Nutrient and antinutrient profiles of raw and fermented cocoa beans

@article{Aremu1995NutrientAA,
  title={Nutrient and antinutrient profiles of raw and fermented cocoa beans},
  author={C. Y. Aremu and M. A. Agiang and J. O. Ayatse},
  journal={Plant Foods for Human Nutrition},
  year={1995},
  volume={48},
  pages={217-223}
}
  • C. Y. Aremu, M. A. Agiang, J. O. Ayatse
  • Published 1995
  • Chemistry, Medicine
  • Plant Foods for Human Nutrition
  • Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N×6.25), 17.5; lipid, 62.9; ash, 4.4; fibre, 5.9; and nitrogen-free extract (NFE), 9.3% dry matter. The effect of fermentation was variable, depending on duration and the nutrient under… CONTINUE READING
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