Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans
Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), ferme...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/5198607 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832559277404848128 |
|---|---|
| author | Lukeman Haruna Ernest E. Abano Ernest Teye Isaac Tukwarlba Wilson Yeboah Kesse J. Agyei Mary Lukeman |
| author_facet | Lukeman Haruna Ernest E. Abano Ernest Teye Isaac Tukwarlba Wilson Yeboah Kesse J. Agyei Mary Lukeman |
| author_sort | Lukeman Haruna |
| collection | DOAJ |
| description | Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), fermentation index (FI), and overall flavour quality (global quality (GQ)) of cocoa beans. Extended predrying periods and fermentation durations demonstrated a significant enhancement in bean acidification, reflected in the rise of nib pH (6.61–7.33) and the decline in nib acidity (0.023–0.013 meg NaOH/100 g). Notably, the cut test underscored the substantial improvement in % purity, reaching 75.6–99.7% for beans predried at 2–8 hours followed by a 6-day of fermentation. FI increased significantly from 1.026 to a peak of 1.067, followed by a decline to 0.098 in the control, 6 hours, and 8 hours of predried beans, respectively. Sensory evaluation showed substantial improvement in the GQ (40.1–44.6) of beans predried at 2–8 hours and fermented for 6 days, compared to the control (38.3). In addition, a significantly higher preference was shown for cocoa liquor made from the beans predried for 4-6 hours and fermented for 6 days. Principal component analysis clustered samples according to the predrying time, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavour attributes were identified at 6-hour predrying and 6-day fermentation using the response surface methodology. The study highlights the potential of predrying as a pulp preconditioning technique for enhancing fermentative and final bean quality. |
| format | Article |
| id | doaj-art-5d493dd38e23451c8642ab3340c74c4b |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-5d493dd38e23451c8642ab3340c74c4b2025-02-03T01:30:20ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/5198607Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) BeansLukeman Haruna0Ernest E. Abano1Ernest Teye2Isaac Tukwarlba3Wilson Yeboah4Kesse J. Agyei5Mary Lukeman6Department of Agricultural EngineeringDepartment of Agricultural EngineeringDepartment of Agricultural EngineeringDepartment of Agricultural EngineeringQuality Control Company (QCC) LimitedDepartment of PlantationFood and Drugs AuditCocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), fermentation index (FI), and overall flavour quality (global quality (GQ)) of cocoa beans. Extended predrying periods and fermentation durations demonstrated a significant enhancement in bean acidification, reflected in the rise of nib pH (6.61–7.33) and the decline in nib acidity (0.023–0.013 meg NaOH/100 g). Notably, the cut test underscored the substantial improvement in % purity, reaching 75.6–99.7% for beans predried at 2–8 hours followed by a 6-day of fermentation. FI increased significantly from 1.026 to a peak of 1.067, followed by a decline to 0.098 in the control, 6 hours, and 8 hours of predried beans, respectively. Sensory evaluation showed substantial improvement in the GQ (40.1–44.6) of beans predried at 2–8 hours and fermented for 6 days, compared to the control (38.3). In addition, a significantly higher preference was shown for cocoa liquor made from the beans predried for 4-6 hours and fermented for 6 days. Principal component analysis clustered samples according to the predrying time, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavour attributes were identified at 6-hour predrying and 6-day fermentation using the response surface methodology. The study highlights the potential of predrying as a pulp preconditioning technique for enhancing fermentative and final bean quality.http://dx.doi.org/10.1155/2024/5198607 |
| spellingShingle | Lukeman Haruna Ernest E. Abano Ernest Teye Isaac Tukwarlba Wilson Yeboah Kesse J. Agyei Mary Lukeman Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans International Journal of Food Science |
| title | Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans |
| title_full | Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans |
| title_fullStr | Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans |
| title_full_unstemmed | Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans |
| title_short | Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans |
| title_sort | effects of predrying and spontaneous fermentation treatments on nib acidification fermentation quality and flavour attributes of ghanaian cocoa theobroma cacao beans |
| url | http://dx.doi.org/10.1155/2024/5198607 |
| work_keys_str_mv | AT lukemanharuna effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT ernesteabano effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT ernestteye effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT isaactukwarlba effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT wilsonyeboah effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT kessejagyei effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans AT marylukeman effectsofpredryingandspontaneousfermentationtreatmentsonnibacidificationfermentationqualityandflavourattributesofghanaiancocoatheobromacacaobeans |