Abstract The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, 3-propylphenol known to contribute showed a tendency towards minor increase roasting liquor. This amounted 1...

The free fatty acid (FFA) content in dry cocoa beans is expected to be less than 1.0% to meet the acceptable level of 1.75% in cocoa butter. This study therefore investigates the impact of insect infestation on FFA formation in raw cocoa beans in storage from Ghana and Côte d’Ivoire. Hence, the effect of storage management on FFA content in dry cocoa beans is very important. The effect of insec...

to compare the quantity and quality of forge production in intercropping systems with maize, pinto bean and pumpkin, an experiment based on randomized complete block design with three replications was conducted at faculty of agricultural science, university of guilan, during 2012 growing season. the treatments consisted of maize, pinto bean and naked pumpkin sole cropping, maize – pinto bean an...

This study determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic α-amylase (PA), pancreatic lipase (PL), and secreted phospholipase A(2) (PLA(2)) and characterized the kinetics of such inhibition. Lavado, regular, and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2-10) were examined. Cocoa extracts and pr...

Liu G.D., Morgan K., Hogue B., Li Y.C., Sui D. (2015): Improving phosphorus use efficiency for snap bean production by optimizing application. Hort. Sci. (Prague), 42: 94–101. Phosphorus (P) is essential for crop production. Adequate application P rate is critical for enhancing productivity and profitability of snap bean (Phaseolus vulgaris L.). The goal of this study was to optimize P applicat...

Objective(s): To investigate the effect of cocoa on orthodontic tooth movement (OTM) rate, osteoprotegerin (OPG), and receptor activator of nuclear factor κ β ligand (RANKL) levels after OTM.Materials and Methods: A total of 24 Sprague-Dawley rats were included in the study. They were equally divided into two groups: cocoa and control. The upper incisors of all rats were subjected to 35 cN orth...

BACKGROUND The recent inclusion of the cocoa sector as an option for carbon storage necessitates the need to quantify the C stocks in cocoa systems of Ghana. RESULTS Using farmers' fields, the carbon (C) stocks in shaded and unshaded cocoa systems selected from the Eastern (ER) and Western (WR) regions of Ghana were measured. Total ecosystem C (biomass C + soil C to 60 cm depth) ranged from 8...

Introduction. Genetic diversity, registration, and traceability of cacao planting material are the essential tripod to support its sustainable cultivation. In Nicaragua, cocoa is mostly obtained from seeds, which leads great variability in yield, bean quality, tolerance pests diseases. Farmers, technical staff, development projects, investors depend on a limited supply elite trees as reliable s...

Cocoa is a food relatively rich in polyphenols, which makes it a potent antioxidant. Due to its activity as an antioxidant, as well as through other mechanisms, cocoa consumption has been reported to be beneficial for cardiovascular health, brain functions, and cancer prevention. Furthermore, cocoa influences the immune system, in particular the inflammatory innate response and the systemic and...