Abstract:Butter from dry cocoa beans of five cocoa (Theobroma cacao L.) clones and their intercrossed hybrids were analyzed for chemical quality (acid, peroxide and iodine) in order to gain insight on the heterosis and broadsense heritability values for these traits. Standard procedures were used for estimation of the lipid content and the indices. Hybrid F20 had the highest lipid content (59.7%) while the parent SCA12 and hybrid F12 had the lowest with 44.5 and 45% respectively. The acid index varied between 19.4 and … Show more
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