Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Abstract

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4×2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P<0.05) decreases in ash (3.48-2.92%), protein (21.63-17.62%) and fat (55.21-50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage and fermentation significantly (P<0.05) increased the copper content of the beans from while reductions in Mg and K occurred. Amongst the minerals studied, potassium was the most abundant mineral followed by magnesium, phosphorus and calcium in the fermented cocoa beans. Proportion of cocoa nibs also increased from with increasing pod storage and fermentation whiles reductions in shell content and no appreciable changes in germ proportions were noted.

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

“…Total and extractable zinc, manganese, copper and cobalt increased significantly (P≤0.05) when the grains flour was fermented for 14 days. Similarly, Afoakwa et al (2011) reported that fermentation significantly increased the copper content of the Ghanaian cocoa beans. The increment in HCl extractability of both major and trace minerals of corn genotypes is likely to be due to the reduction of antinutrients (phytate and polyphenols) as a result of fermentation during which phytase and tannase enzymes released during fermentation which hydrolyzed phytate and polyphenols, respectively.…”

Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

“…Afoakwa et al (2012) and Camu et al (2008) reported that 37 fermentation of fresh cocoa beans contributed to a decrease in 38 flavan-3-ol content as well as a reduction in the level of bitterness 39 and astringency in the final product. 40…”

Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai – highland Vietnam

“…Indeed, the highest value of moisture content found in Vietnamese cocoa bean is only 6.99% (TD6), while that value of Ghanaian cocoa bean quadruple. Noticeably, the ash content of Vietnamese cocoa beans (2.5-3.7%) is considerably high compared to Ghanaian cocoa beans ash content (2.3-3.5%) (Afoakwa et al, 2013). This proves that Vietnamese cocoa is rich in minerals since the ash property indicates minerals content.…”

“…2), this shows that these values are not significantly different. At this point, the protein level of Vietnamese cocoa beans is slightly lower compared to Nigerian and Ghanaian cocoa bean protein level (Nigerian cocoan beans 17.5% (Aremu et al, 1995), Ghanaian cocoan beans 18.8% (Afoakwa et al, 2013). …”

“…Namely, group 1 consists of 2 varieties (TD8, TD15) and the lowest value of fat content of this group accounted for 24.12% (TD15); group 2 has 4 varieties (TD3, TD6, TD7, TD10); group 3 includes 8 varieties (TD1, TD2, TD5, TD9, TD11, TD12, TD13, TD14) and the greatest value of fat content of this group accounted for 55.69% (TD12). The Vietnamese cocoa fat index is relatively comparable to Ghanaian cocoa fat quality which is approximately 50.40 -55.21% (Afoakwa et al, 2013). Due to the fact that yield of cocoa bean is considered to be a pivotal index of the cocoa purchase industry, thus these varieties of group 3 are potentially competitive on international cocoa trade market.…”