Non-invasive discrimination of roasted and unroasted cocoa bean shell of cocoa clones in Ghana and quantification of nutritional and bioactive components: a chemometric approach
Kate Addo Ampomah,
Rose Attakora,
John-Lewis Zinia Zaukuu
et al.
Abstract:Cocoa bean shell (CBS) remains a commonly produced by-product of cocoa bean processing. It is usually obtained from fermented and dried cocoa beans that are roasted. The study investigated the potential use of Near-infrared spectroscopy (NIRS) analysis for discriminating roasted and unroasted CBS among cocoa clones and quantifying some nutritional and bioactive components in Ghana. Five clones, comprising four important seed gardens clones used across West Africa and one criollo were evaluated. Cocoa beans fro… Show more
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