Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context
Kouakou Richard Houphouet
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR STA, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Joëlle Stéphanie Tape
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR STA, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Kouadio Ignace Kouassi
Laboratoire de Biotechnologie et Valorisation des Agro-Ressources, UFR des Sciences Biologiques, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire.
Konan Mathurin Yao
UFR des Sciences de la Nature, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Kra Brou Dider Kedjebo
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR STA, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Pauline Mounjouenpou
Laboratoire de Technologie Alimentaire, IRAD, BP 2067 Yaoundé, Cameroon.
Noêl Durand
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France.
Didier Montet
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France.
Tagro Simplice Guehi *
Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR STA, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality problem because they induced serious consequences for some beneficial properties of cocoa butter and chocolate. This study investigated the improvement of quality of Ivorian cocoa beans by reducing their FFA contents.
Methodology: Samples: 240 cocoa beans batches were sampled from cocoa farmers of some big cocoa producing regions for their FFA contents analysis. Also, influence of primary post-harvest processing such as pod’s sanitary status, pod opening delay, fermentation duration and dry cocoa beans storage under various relative humidity (RH) ranged 80-90% on FFA’s formation of Ivorian cocoa beans was investigated. Data interpretations were performed according to the Fisher’s test.
Results: Main results showed that dry cocoa beans recorded FFA content varying from 0.99 to 14% in function of the geographical origin. Beside, 53% of tested cocoa bean samples exhibited FFA content up to 1.75%. Poor sanitary status of pods and 7-days fermented cocoa beans recorded FFA content above 1.75%. Dry cocoa beans stored at RH above 85% promoted more the FFA’s formation (14%) than those stored under lower RH values. 53% of tested cocoa beans samples presented FFA contents up to 1.75%. Controlled primary post-harvest processing highlighted that poor sanitary status of pods, 7-days fermentation and storage of dry cocoa beans at RH above 85% lead to FFA content above 1.75%.
Conclusion: So, in order to produce fermented and dried cocoa beans containing a suitable FFA content in the context of climate change, mitigation strategies need to integrate good crop conditions regarding postharvest processing and to improve beneficial ones.
Keywords: Côte d’Ivoire, cocoa beans, postharvest processing, free fatty acids contents, relative humidity