Bopaiah, B.M.Chandra Mohanan, R.Murthy, K.N.2014-07-042014-07-042007-02Microfiora associated with processed cocoa beans 1981 p-48-61http://hdl.handle.net/123456789/3684The quantitative and qualitative enumeration of microflora associated with the processed cocoa beans were investigated. Among the fungal flora (moulds) the species of Aspergillus and Mucor were predominant. More attention was given on moulds, since it is considered to tell upon the quality of cocoa beans, as it affects the flavour of the manufactured cocoa products. Further the infection of moulds on the butter fat content of the beans were studied. This suggests that, the packing and moisture content of the beans were important in the storage of the cocoa beans.enArticle