Functional characteristics of cocoa bean powder of the Mercedes and Theobroma cacao varieties from the Lôh-djiboua and Indenie-djuablin regions (Côte d'Ivoire) Primary tabs

Abstract

The objective of this study is to reveal the existence of a difference in the functional properties of cocoa bean powders of the two varieties Mercedes and Theobroma cacao from two major cocoa producing areas of Côte d'Ivoire. For industrial use, the functional properties were determined using standard methods. It appears from this study that no significant difference was observed at the 5 % threshold (P≥0.05) in the mean apparent densities of the cocoa powders studied. The bulk density was 0.59±0.01 g/mL for the Abengourou's Mercedes variety and 0.63±0.01 g/mL for Abengourou's Theobroma cacao. On the other hand, a significant difference at the threshold of 5 % (P≤0.05) was observed in the averages of water absorption capacity, water solubility index and porosity of cocoa powders in the regions studied. The water absorption capacity is 213.29±0.68 % for Abengourou's Mercedes and 279.25±3.12 % for Divo's Mercedes. The water solubility index is 34.39±0.65 % for Abengourou's Mercedes and 41.15±0.65 % for Divo's Mercedes; the porosity is 22.58±0.9 % for Abengourou's Mercedes and 31.72±1.16 % for Divo's Theobroma cacao. The functional properties of the beans of the Mercedes and Theobroma cacao varieties analyzed and the statistical values allowed us to see that there is no significant variation from one region to another and from one variety to other both within the same region and outside the region. Research should, in addition to high productivity, be directed towards strengthening the rates of functional parameters.

Functional Properties of Fermented and Unfermented Cocoa Placenta Powders (Theobroma Cacao L.) for the Production of Biscuits

“…These powders or flours are able to disperse easily in water, giving a homogeneous solution. These results are lower than those obtained by Karim et al [34] during their work on cocoa bean powder. They obtained values between 34.39 and 40.83% for the water solubility index of the beans.…”

“…This would mean that fermentation did not significantly influence the bulk density of cocoa placenta powders. The values of bulk densities of cocoa flour grown in Lôh-djiboua and Indenie-djuablin regions (Côte d'Ivoire) (0.59 to 0.63 g/mL) are approximately equal to that of the placenta powder of fermented and non-fermented cocoa (0.64 ±0.0-0.69 g/mL) [34]. Low bulk densities obtained for cocoa placenta powders are suitable for infant food formulation [39,40].…”

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

“…The Dutch-cocoa exhibited good water (133.8-202.0g/100g) and Oil (128.9-163.0g/100g) absorption capacities (Table 4), properties not largely affected by the differences in concentration of the alkalizing agent. Notably, these data closely compare with values reported for the same properties of some cocoa powder samples in Cote d'Ivoire (Karim et al, 2020).The packed bulk density, a significant determinant in the choice of packaging material, ranged between 2.0 and 2.5g/ml depending among others on residual moisture content (Asiedu,1989). Mean values not having the same superscript (a,b,c,d,e,f) across the columns are significantly different (p < 0.05).…”