Abstract
Cocoa tree (Theobroma cacao L.) is an economically viable agricultural commodity supporting several economies directly through export of raw cocoa bean or indirectly through import/export of processed cocoa products. The quality of cocoa is the most predetermining factor in the processing industry. This chapter focuses on quality characteristic of fermented cocoa bean: pH, titratable acidity, antioxidant activity, nutritional composition, and color changes as influenced by fermentation process and conditions. This chapter shows that change in fermentation conditions has significant effect on physical and chemical properties of the cocoa beans. Fermentation can facilitate color change of cocoa bean to the desired chocolate color. Fermentation impacts significantly on precursor compounds for aroma and flavor characteristics of chocolate.
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Acknowledgement
Pictures for Fig. 31.1 were provided by Mr. Charles Gyamfi, (2018 National Best Cocoa Farmer in Ghana), Anokye Farms in the Tano North District of the Ahafo Region of Ghana.
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Mahunu, G.K., Afoakwah, N.A., Mariod, A.A., Hudu, A.R., Tahir, H.E. (2022). Fermentation of Cocoa Bean. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_31
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DOI: https://doi.org/10.1007/978-3-030-82902-5_31
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