Cocoa beans: from tree to factory

Fowler, Mark; Coutel, Fabien

doi:10.1002/9781118923597.ch2

Cited by 24 publications

(35 citation statements)

References 3 publications

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“…Polyphenols are more abundant in fresh cocoa seeds than the fermented dried product, with an initial content up to 5–6% total phenolics (dmb). Further degradation of the polyphenol content can be observed when alkalisation is applied, together with changes in the colour of the nibs (cotyledons) ( Fowler and Coutel, 2017 ). Niemenak, Rohsius, Elwers, Ndoumou, and Lieberei (2006) reported that the polyphenol content of cocoa beans varies from 67 to 149 mg g −1 (dmb) expressed as epicatechin equivalent in the freshly harvested product, with variation further depending on the botanical variety, geographical origin and postharvest processing.…”

Section: Introductionmentioning

confidence: 99%

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Caporaso

Whitworth

Fowler³

2018

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Caporaso

Whitworth

Fowler³

2018

Food Chemistry

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“…Additionally, cocoa beans with high moisture content could cause beans to germinate under favorable conditions, cause beans to decay and insect infestation. All these factors contribute to high level of free fatty acid, which invariably affects the quality of cocoa beans (Fowler, 2009 …”

Section: Chemical Beans Quality Characteristicsmentioning

confidence: 99%

“…The results further showed that Assin Fosu District registered the highest (1.22%) value of free fatty acid (FFA) with Nkawie District recording the least (1.15%). However, the values recorded were within the European Union requirement of 1.75% to be of good quality cocoa beans (Fowler, 2009). …”

Section: Chemical Beans Quality Characteristicsmentioning

confidence: 99%

“…Failure to turn cocoa beans during fermentation could affect the quality of cocoa beans. In enhancing and achieving cocoa beans quality, turning plays significant role in fermentation (Fowler, 2009). Among the reasons stated for not turning included: distance from house to farm is far, do not have time to do it and not aware of the practice.…”

Section: Turning Of Cocoa Beans During Fermentation By Farmersmentioning

confidence: 99%

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Comparative Evaluation of some Physical and Biochemical Quality Attributes of Cocoa Beans Produced in Assin Fosu, Assin Bereku and Nkawie Cocoa Districts of Ghana

Maalekuu¹,

Teye²

2017

JAS

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Cocoa contributes significantly to the economy of Ghana due to the premium quality it enjoys in the international market. However, the quality of Ghana cocoa is dwindling gradually making buyers raise serious concerns about the negative impact of poor quality cocoa beans on their products. The study was conducted at Assin Fosu and Assin Bereku cocoa districts in the Central region and Nkawie cocoa district in the Ashanti region. The research was field survey, cut test as well as laboratory work. It was a 3 by 2 factorial experiment in completely randomized design with three replications. There were two factors: the first consisted of the various locations (districts) the study was conducted whilst the second factor comprised the varieties of cocoa (Amelonado and 'Akokorabedi') obtained from the various locations. The survey report showed that there were differences in postharvest practices by farmers such as turning during fermentation and duration of fermentation. A report from the cut test revealed that the interaction effect between cocoa varieties and the locations were of significant difference for percentage mouldy cocoa beans (p = 0.00) and slaty cocoa beans (p = 0.05) at 5% probability level. For percentage mouldy beans, Assin Fosu District (location) recorded the highest (2.57%) mean value whilst Nkawie cocoa district (location) recorded the least (0.89%). Similarly, the interaction effect between cocoa varieties and the locations for percentage free fatty acid content (p = 0.01) and pH (p = 0.00) was significantly different at 1% probability level. Assin Fosu District (location) recorded the highest (1.22%) mean percentage free fatty acid value whilst Nkawie district (location) registered the least (1.15%). For pH, Nkawie District (location) recorded the highest (5.82) whilst Assin Fosu district (location) registered the least (5.50). Generally, cocoa beans from the various locations (districts) were of good quality since they all fell within the range of Quality Control Company Limited quality standards, however, beans from Nkawie cocoa district were rated as the best in terms of physical and biochemical quality attributes of the beans.

