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Abstract
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Article Information:
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
G. Irie B. Zahouli, S. Tagro Guehi, A. Monké Fae, L. Ban-Koffi and J. Gnopo Nemlin
Corresponding Author: G. Irie B. Zahouli
Submitted: 2010 April, 10
Accepted: 2010 April, 27
Published: 2010 July, 30 |
Abstract:
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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 60ºC 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 ferm entation. 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.
Key words: Chemical quality, cocoa, drying methods, fermentation, , ,
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Cite this Reference:
G. Irie B. Zahouli, S. Tagro Guehi, A. Monké Fae, L. Ban-Koffi and J. Gnopo Nemlin, . Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material. Advance Journal of Food Science and Technology, (4): Page No: 184-190.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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