Comparative physico-chemical study of fermented and unfermented cocoa beans from Côte d’Ivoire

Abstract

Theobroma cacao (Cocoa) is a shrub whose cultivation is widespread in some tropical countries. This study on almonds from cocoa was intended to establish their physicochemical characteristics before and after fermentation and to evaluate their antiradical activities. Standard methods for physicochemical dosing, phytomolecule dosing and determination of antiradical activity (DPPH) were used. Results indicate that fermentation increases carbohydrate, total sugars and fiber. On the other hand, the contents of lipids, proteins and phenolic compounds decrease after fermentation. The best antiradical activity is observed with the methanolic extract of the fermented and dried almond (CF). This study as confirmed that cocoa bean almond can be proposed as a food additive to protect against oxidative damage.