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Comparative studies on fermentation products of cocoa beans

Abd. Samah, Othman and Ibrahim, N. and Alimon, H. and Karim, M. I. Abdul (1993) Comparative studies on fermentation products of cocoa beans. World Journal of Microbiology & Biotechnology, 9 (3). pp. 381-382. ISSN 0959-3993

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The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.

Item Type: Article (Journal)
Additional Information: 4380/ 17510
Uncontrolled Keywords: Cocoa beans - fermentation - products
Subjects: Q Science > QR Microbiology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Allied Health Sciences > Department of Biomedical Science (Effective:1st July 2011)
Depositing User: Dr. Othman Abd Samah
Date Deposited: 14 Jun 2012 14:23
Last Modified: 14 Jun 2012 14:23
URI: http://irep.iium.edu.my/id/eprint/17510

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