Full Length Research Paper

Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions

Tagro S. Guehi^1*, N’Dri D. Yao¹, Niamien P. Manizan², Koffi R. Nevry³, Louis B. Koffi ⁴ and Yao M. Konan³

¹Laboratoire de Biochimie et de Technologie Alimentaire. U.F.R-S.T.A, Université d’Abobo-Adjamé, 02 Bp 801 Abidjan 02 Côte d’Ivoire.

²Laboratoire d’Environnement et de Biologie Aquatique (LEBA). UFR-SGE Université d’Abobo-Adjamé, 02 Bp 801 Abidjan 02 Côte d’Ivoire.

³Laboratoire de Microbiologie et de Biologie Moléculaire. U.F.R-S.T.A, Université d’Abobo-Adjamé, 02 Bp 801 Abidjan 02 Côte d’Ivoire.

⁴Laboratoire de Biotechnologie et de Microbiologie. Programme Cacao. CNRA. 08 BP 33 Abidjan 08 - Côte d'Ivoire.

*Corresponding author. Email: g_tagro@hotmail.com

Accepted 22 October, 2008

   Abstract

The degree of fermentation and incidence of contaminating fungi were determined in 90 raw cocoa bean samples. Excessive moisture content and low percentages of brown beans are recorded in cocoa samples from Soubré and Alépé, corresponding to maximum value of percentages of purple, mouldy and insect infested beans. Differences in mould counts were detected in cocoa beans according to the producing regions; cocoa from Alépé was most contaminated by moulds. Six fungi were commonly isolated that is, Absidia corymbifera, Rhizopus oryzae, Aspergillus tubingensis, Aspergillus tamarii, Aspergillus flavus and Penicillium chrysogenum. Nearly all of the fungi recovered can be considered as storage fungi. Studies of cocoa samples revealed that raw cocoa beans collected from Duékoué appeared to be of better quality than that from Alépé and Soubré.

Key words: Cocoa, fermentation, fungi, quality.