NUTRIENT AND ANTINUTRIENT PROFILES OF RAW AND FERMENTED COCOA BEANS

Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxala te and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the foll owing composition: protein (N x 6.25), 17.5; lipid, 62.9; ash, 4.4; fi bre, 5.91 and nitrogen-free extract (NFE), 9.3% dry matter. The effect of fermentation was variable,depending on duration and the nutrient u nder consideration. At day 3, protein content (17.6) was not different , but at day 6 (19.8) was higher (p<0.01), while days 9 and 12 (14.6 a nd 15.2, respectively) were lower (p<0.01) in comparison with the raw value. Inorganic P steadily decreased From 201.0 (raw) to 102.0 mg/100 g dry matter (day 12) but only the days 9 and 12 values were signific antly different (p<0.05), whereas Ca increased from 29.2 (raw) up to 6 0.4 mg/100 g dry matter (day 3). The antinutrients, HCN, oxalate, and theobromine decreased with increasing duration of fermentation. The de creases for days 6, 9 and 12 were significant (p<0.05). The results ar e discussed with regard to optimization of the duration of cocoa Ferme ntation for improved nutrient profile.