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“…Selama proses fermentasi, lapisan pulp kaya gula yang melapisi biji kakao diubah menjadi etanol, asam asetat, dan asam laktat melalui proses fermentasi oleh kapang, bakteri asam asetat, dan bakteri asam laktat (Ardhana & Fleet, 2003;Schwan & Wheals, 2004). Kondisi tersebut memicu difusi asam ke dalam biji dan terjadinya peningkatan suhu hingga 50°C sehingga menyebabkan kematian biji kakao dan membran selnya menjadi permeable (Fowler, 2009). Selain itu, selama fermentasi dihasilkan komponen volatil dan non volatil (Jinap & Dimick, 1990; Rodriguez-Campos, Escalona-Buendía, Orozco-Avila, Lugo Cervantes, & Jaramillo-Flores, 2011;RodriguezCampos et al, 2012).…”

Section: Pendahuluanunclassified

Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi

Prawira-Atmaja

Haryadi

Supriyanto

2016

J. Tanaman Industri dan Penyegar

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ABSTRAKBiji kakao yang dihasilkan petani di Indonesia sebagian besar non fermentasi sehingga rasa dan aromanya kurang baik. Inkubasi biji kakao dalam medium buffer asetat terbukti dapat memperbaiki kualitas biji kakao kering non fermentasi. Perlakuan pendahuluan biji kakao non fermentasi dengan perlakuan fisik, seperti perendaman dan pemecahan biji sebelum diinkubasi dalam buffer asetat, diharapkan dapat lebih meningkatkan kualitas biji (indeks fermentasi dan polifenol). Tujuan penelitian adalah mengetahui pengaruh perlakuan pendahuluan biji kakao kering non fermentasi sebelum diinkubasi dalam medium buffer asetat terhadap indeks fermentasi dan kadar total polifenol. Penelitian dilaksanakan di Laboratorium Rekayasa Proses Pengolahan dan Laboratorium Kimia, Biokimia Pangan, dan Hasil Pertanian, Universitas Gadjah Mada, mulai bulan April sampai Desember 2013. Penelitian menggunakan tiga perlakuan, yaitu biji hancuran ukuran 4 mm, biji utuh direndam dalam air (45°C; 16 jam), dan biji utuh tanpa perendaman (kontrol). Inkubasi dilakukan dengan dua tahap, tahap pertama pada medium buffer asetat pH 2,7; 600 mM selama 24 jam dan dilanjutkan tahap kedua pada medium buffer asetat pH 5,5; 600 mM selama 12 jam. Hasil penelitian menunjukkan bahwa perlakuan hancuran pada biji kakao kering non fermentasi sebelum inkubasi dapat meningkatkan nilai indeks fermentasi biji dari 1,15 menjadi 1,54 dan menurunkan kadar total polifenol dari 55,69 menjadi 24,16 mg GAE/g. Kata kunci: Kakao, non fermentasi, buffer asetat, indeks fermentasi, kadar polifenol Laboratory, Food Chemical and Biochemical Laboratory, and ABSTRACT The cocoa beans produced by farmers in Indonesia are mostly non fermented with unfavourable taste and flavour. Incubating the cocoa beans in acetate buffer medium has been shown to improve the quality of non fermented dried cocoa beans. Pre-incubation treatments of non fermented cocoa beans by physical treatments such as soaking and crushing them prior to the incubation in acetate buffer is expected to improve the beans quality (i.e. fermentation index and polyphenol). The aim of the research was to determine the effect of pre-incubation treatment of non fermented dried cocoa beans in acetate buffer medium on fermentation index and total polyphenols content. The research was carried out in Process Engineering

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Cocoa beans: from tree to factory

Cited by 24 publications

References 3 publications

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Comparative Evaluation of some Physical and Biochemical Quality Attributes of Cocoa Beans Produced in Assin Fosu, Assin Bereku and Nkawie Cocoa Districts of Ghana

Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi

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