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Analyzing and Comparing the Physico-Chemical and Mineral Component of Cocoa (Theobroma Cacao L.) Pod and Bean
Current Issue
Volume 7, 2019
Issue 2 (June)
Pages: 18-24   |   Vol. 7, No. 2, June 2019   |   Follow on         
Paper in PDF Downloads: 24   Since Sep. 17, 2019 Views: 268   Since Sep. 17, 2019
Oguntokun Michael Ogunmola, Department of Animal Production and Health (Nutrition Laboratory), Federal University of Technology, Akure, Ondo state, Nigeria.
Oguntokun Esther Adeola, Department of Biochemistry, Federal University of Technology, Akure, Ondo state, Nigeria.
Nwaokobia Kingsley, Department of Agricultural and Bio-Environmental Engineering Technology: Federal Polytechnic, Auchi, Edo State, Nigeria.
Adeola Emmanuel Abiodun, Department of Animal Science, Bayero University, Kano, Nigeria.
Cocoa (Theobroma cacao L.) is a major, essential economic, global crop and has several nutritional benefits. This study evaluated the physical, chemical and nutritive properties of the pod and bean of cocoa. Colour, Length, width, thickness, sphericity, roundness, porosity, mass, true and bulk densities were the physical properties observed. While Mineral Ash, Volatile Matter, Fixed Carbon, Crude Fibre, Crude Fat, Moisture Content, Crude Protein and Total Carbon, Hydrogen, Oxygen, Sulphur, Nitrogen were the parameters observed in Proximate and Ultimate analysis respectively. It was observed that the bean of cocoa the highest amount in all the Proximate and Ultimate analysis assayed except in mineral Ash and oxygen where the pod has 10.78% and 70.69±0.07 respectively. These values were analyzed using AOAC methods. The physical properties of cocoa (shape, size, weight, volume, density, surface area, colour and sphericity) which are relevant to engineering and industrial application were selected for study. These were determined using standard tests and experiments. It is observed that the bean has the highest values in all the physical properties studied except in thickness and sphericity where the pod has tge highest. The moisture content of the cocoa pod and beans was between the range of 51.39 and 87.65 (% wb) and the ash content was between the range of 10.78% and 8.87% (wb) respectively. Noticeably, the fat content ratio (the most important value of cocoa bean) found was over 10%, thus nutritional, pharmacological and industrial importance to man cannot be over emphasized.
Theobromine, Cocoa, Proximate Analysis, Ultimate Analysis, Bean Dimension, Chemical Property
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