Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

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Guehi, Simplice Tagro | Dingkuhn, Michael | Cros, Emile | Fourny, Gérard | Ratomahenina, Robert | Moulin, Guy | Vidal, Anne Clement

Edité par CCSD ; Academic Journals -

Afr. J. Agric. Res. ISI Document Delivery No.: 358QY Times Cited: 2 Cited Reference Count: 26 Guehi, Simplice Tagro Dingkuhn, Michael Cros, Emile Fourny, Gerard Ratomahenina, Robert Moulin, Guy Vidal, Anne Clement Cirad cocoa program Montpellier This research was supported by the Cirad cocoa program Montpellier. We are grateful to Touton Company, Industrial private cocoa producer for providing cocoa pods and ADM cocoa for their logistical support and providing of uncontrolled cocoa samples. Academic journals Victoria island. International audience. 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 beans. The work investigates the influence of cocoa processing technologies on FFA formation during storage of raw cocoa beans. Different samples of ferment dried cocoa beans purchased from Cote d'Ivoire were stored and analysed for FFA content. Very low FFA contents were found in whole healthy cocoa beans generally complied with UE standards (1.75% oleic acid equivalent) throughout storage while high FFA content was found in poor quality and broken healthy beans. The formation of FFA did not depend on the genotype or on cocoa post-harvest processing technologies. However, high and increasing FFA contents were observed in defective cocoa beans and could be attributed probably to the activity of microflora which in turn were associated with initial quality and loss of physical integrity of the cocoa beans.

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