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Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Raw cocoa beans processing technologies free fatty acids content
2009/3/4
The 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 bean...
Identification and Lipase-producing Abilities of Moulds Isolated from Ivorian Raw Cocoa Beans
Raw Cocoa beans moulds Rhizopus oryzea Absidia corymbifera Penicilium chrysogenum
2010/11/10
A total of 100 samples of cocoa beans characterized by high Free Fatty Acids content were
collected and analysed for numeration, identification and lipase-producing abilities of filamentous fungi. An...