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.
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