Center National Of Recherche Agronomique Srt Cnra

Abidjan, Ivory Coast

Center National Of Recherche Agronomique Srt Cnra

Abidjan, Ivory Coast

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Guehi T.S.,Unite Technologies | Zahouli I.B.,Center National Of Recherche Agronomique Srt Cnra | Ban-Koffi L.,Center National Of Recherche Agronomique Srt Cnra | Fae M.A.,Unite Technologies | Nemlin J.G.,Center National Of Recherche Agronomique Srt Cnra
International Journal of Food Science and Technology | Year: 2010

Studies were carried out to investigate the impact of different drying processes on the chemical quality traits of raw cocoa beans. The pH of less fermented cocoa is higher than the well-fermented cocoa's. The sun-dried beans pH ranged from 4.5 to 5.5, while the pH of both oven- and mixed-dried beans was between 3.8 and 5.2. The sun-dried beans contained lower volatile acidity than oven-dried beans. Artificially dried beans resulted in higher free acidity content when compared to both sun- and mixed-dried beans. Ammonium nitrogen content in raw cocoa beans is not influenced by the drying methods. Free fatty acid content increases slowly but remains below the critical value of 1.75% whatever the drying processes. While oven-dried beans show the FFA content above 0.70% both of sun- and mixed-dried beans are associated with FFA content below 0.70%. © 2010 CNRA-Université d'Abobo-Adjamé.


Zahouli G.I.B.,Center National Of Recherche Agronomique Srt Cnra | Guehi S.T.,Unite Technologies | Fae A.M.,Unite Technologies | Ban-Koffi L.,Center National Of Recherche Agronomique Srt Cnra | Nemlin J.G.,Center National Of Recherche Agronomique Srt Cnra
Advance Journal of Food Science and Technology | Year: 2010

This study concerns the measurement of some chemical quality properties of raw cocoa dried by solar and heating methods. Sun drying method is considered as standard process. Drying trials were conducted in thin layer using natural sun light drying method, heating methods by exposition of the beans to hot air ventilated oven at 60°C and in sun light consecutive artificial drying methods. Changes in volatile acidity on the drying method were not very clear. Only sun and mixed dried raw cocoa showed a high volatile acidity. Oven and mixed drying methods have caused higher free acidity and higher Ammonium Nitrogen content in raw cocoa than natural drying methods. Changes in Ammonium Nitrogen in fermented appeared significantly due to the fermentation. Also all studied drying processes did not influence the production of free fatty acids in raw cocoa. The results obtained from this study are essential in understanding and solving the problems associated with the final quality of raw cocoa material dependent on the drying methods. Better quality of raw cocoa material could be resulted from natural drying process than heating methods. © Maxwell Scientific Organization, 2010.

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