Amongst the minerals studied, potassium was the most abundant mineral followed by magnesium, phosphorus and calcium in the fermented cocoa beans.
As well, increasing pod storage and fermentation significantly (P < 0.05) increased the copper content of the beans from while reductions in Mg and K occurred. Fermentation and increasing pod storage resulted in significant (P < 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods.
Nibs cocoa full#
A 4 × 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans.
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