Louis Ban-Koffi

Learn More
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using(More)
The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both(More)
This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever(More)
Saccharomyces cerevisiae andZymomonas mobilis were grown on pineapple waste and their alcohol production characteristics compared. The pineapple waste consisted of 19% cellulose, 22% hemi-cellulose, 5% lignin and 53% cell soluble matters but concentration of soluble sugars, which included 5.2% sucrose, 3.1% glucose and 3.4% fructose, was relatively low and(More)
Studies were carried out to investigate the impact of different drying processes on the chemical quality traits of raw cocoa beans. The pH of less fermented cocoa is higher than the well-fermented cocoa’s. The sun-dried beans pH ranged from 4.5 to 5.5, while the pH of both ovenand mixed-dried beans was between 3.8 and 5.2. The sun-dried beans contained(More)
  • 1