Industrially important parameters and mineral composition of cocoa: A comparative study of cocoa pod husks and beans from plantations in south-eastern Nigeria

✍ Scribed by O Ekpa; A A Akpan; A E Udo

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 307 KB
• Volume: 61
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740610108

✦ Synopsis

Abstract

The industrially significant parameters of cocoa butters from the F~3~ Amazon, Amelonado, and Trinitario species of cocoa, cultivated in south‐eastern Nigeria were studied. The cocoa samples were collected from three different vegetation belts in the region. Three locations were selected to represent each of the belts selected for the study. There were no substantial variations in saponification values, iodine values, acid and fatty acid values, either among species or among locations.

The Ca, Na, K and P contents of the husks were substantially higher than those of the beans for all species and all locations. For each of these elements there appeared to be an effect of location, which is the subject of continuing investigation. The pod husk appears to be a good source of P and K which might be used to supplement other sources of these minerals as plant nutrients.