High Free Fatty Acids (FFA) Content in Fermented and dry Cocoa Beans with Various Cocoa Producing Geographical Location of Côte d’Ivoire in the Climate Change Context | Chapter 4 | Emerging Issues in Agricultural Sciences Vol. 7

 Aims: Cocoa beans garnered from Côte d’Ivoire faces more and more to the high FFA chapters. Yet, generation of FFA levels degrades advantageous rheological properties of cocoa fat and chocolate. This study examined the factors that potentially advance the increase of high FFA elements of larger object of Ivorian cocoa beans.Methodology: Samples: 240 cocoa beans collections were sampled from cocoa growers of some big dark producing domains for their FFA contents analysis. Also, influence of basic post-harvest processing in the way that pod’s sanitary status, pod hole delay, fermentation event and dry cocoa beans storage under miscellaneous relative humidity (RH) categorized 80-90% on FFA’s formation of Ivorian cocoa beans was examined. Data interpretations were acted according to the Fisher’s test.Results: Main results showed that dry dark beans recorded FFA content variable from 0.99 to 14% in function of the geographical origin. Beside, 53% of proven cocoa grain samples exhibited FFA content up to 1.75%. Poor clean status of pods and 7-days simmered cocoa beans recorded FFA content above 1.75%. Dry burnished color beans stored at RH above 85% advanced more the FFA’s formation (14%) than those stored under lower RH principles. 53% of tested burnished color beans samples presented FFA contents until 1.75%. Controlled primary post-harvest deal with highlighted that poor clean status of burnished color pods promotes the formation of FFA. Interacting weak sanitary rank of pods with long fermentation exasperated occurrence of FFA aggregation above 1.75%. However, the fermentation duration of dark beans from healthy pods had no effect on the changes of FFA content. The FFA content of beans increases better with both the event of cocoa effervescence and storage of dry cocoa beans at RH above 85% until FFA content above 1.75%.Conclusion: So, in order to produce ripened and dry cocoa beans containing depressed and suitable FFA divisions in the context of climate change, alleviation strategies need to mix good crop conditions regarding postharvest handle and to improve advantageous ones.

Author(s) Details:

Kouakou Richard Houphouet,
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Joëlle Stéphanie Tape,
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Kouadio Ignace Kouassi,
Laboratoire de Biotechnologie et Valorisation des Agro-Ressources, UFR des Sciences Biologiques, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire.

Konan Mathurin Yao,
UFR des Sciences de la Nature, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Kra Brou Dider Kedjebo,
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Pauline Mounjouenpou,
Laboratoire de Technologie Alimentaire, IRAD, BP 2067 Yaoundé, Cameroon.

Noêl Durand,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France.

Didier Montet,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France.

Tagro Simplice Guehi,
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Please see the link here: https://stm.bookpi.org/EIAS-V7/article/view/11849