October 2008

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

  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...

Author(s): Tagro S. Guehi, N’Dri D. Yao, Niamien P. Manizan, Koffi R. Nevry, Louis B. Koffi  and Yao M. Konan

October 2008

Extraction performances of polar and non-polar solvents on the physical and chemical indices of African breadfruit (Treculia africana) seed oil

  The physical and chemical indices of African breadfruit (Treculia Africana) seed oil extracted with polar (isopropanol, Hexane and butanol) and non polar (Acetone) solvents were investigated. The oil (19.85%) and energy contents 452.35 (Kcal) suggest that African breadfruit seeds are a high-energy food. The yields were significantly (P ≤ 0.05) different with hexane extracted (non-polar solvent) oil...

Author(s): Titus Ugochukwu Nwabueze  and  Kalu Sunday Okocha