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Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2017/
JFST-15-87
 
Title Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans
 
Creator Malini, E.
Pura Naik, J.
Shivashankar, S.
Nambudiri, E. S.
 
Subject 14 Physical properties
03 Cocoa
 
Description Cocoa beans obtained from Kottayam (Kerala state), Puttur and Sakaleshpur (Karnataka state) and Chundale (Tamil Nadu state) were analysed for physical and chemical composition. The variations observed were: wt./bean 0.78-0.89 g; violet beans 0.24%; salty beans 0.5%; insect damaged and fungus attacked beans 0-20%; whitish beans 0-42%; rejects 0-32.5%; nibs 82.7-85.9% and shells 14.1-15.2%. Chemical composition of the beans was: moisture 4.33-6.10%; total ash 2.97-3.21%; water insoluble ash 1.48-1.91%; alkalinity of water soluble ash (as K2O) 0.33-0.59%; pH of nibs 4.93-5.37; titratable acidity 2.17-2.88; volatile acidity 0.92-1.16; total sugars 0.75-1.00%; lactic acid 0.27-0.64%; citric acid 0.56-0.88%; tannins 2.05-3.00%; theobromine 1.32-2.04% and fat 48.30-52.63%.
 
Date 1987
 
Type Article
PeerReviewed
 
Identifier Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155