Archives of Clinical and Medical Microbiology(ACMMJ)

Umudike, Abia State, Nigeria

Publications

• Research Article   
  Microbial Succession During Box and Heap Fermentation of Cocoa beans (Theobroma cocoa) – Impacts on Nutrients and Chocolate Quality
  Author(s): Philippa C Ojimelukwe*, Goodness O Benneth and Rosemary N Akamadu
  
  Cocoa beans (a mixture of 3 varieties) were subjected to heap and box fermentation processes, sun-dried and used to produce chocolate which was compared with chocolate from unfermented cocoa beans. The succession of microorganisms was determined during fermentation. Proximate composition, and phenolic content of samples and the sensory properties of produced chocolate samples were also determined. Bacterial count in both box and heap fermentations decreased with fermentation period. The temperature of the fermenting cocoa beans increased with fermentation period. pH reduced by the 4th day and later increased until day 8.Yeasts and Bacillus species dominated the fermenting mass initially. After 24 h Lactic Acid bacteria emerged, reached their peak at 72 h and decreased significantly after 96 h. Fermentation decreased the fat content by 16.5%, carbohydrate (20.5%), ash (9.3%) and crude .. Read More»
  

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