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...
Main Authors: | , , , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2018-02-01
|
Series: | Heliyon |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844017331134 |
id |
doaj-fb3b58c6cc46449a9533f4805a112533 |
---|---|
record_format |
Article |
spelling |
doaj-fb3b58c6cc46449a9533f4805a1125332020-11-25T02:32:28ZengElsevierHeliyon2405-84402018-02-014210.1016/j.heliyon.2018.e00533Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beansFabrice Tonfack Djikeng0William Teyomnou Teyomnou1Noël Tenyang2Bernard Tiencheu3Azia Theresia Morfor4Blaise Arnaud Hako Touko5Serges Ndomou Houketchang6Gires Teboukeu Boungo7Mallampalli Sri Lakshmi Karuna8François Zambou Ngoufack9Hilaire Macaire Womeni10School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, CameroonSchool of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, CameroonUniversity of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, CameroonUniversity of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, CameroonSchool of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, CameroonSchool of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, CameroonDepartment of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, CameroonDepartment of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, CameroonCSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500007, IndiaDepartment of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, CameroonDepartment of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, CameroonThe 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.http://www.sciencedirect.com/science/article/pii/S2405844017331134Food science |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
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 |
spellingShingle |
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 Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans Heliyon Food science |
author_facet |
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 |
author_sort |
Fabrice Tonfack Djikeng |
title |
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
title_short |
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
title_full |
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
title_fullStr |
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
title_full_unstemmed |
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
title_sort |
effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2018-02-01 |
description |
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. |
topic |
Food science |
url |
http://www.sciencedirect.com/science/article/pii/S2405844017331134 |
work_keys_str_mv |
AT fabricetonfackdjikeng effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT williamteyomnouteyomnou effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT noeltenyang effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT bernardtiencheu effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT aziatheresiamorfor effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT blaisearnaudhakotouko effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT sergesndomouhouketchang effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT giresteboukeuboungo effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT mallampallisrilakshmikaruna effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT francoiszamboungoufack effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans AT hilairemacairewomeni effectoftraditionalandovenroastingonthephysicochemicalpropertiesoffermentedcocoabeans |
_version_ |
1724818982259654656 |