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Academic publications

Evaluation of river sand as a medium for raising cocoa (Theobroma cacao L.) seedlings, Konlan, Sampson, and Opoku-Agyeman Michael Obour , American Journal of Agriculture and Forestry , 06/2014, Volume 2, Issue 4, Online, p.120, (2014) , (Academic Publication)
A Comparative Study of Effects of Drying Methods on Quality of Cocoa Beans, Lasisi, D. , International Journal of Engineering Research & Technology (IJERT), 01/2014, Volume 3, Issue 1, Nigeria, p.996, (2014) , (Academic Publication)
Small-scale versus large-scale cocoa farming in Cameroon. Which farm type is more ready for the future?, Fule, Chi Bemieh , Department of Economics, 06/2013, Volume European Erasmus Mundus Master Program: Agricultural Food and Environmental, Uppsala, p.54, (2013) , (Academic Publication)

A Comparative Study of Effects of Drying Methods on Quality of Cocoa Beans

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TitleA Comparative Study of Effects of Drying Methods on Quality of Cocoa Beans
Publication TypeJournal Article
Year of Publication2014
AuthorsLasisi, D.
JournalInternational Journal of Engineering Research & Technology (IJERT)
Volume3
Start Page991
Issue1
End Page996
Date Published01/2014
PublisherOyo State College of Agriculture,
Place PublishedNigeria
Publication LanguageEnglish
Keywords''cocoa beans'', ''drying methods'', ''effects'', ''quality''
Lead

The study was conducted in order to determine and compare the effects of drying methods on quality of fermented cocoa beans. Drying was carried out using two different methods namely oven drying and sun drying methods. Samples were dried at five different oven temperatures of 35, 40, 45, 50 and 55 degrees while the other samples were sun dried until the moisture content of the samples were reduced to 6 - 8%. Each sample was replicated twice. Some quality assessments were carried out for each forced air drying temperatures and sun drying to compare the quality of sun dried samples with the oven dried ones. The quality assessments were acetic acid level, pH, colour, free fatty acid, acid value and grading. The values obtained were used to determine better methods of drying cocoa beans. It was found that the sun dried were better than the samples oven dried. Free fatty acid (FFA) and acetic acid levels significantly increased (P<0.005) with increase in drying temperature while the pH level decreases significantly (P< 0.05) with increase in drying temperatures.

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