Skip to main content
Log in

Application of enzyme-assisted aqueous fat extraction to cocoa fat

  • Short Communication
  • Published:
Journal of the American Oil Chemists’ Society


An enzyme-assisted aqueous fat extraction method was used to extract fat from dry cocoa beans. The beans were dehulled and finely ground. Samples were mixed with water in predetermined ratios. A protease and an enzyme with high activities of both cellulase and hemicellulase were added at 1% of the sample weight, mixed, and incubated for about 6 h at 37°C. The treated samples were then extracted by a water flotation technique. The preextraction treatment with enzymes effectively increased fat yield by about 26%. The observation suggests that the enzyme-assisted aqueous fat extraction method could improve the efficiency of rural fats and oils technologies currently in use in many developing countries.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.


  1. Tano-Debrah, K., and Y. Ohta,J. Am. Oil Chem. Soc. 71:979 (1994).

    CAS  Google Scholar 

  2. Tano-Debrah, K., and Y. Ohta, Ibid.:251 (1995).

    CAS  Google Scholar 

  3. Ata, J.K.B.A.,A Technological Look at the Oil Industry in Ghana, Food Research Institute Mimeo Report, 115, Food Research Institute of Ghana, 1970.

  4. Ata, J.K.B.A.,Ghana J. Agric. Sci. 7:147 (1974).

    Google Scholar 

  5. United Nations Development Fund for Women (UNIFEM),Oil Extraction, Food Cycle Technology Source Books, UNIFEM, New York, 1987.

    Google Scholar 

  6. Addo, J.S.,A Study of the Oil Palm Industry in Ghana, J.S. Addo and Consultants, Opeibea House, Accra, 1989.

    Google Scholar 

  7. Cornelius, J.A.,Processing of Palm Fruit and Its Products, Tropical Products Institute, GA 149, London, 1983.

  8. Ay, P.,Women in Food Processing. Traditional Palm Oil Processing and Changes Through the Introduction of Appropriate Technology. A Case Study of Jago, Nigeria, United Nations Development Programme/International Labour Organization/Federal Department of Agriculture and Rural Development, Nigeria, 1990.

    Google Scholar 

  9. Banzon, J.A., and J.R. Velasco,Coconut Production and Utilization, PCRDF, Manila, Philippines, 1982.

    Google Scholar 

  10. Southwell, K.H., and R.V. Harris,Trop. Sci. 32:251 (1992).

    Google Scholar 

  11. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), Association of Official Analytical Chemists, Washington, D.C., 1984.

  12. Fullbrook, P.D.,J. Am. Oil Chem. Soc. 60:428 (1983).

    Google Scholar 

  13. Buenrostro, M., and C.A. Lopez-Minguia,Biotech. Lett. 8:505 (1986).

    Article  CAS  Google Scholar 

  14. McGlone, O.C., C.A. Lopez-Munguia and J.C. Carter,J. Food Sci. 51:695 (1986).

    Article  CAS  Google Scholar 

  15. Sosulski, E., F.W. Sosulski and Coxworth,J. Am. Chem. Soc. 65:357 (1988).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations


About this article

Cite this article

Tano-Debrah, K., Ohta, Y. Application of enzyme-assisted aqueous fat extraction to cocoa fat. J Am Oil Chem Soc 72, 1409–1411 (1995).

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI:

Key words