ABSTRACT

Cocoa fermentation and drying are influenced by factors such as pod storage and duration of the fermentation and drying processes. Understanding the factors contributing to variations in the qualities of cocoa beans during short periods of pod storage and subsequent fermentation and drying would have significant commercial implications. This study investigated changes in physicochemical constituents, flavour precursors and polyphenolic constituents during fermentation and drying of pulp pre-conditioned Ghanaian cocoa beans. A 4 × 3 full factorial experimental design was used with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) being the principal factors investigated. The study also used a 4 × 3 full factorial design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 7 days) being the principal factors investigated. The physicochemical constituents and the mineral composition of the pulp were studied. Again, the physicochemical and polyphenolic constituents of the beans were studied. The fermentation index (FI) and cut test were done to evaluate the fermentative quality of the beans. All analyses were conducted using standard methods.