Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability

Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability

The technological variability of post-harvest treatments affects the product's cocoa beans marketability and stability, requiring knowledge of the conditions to be applied to the matrix in order to guarantee quality. With this in mind, the aim of this work was to find the optimum conditions for...

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Bibliographic Details
Main Authors: Nelly Ndee Mougang, Stephano Tambo Tene, Ronice Zokou, Hermann Arantes Foffe Kohole, Elsa Nguepi Solefack, Alix Ntongme Mboukap, Arnellie Archelle Foudjin Abaoabo, Hilaire Macaire Womeni
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Drying
Fermentation
Graining
Marketability
Theobroma cacao l
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000726
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