Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana
The study showed that the applied fermentation and drying periods single handedly resulted in moisture content higher than the recommended, coupling 8 days fermentation with 6 days drying period resulted in a moisture content of 5.6% which falls below the acceptable standard (7.5%) recommended. Numb...
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Tác giả chính: | |
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Đồng tác giả: | |
Định dạng: | BB |
Ngôn ngữ: | en_US |
Thông tin xuất bản: |
2023
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Chủ đề: | |
Truy cập trực tuyến: | http://tailieuso.tlu.edu.vn/handle/DHTL/12475 |
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Tóm tắt: | The study showed that the applied fermentation and drying periods single handedly resulted in moisture content higher than the recommended, coupling 8 days fermentation with 6 days drying period resulted in a moisture content of 5.6% which falls below the acceptable standard (7.5%) recommended. Number of beans/100 g increased with increasing fermentation and drying periods. Coupling any of the fermentation periods with 5 or 6 days drying duration resulted in mould content within the acceptable grade 1 limit (3%). Longer fermentation period coupled with any of the drying durations resulted in very encouraging and minimal values of purple, while coupling 6, 7 or 8 days fermentation period with 6 days drying resulted in slaty content within the grade 1 limit (3%). |
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