Cocoa fermentation: Study of microbial, physical and chemical change during cocoa fermentation
1992
Orapin Bhumibhamon | Piyanuch Naka | Umpol Julsawad (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
Studies on environmental change during cocoa fermentation were carried out in baskets and wooden boxes, storing cocoa pods for 4 and 7 day after harvesting. During fermentation materials were sampled and analysed at intervals. Bears fermented in boxes showed shiftly better cut test value than those kept in baskets. Fully fermented (F) bean of 54-67 percent, and 28-45 percent of 3/4 fermented beans were found in boxes, 50-56 percent of fully fermented beans, 43-49 percent of 33/4 fermented beans were in baskets. All fermented batches showed slaty less than 3 percent. The proximate analysis showed that fat content in unfermented and fermented beans were similar, at 55 percent, Ash and fiber in fermented beans was slightly less than in unfermented beans. The protein content decreased 1-2 percent by the end of the fermentation. The temperature during fermentation reached 45 deg C, after storage of cocoa pods for 4 days and 7 days, in 48 and 24 hours respectively. Mesophilic and thermophilic yeast and bacteria were also found. The pH of the fermented cocoa both in baskets and boxes were at 4.7-6.7
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