Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1337
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAfoakwa, E. O.-
dc.contributor.authorKongor, J. E.-
dc.contributor.authorTakrama, J. F.-
dc.contributor.authorBudu, A. S.-
dc.date.accessioned2019-10-04T08:33:21Z-
dc.date.available2019-10-04T08:33:21Z-
dc.date.issued2013-
dc.identifier.citationInternational Food Research Journal, 20(3), 1215-1222en
dc.identifier.issn2231-7546-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/1337-
dc.description.abstractChanges 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 fermentationen
dc.language.isoenen
dc.publisherFaculty of Food Science & Technology, UPMen
dc.subjectTheobroma cacaoen
dc.subjectPod storageen
dc.subjectPulp preconditioningen
dc.subjectCocoa pulpen
dc.subjectFermentationen
dc.subjectPulp acidificationen
dc.subjectMineral compositionen
dc.titleChanges in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansen
dc.typeArticleen
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
IFRJ_20_3_Afoakwa_et al.pdf622.88 kBAdobe PDFView/Open


Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.