What is it about?
Chocolate quality depends on the processing method applied on the raw material (cocoa beans). Most cocoa farmers in developing countries are small holders who are unable to afford the cost of adequate processing. Box fermentation followed by solar drying was investigated in this research as a relatively low cast method of processing cocoa into chocolate. Unfermented cocoa beans took longer time to dry (4days, while fermented beans took 3 days). Fungi and bacteria were found in the fermenting mash at the initial stage of fermentation. Lactic acid bacteria dominated after 72 h. Box fermentation and solar drying improved the nutritional and sensory properties of chocolate.
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Why is it important?
Chocolate is well liked, nutritious and has health benefits. Chocolate production from cocoa is undertaken by small holder farmers in developing countries. They need low cost methods and box fermentation followed by solar drying offers a method that could be adopted by farmers in developing countries.
Perspectives
Good quality chocolate could be produced from cocoa using box fermentation and solar drying
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans, Frontiers in Sustainable Food Systems, November 2022, Frontiers,
DOI: 10.3389/fsufs.2022.1023123.
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