Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Fabrice Tonfack Djikeng; William Teyomnou Teyomnou; Noël Tenyang; Bernard Tiencheu; Azia Theresia Morfor; Blaise Arnaud Hako Touko; Serges Ndomou Houketchang; Gires Teboukeu Boungo; Mallampalli Sri Lakshmi Karuna; François Zambou Ngoufack; Hilaire Macaire Womeni

doi:10.1016/j.heliyon.2018.e00533

Heliyon (Feb 2018)

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Fabrice Tonfack Djikeng,
William Teyomnou Teyomnou,
Noël Tenyang,
Bernard Tiencheu,
Azia Theresia Morfor,
Blaise Arnaud Hako Touko,
Serges Ndomou Houketchang,
Gires Teboukeu Boungo,
Mallampalli Sri Lakshmi Karuna,
François Zambou Ngoufack,
Hilaire Macaire Womeni

Affiliations

Fabrice Tonfack Djikeng: School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon
William Teyomnou Teyomnou: School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon
Noël Tenyang: University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon
Bernard Tiencheu: University of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, Cameroon
Azia Theresia Morfor: School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon
Blaise Arnaud Hako Touko: School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon
Serges Ndomou Houketchang: Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon
Gires Teboukeu Boungo: Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon
Mallampalli Sri Lakshmi Karuna: CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500007, India
François Zambou Ngoufack: Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon
Hilaire Macaire Womeni: Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon

DOI: https://doi.org/10.1016/j.heliyon.2018.e00533
Journal volume & issue: Vol. 4, no. 2

Abstract

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The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven and traditional roasting significantly increase (p < 0.05) the peroxide and thiobarbituric acid values of cocoa butter and that traditional roasting samples were the most deteriorated. Oven and traditional roasting for 10 min reduce the iodine value of the oil, but increase its acidity. The proximate and mineral composition of cocoa beans was also seriously affected during cooking. Drying and oven roasting for 5 and 10 min; and drying and traditional roasting for 5 min appear to be the best processing methods of cocoa beans for production of cocoa based foods like chocolate.

Food science

Published in Heliyon

ISSN: 2405-8440 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Science (General); Social Sciences: Social sciences (General)
Website: https://www.cell.com/heliyon/home

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