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Cocoa contributes significantly to the economy of Ghana due to the premium quality it enjoys in the international market. However, the quality of Ghana cocoa is dwindling gradually making buyers raise serious concerns about the negative impact of poor quality cocoa beans on their products. The study was conducted at Assin Fosu and Assin Bereku coco...
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Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This e...
Citations
Fermentation duration (FmD), fermentaion index (FI), pH and moisture content (Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used for rapid determination of FmD, FI, pH and Mc of cocoa beans. The samples were scanned in 900 ‐ 1700 nm wavelength and the spectral data were pretreated independently with: first derivatives (FD) and second derivatives (SD), multiplicative scatter correction (MSC), mean centering (MC) and standard normal variate (SNV). While linear discriminant analysis (LDA), support vector machine (SVM) and partial least squares regression (PLS‐R) were used to build the prediction models for FmD, FI, pH, Mc. MSC plus SVM gave an accurate classification of 100%. For predicting FI, pH, Mc, the PLS‐R model gave coefficient of correlation of 0.87, 0.82 and 0.89 respectively. The results showed that portable NIRS could be employed for cocoa bean examination.
