Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

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dc.contributor.authorSimplice Tagro Guehi
dc.contributor.authorMichael Dingkuhn
dc.contributor.authorEmile Cros
dc.contributor.authorGerard Fourny
dc.contributor.authorRobert Ratomahenina
dc.contributor.authorGuy Moulin
dc.contributor.authorAnne Clement Vidal
dc.date.accessioned2014-04-11T04:56:14Z
dc.date.available2014-04-11T04:56:14Z
dc.date.issued2008
dc.description.abstractThe quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans. The work investigates the influence of cocoa processing technologies on FFA formation during storage of raw cocoa beans. Different samples of ferment dried cocoa beans purchased from Cote d’Ivoire were stored and analysed for FFA content. Very low FFA contents were found in whole healthy cocoa beans generally complied with UE standards (1.75% oleic acid equivalent) throughout storage while high FFA content was found in poor quality and broken healthy beans. The formation of FFA did not depend on the genotype or on cocoa post-harvest processing technologies. However, high and increasing FFA contents were observed in defective cocoa beans and could be attributed probably to the activity of microflora which in turn were associated with initial quality and loss of physical integrity of the cocoa beans.en_US
dc.identifier.citationAfrican Journal of Agricultural Research Vol. 3 (3), pp. 174-179, March 2008en_US
dc.identifier.urihttp://hdl.handle.net/123456789/343
dc.language.isoenen_US
dc.subjectRaw cocoa beansen_US
dc.subjectprocessing technologiesen_US
dc.subjectfree fatty acids contenten_US
dc.titleImpact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beansen_US
dc.typeArticleen_US

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