Proximate and Mineral Composition of Nibs and Shells of Processed Ungerminated and Germinated Cocoa Beans

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Date
2010-06-05
Authors
Adeyeye, E.I
Ayejuyo, O.O
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Chemical Sciences
Abstract
The proximate and mineral compositions of the nib and shell samples of Germinated and Ungerminated cocoa beans from Idanre Local Government Area of Ondo State, Nigeria, were evaluated. The dry weight of fifty-two whole cocoa beans ranged between 0.38-1.40 (0.85+- 0.27) g (germinated beans) and 0.89-1.30 (1.09+- 0.13) g (ungerminated beans). The mean moisture content of nibs was 4.38 +- 0.04 g/100 g (ungerminated beans) and 1.81+- 0.01 g/100 g ( germinated beans) while shell moisture was 7.27 +- 0.01 g/ 100 g (ungerminated beans) and 2.26 +- 0.02 g/ 100 g (germinated beans). The protein content and ether extract for the ungerminated nibs have the following respective values in g/100 g: 18.25+- 0.02, 21.66 +- 0.04, 46.82 +- 0.03, 3.30 +- 0.01 and 5.59 +- 0.04 while the corresponding values in the germinated nibs were 18.03+- 0.03, 8.15+- 0.02, 3.15 +- 0.01. Na, K and P were more in the nibs and shell than Ca and Mg. The trace metals (Zn, Fe, Cu and Cr) were low in concentration in both the nibs and the shell. Significant differences occured in the compositions of the nibs and shell of both germinated and ungerminated cocoa beans.
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Staff publications
Keywords
Chemical composition , Cocoa nibs and shell , Mineral composition , Cocoa beans , Research Subject Categories::NATURAL SCIENCES::Chemistry
Citation
Adeyeye E.I. & Ayejuyo O.O (2010). Proximate and Mineral Compositions of Nibs and Shells of Processed Ungerminated and Germinated cocoa beans. International Journal of Chemical Sciences, 3(1).