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

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

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) t...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2018-02-01
Series:Heliyon
Subjects:
Food science
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844017331134

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http://www.sciencedirect.com/science/article/pii/S2405844017331134

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