Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions

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dc.contributor.authorTagro S. Guehi
dc.contributor.authorN' Dri D. Yao
dc.contributor.authorNiamien P. Manizan
dc.contributor.authorKoffi R. Nevry
dc.contributor.authorLouis B. Koffi
dc.contributor.authorYao M. Konan
dc.date.accessioned2014-04-05T09:13:15Z
dc.date.available2014-04-05T09:13:15Z
dc.date.issued2008-10
dc.description.abstractThe degree of fermentation and incidence of contaminating fungi were determined in 90 raw cocoa bean samples. Excessive moisture content and low percentages of brown beans are recorded in cocoa samples from Soubré and Alépé, corresponding to maximum value of percentages of purple, mouldy and insect infested beans. Differences in mould counts were detected in cocoa beans according to the producing regions; cocoa from Alépé was most contaminated by moulds. Six fungi were commonly isolated that is, Absidia corymbifera, Rhizopus oryzae, Aspergillus tubingensis, Aspergillus tamarii, Aspergillus flavus and Penicillium chrysogenum. Nearly all of the fungi recovered can be considered as storage fungi. Studies of cocoa samples revealed that raw cocoa beans collected from Duékoué appeared to be of better quality than that from Alépé and Soubré.en_US
dc.identifier.citationAfrican Journal of Food Science. Vol (2) pp. 112-118, October, 2008en_US
dc.identifier.urihttp://hdl.handle.net/123456789/263
dc.language.isoenen_US
dc.publisherAcademic Journalen_US
dc.subjectCocoaen_US
dc.subjectfermentationen_US
dc.subjectfungien_US
dc.subjectqualityen_US
dc.titleComparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regionsen_US
dc.typeArticleen_US

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