg/100 g and 32.52 mg/100 g respectively. Pod storage and fermentation however showed variable effects on the studied minerals. Pod storage caused reductions in acidity, fermentable sugars and some minerals in cocoa pulp during fermentation
URI: https://csirspace.foodresearchgh.site/handle/123456789/1337
ISSN: 2231-7546
Appears in Collections:Food Research Institute

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