Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?

Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?

This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (<i>Theobroma cacao</i> L.), a characteristic product of some producers in the Amazon region. The analysis included ash content, moisture content, p...

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Bibliographic Details
Main Authors: Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, Jesus Nazareno Silva de Souza, César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Alexa J. Pajuelo-Muñoz, Braian Saimon Frota da Silva, Maria José de Souza Trindade, Gilson C. A. Chagas-Junior, Nelson Rosa Ferreira
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
<i>Theobroma cacao</i>
cocoa fermentation
sensory attributes
biochemical transformations
nutritional composition
Online Access:https://www.mdpi.com/2304-8158/14/8/1391
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