AMERICAN JOURNAL OF FOOD AND NUTRITION Print:

ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2013.3.1.31.38

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Production and quality evaluation of cocoa products (plain cocoa

powder and chocolate) *Ndife Joel1, Bolaji Pius1, Atoyebi Deborah1 and
2Umezuruike Chris. 1Department of Food Technology, Kaduna Polytechnic, Nigeria.
2Department of Food Science and Technology, Michael Okpara University of Agric.,
Umudike-Umuahia, Nigeria. *Corresponding author. E-mail: [email protected].

ABSTRACT

Raw cocoa beans were used to produce cocoa powder and chocolate samples. The processing
steps include fermentation, drying, roasting, milling, pressing and conching. The fermentation time
varied from 1to 7days, represented as samples A, B, C, D, E, F and G respectively, in order to
monitor the influence on the moisture content and cocoa products quality. The reconstition-
characteristics, chemical composition and sensory quality of the cocoa powder and chocolate
samples were determined. The results show that the average moisture loss in the beans after
roasting was 75.13%. The reconstition properties of cocoa powders show that the dispersibility
ranged from 18.10% to 60.50%, bulk density ranged from 0.69 to 0.83g/cm3 and rehydration time
ranged from 19 to 54 seconds. While the average proximate composition for cocoa powder and
chocolate were: moisture (6.20% and 5.62%), fat (11.28% and 32.81%), protein (8.14% and 6.80%),
fibre (1.80% and 2.59%), ash (5.81 and 2.15), carbohydrate (61.74% and 43.97%) and energy
(498.39 Kcal) respectively. The organoleptic evaluation on the chocolate samples showed that there
were significant differences (p<0.05) in the sensory attributes of colour, aroma, texture and taste.
Sample GC derived from seven days fermented raw cocoa-beans was adjudged the best based
on the overall acceptance.

Key words: Cocoa, Nibs, Chocolate, Reconstitution properties, Sensory attributes.

wettability, solubility and dispersibility, define the powder
INTRODUCTION and have an important impact on the end product for
which the cocoa is used (De- Muijnck, 2005). The
Cocoa beans are derived from the fruit of the plant nutritional quality of cocoa products are determined
Theobroma cacao L. In Nigeria, dry cocoa beans is largely by the chemical composition of the cocoa
majorly exported as a foreign exchange earner, while a powder, which is dependent on the
small percentage of the cocoa beans serve as raw quantum of proteins, carbohydrates, fats, minerals and
material for cocoa powder, cocoa butter and chocolate phytochemicals in the cocoa products and the
products (Adeyeye et al, 2010). Cocoa as a food corresponding digestibility coefficient (Belscak et al,
ingredient is fast becoming very popular in the food and 2009; Adeyeye et al, 2010; Lettieri-Barbato et al, 2012).
confection industry worldwide. It is available in a wide
variety of forms, colors and flavors and is used in Cocoa beans, as well as cocoa derived products, also
numerous applications (Borchers et al, 2000). A good present a rich source of phytonutrients, particularly
quality cocoa powder should be relatively free flowing, catechins and procyanidins (Lecumberri et al, 2007).
stable and uniform in colour and flavour, of good The total poly-phenol content of the bean is estimated to
microbiological quality, and easy to handle by the user be 6-8% by weight of the dry bean (Wollgast and
(Vu et al, 2003). Moreover, a range of other Anklam, 2000). Cocoa polyphenols have been reported
characteristics such as pH, fineness, fat content,
 in many studies as bioactive compounds, with removed and the beans were washed to remove the
antioxidant, antiradical and anticarcinogenic properties remnant mucilage. The fermented cocoa beans were
(Counet et al, 2006;Othman et al, 2007; Belscak et al, dried in hot air oven at a temperature of 600C for 23
2009; Lettieri-Barbato et al, 2012). hours for each day of fermentation and their moisture
contents were analyzed. The different fermented dried
Cocoa powder is used in making beverages with other beans were roasted at same temperature of 1200C for
ingredients such as milk and sugar while cocoa butter is 65 min. The roasted beans were cracked (kibbled) after
used for chocolate production. Chocolate products are which the shells were separated from the roasted-
desired and eaten, due to their attractive flavours and cotyledons by winnowing. Most of the Nibs (90%) for
appearances (Othman et al, 2007; Pimentel et al, 2010). each sample were ground using a grinding machine, to
The primary chocolate give cocoa mass and the remainder (10%) was left for
subsequent chocolate production. 150g of cocoa
categories are dark, milk and white (Afoakwa et al,
2007). The widely enjoyed chocolate-flavour, make it a
favorite ingredient in bakery, ice cream, beverage, syrup
manufacture and as a confection in itself (Lecumberri et
al, 2007).

Nowadays, consumers are more concerned with the

nutritional status of foodstuffs and considering that
cocoa powder and chocolate are extremely rich sources
of many essential nutrients and phyto- chemicals that
can contribute to a healthy diet (Lecumberri et al, 2007;
Ieggli et al, 2011) highlight renewed interest in such
products.

The objectives of this research therefore, were to

produce cocoa products (plain cocoa powder and
chocolate) from raw cocoa beans and to assess the
nutritional and sensory quality of the cocoa products as
well as the consumer overall acceptance.

MATERIALS AND METHODS

The fresh cocoa beans were obtained from a local

cocoa farm center in Akure, Ondo state, while,
ingredients such as; sugar, nut-meg and milk were
purchased from the central market, Kaduna in Nigeria.

Production of plain cocoa powder and chocolate:

Fresh cocoa pods were harvested ripe and opened to
extract the wet beans. The wet beans were scooped
with table knife from the pod into the basket. The basket
containing the beans were initially lined and covered
with banana leaves. The wet beans with their pulps
were allowed to ferment for 7 days. The wet beans were
labeled as samples A, B, C, D, E, F and G for each day
of fermentation. The daily ambient temperatures and
moisture contents of the fermenting beans were
observed and recorded. After which the fermented pulps
and other extraneous materials like sand-residues,
chaffs, beans shell and hollow beans were manually
 3 Carbohydrate was calculated by difference, and energy
2 was calculated using Atwater conversion factors. The
mass were separated from each sample of cocoa mass. reconstition- characteristics of the cocoa powder
The remaining cocoa mass samples were pressed using samples, such as bulk density, dispersibility and
a hydraulic-press and muslin cloth in order to extract the rehydration in both hot water and cold water were
fat (cocoa-butter). The dried pressed cake for each carried out as described by Compaore et al, (2011).
sample were ground and sieved to obtain desired size
Sensory analysis: Sensory evaluation of the chocolate
particles of cocoa powder and labeled AP, BP ,CP, DP, samples were carried out by 25 panelists of judges, on a
9 point hedonic scale for different parameters such as
EP, FP and GP respectively. colour, aroma, taste, texture and overall acceptability as
described by Iwe (2010).
The cocoa mass (cocoa butter and nibs) were mixed
with other ingredients of sugar, milk and nutmeg. The Statistical analysis: The sensory evaluation data was
cocoa-mass-mix 800C for each sample was conched at statistically analyzed using the analysis of variance
for 45min, using a stone-mill to give velvet smoothness. (ANOVA) and the Duncan Multiple range test with
stirring and Each cooling of to the 45samples oC was significance level at p<0.05 (Ihekoronye and Ngoddy,
tempered by and was poured into molds for subsequent 1985).
hardening and shaping. They were wrapped with
RESULTS AND DISCUSSION
aluminum foil and labeled as samples they were AC,
Moisture content assessment of cocoa beans The
stored BC, Cin C, Da C, freezer EC, FC, at and -5oC,
moisture contents of raw beans (unfermented), dried
beans (after fermentation), roasted beans and the final
GC, from after where which
percentage moisture loss of cocoa beans are shown on
samples were taken for further analyses. table1.

Physico-chemical analysis: The chemical composition

of the cocoa powder and chocolate samples viz: pH,
moisture, protein, fat, crude fiber and ash contents were
determined by methods described by AOAC (1990).
Am. J. Food. Nutr, 2013, 3(1): 31-38
33 The results show that fermentation time has some
the moisture content of processed cocoa beans effect on the moisture content of the processed
would fluctuate depending on the fermentation and cocoa beans. The average moisture contents in raw,
drying conditions. Moisture is necessary for the dried and roasted beans were 28.80%, 18.14% and
biochemical changes that may influence the sensory 7.11% respectively. Asiedu (1989) had reported that
and shelf quality of the cocoa products.
RAW COCOA BEANS
FERMENTATION
DRYING
CLEANING
ROASTING
BREAKING AND WINNOWING
SHELL
GERM – FREE NIB
MILLING
COCOA MASS
CHOCOLATE MANUFACTURE
FAT PRESSING Addition of Sugar
Milk, Nutmeg and Cocoa Butter
PRESSED CAKE COCOA BUTTER MIXING
GRINDING CONCHING
SIEVING TEMPERING
COCOA POWDER MOLDING
CHOCOLATE
Fig 1. Flowchart for the production of cocoa powder and chocolate
Am. J. Food. Nutr, 2013, 3(1): 31-38
Table 1. Moisture contents (%) of cocoa-beans during processing
Samples Fermentation Time
34 (days) Raw Dried Roasted %loss
A 1 25.28 16.36 6.88 72.79 B 2 27.30 17.24 7.10 73.40 C 3 30.45 18.42 7.84 74.25 D 4 35.37 20.10 8.15 76.96 E 5 31.25 22.2
26.40 17.15 6.52 75.30 G 7 25.53 15.49 5.92 76.68
Reconstitution-ability of the cocoa powders The results obtained from the reconstitution assessment of the cocoa powders
Table 2.
The bulk density is an important consideration in transporting, storing and packaging particulate materials (Onwuka, 2006). Th
cocoa powders is affected by their moisture contents (Asiedu, 1989). The bulk densities seem to increase as the percentage
most of the cocoa powder samples. Sample GP with high moisture loss (76.68%) recorded a bulk density of 10.69(g/ml).

The average dispersibility was 42.01% for the cocoa powders, with sample GP having the highest dispersibility of 60.50
describes the ease with which the cocoa powder may be distributed, as single particles, over the surface and throughout
reconstituting water. Dispersibility is reduced by
clump formation and is improved when sink-ability is high (Compaore et al, 2011). Substances such as starch or potassium bi-c
may be added to cocoa powders to prevent caking, neutralize the natural acids and astringents, with the purpose of improving
(Compaore et al, 2011).
The wet-ability, that is, the wetting time provides useful indication of the degree to which the cocoa powders are likely
characteristics (Onwuka, 2006). The results suggest that the shorter the fermentation time the longer the wettability of the
Sample AP, took the longest time to get wet in cold water (54sec.) and hot water (32sec.). On the average the wettabilit
powders were better in hot water (34sec.) than cold water (19sec). The rates of biochemical reactions are faster at higher tem
lower temperatures (Compaore et al, 2011). Table 2. Reconstitution Assessment o

Parameters AP BP CP DP EP FP GP Bulk density (g/ml) 0.72 0.73 0.81 0.79 0.83 0.78

Dispersibility (%) 18.10 25.23 37.35 46.15 50.30 56.42

less. 0.69 60.50
Wet-ability in cold water (sec) 54 45 33 38 29 23 19 Wet-ability in hot water (sec) (850C) 32 25 22 31 20 14 12
Chemical analysis: The results obtained from the
Fermentation normally involves the proximate analysis of the cocoa powders is shown
conversion of pulp sugar to alcohol by yeasts and in Table 2. The pH of the cocoa powders
alcohol to acetic acid by lactic acid bacteria as the increased with the fermentation time. Sample A P fermentation progress. The a

by had the lowest value of 3.91while sample AG had

the draining of citric acid during the sweating of the highest value of 5.92. Adeyeye et al (2010)
the cocoa beans. The pH of the chocolate reported that the pH of well fermented and dried
samples also increased as in the cocoa powders, West African beans is around 5.5 whilst those of
with ranges from 5.65 to 6.15 for samples AC to unfermented or poorly fermented beans are 5.0 or

GC. Changes in the acidity and the subsequent

Am. J. Food. Nutr, 2013, 3(1): 31-38
35 drying kill the beans and help to develop the
products (Borchers et al, 2000; Afoakwa et al, sensory characteristics of the cocoa powder and
2007). chocolate products (Asiedu, 1989; Rodriguez-
It was observed that the crude fibre contents of Campos, 2012). Fermentation helps to generate
the both the cocoa powder and chocolate samples proper aroma and reduce the level of acetic acid,
decreased with the fermentation time. Also the which causes off-flavour in chocolate (Adeyeye et
average crude fibre values for cocoa powder al, 2010; Rodriguez-Campos, 2012).
(1.80%) were lower than for chocolate samples
The drying reduced the moisture content of the cocoa powders to an average value of 6.20%. The
(2.60%). This may be due to presence of higher soluble residues from the cocoa powder resulting from fermentation and no
crude longer the fermentation time th
fibre analysis. Also, the direct use of cocoa nibs in moisture contents in both the cocoa powders
the production of the chocolates must have (samples AP to GP) and chocolates (samples AC to

contributed to the higher fibre content. Redgwell GC) with ranges of 5.12% to 7.20% and 5.15% to
et al, (2003) showed the dietary fibre content of 6.23% respectively. The moisture content values
cocoa products to increase after roasting and of both the cocoa powder and chocolate products
conching, possibly due to the interaction between fall within the standard range to reduce the
polysaccharides, proteins, polyphenolics and eventual growth of both bacteria and moulds and improve the shelf stability of the p
et al, 2010).The chocolate samples underwent further processing (conching) which was responsible for the reduced moisture con
Maillard products at high temperatures. The average ash content of cocoa powders (5.81%) was relatively higher than in ch
(2.15%). Ash is an indication of mineral contents of foods and has been shown by leggli et al when compared to that o
(2011) to be high in cocoa products. Afoakwa et (Borchers et al, 2000).
al, (2007) reported that chocolates are good
Cocoa powder samples had higher range of protein values (6.80% to 9.55%) when compared
sources of minerals, specifically potassium, magnesium, copper and iron.
to the protein values obtained for chocolate products (6.10% to 7.37%). This may be as a result of the conching process (80 0C fo
There was significant increase in the carbohydrate value of cocoa powder (43.92%) compared to that of cocoa chocolate (61.74
as a which could have denatured so
result of ingredients added such as cocoa butter chocolate.
and milk, which were high in their fat and protein
The fat contents of cocoa powder samples ranged
contents (Borchers et al,2000).
from 10.05% to 12.65%. highest percentage fat Sample content AP (12.65%) had the

compared to sample GP (10.05%).While the fat contents for the chocolate samples ranged from 31.25% to 35.10%. The signif
the
The average energy value of the chocolate samples was 498.39Kcal. The high energy values of the chocolate samples can be
high content of carbohydrates and lipids. This is desired especially by the growing and energetic fat content of chocolate sam
young adults and because low-energy foods tend cocoa powder samples was as a result of the
to limit the optimal utilization of other nutrients contribution of ingredients added in the production
through the protective effect of carbohydrate on of chocolate such as cocoa butter, milk and
protein and polyphenols (Belscak et al, 2009; nutmeg. Fats, especially the unsaturated fat are
Lettieri-Barbato et al, 2012). prone to oxidation and shorten shelf-life of food
Table 3. Chemical Analysis of Cocoa Powder

Constituents PH AP BP CP DP EP FP GP 3.91 4.45 4.98 5.10 5.36 5.61 5.92 Moisture % 5.12 5.58 5.75 6.26 6.70 6.91 7.10 F
11.76 11.13 10.85 10.34 10.05 Protein % 6.80 6.96 7.38 8.50 8.82 8.94 9.55 Crude fibre % 2.64 2.28 2.15 1.78 1.40 1.21 1.06
5.92 5.78 5.65 5.50 5.32 Carbohydrate % 62.47 62.48 62.06 61.45 6
Am. J. Food. Nutr, 2013, 3(1): 31-38
Table 4. Formulation of ingredients for chocolate production
Ingredients (g)
36 AC BC CC DC EC FC GC
Cocoa powder 350 350 350 350 350 350 350 Cocoa nibs 50 50 50 50 50 50 50 Cocoa butter 100 100 100 100 100 100 100 Suga
250 250 250 250
Milk 250 250 250 250 250 250 250 Nutmeg 1 1 1 1 1 1 1
Table 5. Chemical analysis of chocolate

Constituent AC BC CC DC EC FC GC PH 5.65 5.73 5.88 6.12 6.25 6.32 6.51 Moisture % 5.15 5.28 5.35 5.67 5.80 5.86 6.23 Fat %
32.79 31.78 32.63 33.84 35.10 Protein % 6.10 6.39 6.85 6.88 7.15 7.19 7.37 Crude fibre % 3.16 2.85 2.65 2.48 2.41 2.32 2.24 As
1.88 2.46 2.19 2.14 2.23 Carbohydrte % 46.54 45.48 44.60 44.61 43.57 42.33 40.32 Energy value 491.81 498.18 500.91 491.98
506.32
Sensory evaluation: Table 7, present the result of the sensory evaluation carried out on the chocolate samples. The results for
show similar score trend. Sample AC had the least scores for taste (6.42) and aroma (4.80), while sample GC had the h
(8.36) and (7.68) for taste and aroma respectively. There were significant differences between the samples. The panelists

astringent was flavour in samples probably as a result of AC, shorter BC and Cdays C. This of fermentation of the cocoa be

The pH and acidity of fermented cocoa beans were reported in different researches to influence both the taste and flavour
(Adeyeye et al, 2010). