scholarly journals Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans

2020 ◽  
Vol 5 (1) ◽  
pp. 27-39
Author(s):  
Samuel Ayobami Adeyemi ◽  
Surajudeen Olarewaju Obayopo ◽  
Felix Akharume
Keyword(s):  
Seasonal Variation ◽  
Solar Drying ◽  
Cocoa Beans

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

scholarly journals Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

2017 ◽  
Vol 33 (3) ◽  
pp. 196
Author(s):  
Asma Assa ◽  
Alfian Noor ◽  
Misnawi Misnawi ◽  
Muh. Natsir Djide ◽  
Muliadi Muliadi
Keyword(s):  
Raw Materials ◽  
Processed Food ◽  
Cocoa Beans ◽  
Mineral Contents ◽  
Fermentation Time ◽  
Time Treatment ◽  
South Sulawesi ◽  
Time Variations ◽  
Macro And Micronutrients

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.

scholarly journals Assessment of Water Quality of Blue Nile River in Sudan

2018 ◽  
Vol 1 (3) ◽  
pp. 1-14
Author(s):  
Rasha Babiker Gurashi Abu Sabah ◽  
Abubaker Haroun Mohamed Adam ◽  
Dawoud Mohamed Ali
Keyword(s):  
Water Quality ◽  
Seasonal Variation ◽  
World Health ◽  
Nile River ◽  
Blue Nile ◽  
Surrounding Environment ◽  
The World ◽  
Living Organisms ◽  
Health Organization

The objectives of this study were to quantify the fresh water quality of Blue Nile River before processing, identify the pollutants, and to determine the most polluted areas, and their impacts on living organisms as well as the surrounding environment. Thus, random water samples were collected and analyzed at the laboratory of the Ministry of Irrigation and Water Resources, Ground water and Wadis Directorates - Khartoum. The outcomes were compared with the World Health Organization standardization. The results revealed variations in the concentration of the studied elements taken from the different locations. But, the results indicated that the water quality is good, and it is within the permissible water use. However, further study is recommended to include seasonal variation as well as the biological analysis.

scholarly journals Small Scale Investigation of the Potential of Solar Drying of Water Hyacinth (Eichhornia Crassipes) as A Control Measure in Makurdi

2015 ◽  
Vol 6 ◽  
pp. 129-138
Author(s):  
A O Edeoja ◽  
A O Owolabi
Keyword(s):  
Water Hyacinth ◽  
Mixed Mode ◽  
Eichhornia Crassipes ◽  
Control Measure ◽  
Small Scale ◽  
Drying Rate ◽  
Aquatic Weed ◽  
Solar Drying ◽  
Water Weed

Water hyacinth is the world's worst water weed that is responsible for many environmental and economical problems. Nigerian fresh waters have been infested with this aquatic weed. In this work, a Natural Convection Mixed Mode Solar Dryer for drying water hyacinth to about 10% of its moisture content was constructed and tested as a component of controlling its infestation of the River Benue. The performance of the dryer was compared with the traditional open–air sun drying as the control for drying water hyacinth in Makurdi, Benue State Nigeria. The water hyacinth was dried for 8 hours each day for 4 days. 500g of water hyacinth on wet basis was dehydrated by about 437g on dry basis in 20 hours in the dryer while the control required 32 hours. The dryer was found to be technically more suitable for drying water hyacinth both in terms of the drying rate and quality of the dried product.

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand1

1992 ◽  
Vol 70 (5) ◽  
pp. 1389-1396 ◽  
Author(s):  
J. M. Stevenson ◽  
D. L. Seman ◽  
R. P. Littlejohn
Keyword(s):  
Seasonal Variation ◽  
Red Deer

scholarly journals Quality of Chocolate Bar from Fermented Cocoa Beans from Lombok, West Nusa Tenggara

2019 ◽  
Vol 251 ◽  
pp. 012046
Author(s):  
Fahrurrozi ◽  
S Fauziyyah ◽  
M N Sari ◽  
S Ratnakomala ◽  
P Lisdiyanti
Keyword(s):  
Cocoa Beans
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