Volume 9, Issue 2, November 2014, Pages 931–936
A.S. Ajala1 and K.O. Ojewande2
1 Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria
2 Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this study, cocoa beans were subjected to hot air drying in a tunnel dryer at 50, 55, 60, 65, 70, 75, 80 and 85oC. The proximate, chemical and physical attributes of the samples were investigated. The results show that higher temperature of drying conferred higher drying rate on the samples; proximate, chemical and physical analyses were inversely related in most cases. The drying process employed would help in the preservation of the nutrients of the cocoa products.
Author Keywords: cocoa beans, temperature, fermentation, quality and health benefits.
A.S. Ajala1 and K.O. Ojewande2
1 Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria
2 Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, cocoa beans were subjected to hot air drying in a tunnel dryer at 50, 55, 60, 65, 70, 75, 80 and 85oC. The proximate, chemical and physical attributes of the samples were investigated. The results show that higher temperature of drying conferred higher drying rate on the samples; proximate, chemical and physical analyses were inversely related in most cases. The drying process employed would help in the preservation of the nutrients of the cocoa products.
Author Keywords: cocoa beans, temperature, fermentation, quality and health benefits.
How to Cite this Article
A.S. Ajala and K.O. Ojewande, “STUDY ON DRYING OF FERMENTATED COCOA BEANS (Theobroma cacao),” International Journal of Innovation and Applied Studies, vol. 9, no. 2, pp. 931–936, November 2014.
