𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Processing of raw cocoa. I.—Small-scale fermentation

✍ Scribed by T. A. Rohan

Book ID
102920418
Publisher
John Wiley and Sons
Year
1958
Tongue
English
Weight
566 KB
Volume
9
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Fermentation of small quantities of West African Amelonado cocoa has been studied. The recommended fermentation technique has been varied within wide limits to determine how critical are the instructions given to the peasant farmer. Chemical and physical analyses have been made.

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Fermentation studies of stored cocoa bea
Fermentation studies of stored cocoa beans
✍ O. Abdul Samah; N. Ibrahim; H. Alimon; M. I. Abdul Karim 📂 Article 📅 1993 🏛 Springer 🌐 English ⚖ 151 KB

Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlati