Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans

Abstract

HIGHLIGHTS 1. Overall, Mixed-mode solar drying is a viable option for drying cocoa beans without losing market value even during the season of few hours of sunshine 2. Open sun drying method produces low quality dried cocoa beans during the season of the few hours of sunshine. 3. Cocoa beans dried during wet-season were less acidic 4. A varied moisture content is obtained in the fermented and dried cocoa beans due to difference seasonal effect. ABSTRACT Inconsistency in climatic condition and long drying time encountered during drying of cocoa beans may lead to a loss in the quality of the dried beans and consequently lead to a reduction in its market value. The effects of using a mixed-mode solar drying under varying climatic condition of the year on the quality of dried cocoa beans were investigated. Drying was carried out at different climatic conditions: wet-season and dry-season; and the quality characteristics of the dried cocoa beans such as pH, titratable acid content (TA), and free fatty acid (FFA) content were determined for both mixed-mode solar drying and traditional open-air sun drying. Results showed that all the cocoa beans dried under mixed-mode solar drying at a different season of the year reached a safe moisture content (7 to 8 % w.b.) within an average time of 61.5±1.5 hours of intermittent drying. Additionally, cocoa beans dried during the dry season were more acidic (average TA of 3.3±0.1 meq KOH/g and FFA of 0.4±0.01 mg/g) than those for wet season (average TA of 3.6±0.1 meq KOH/g and FFA of 0.5±0.02 mg/ g).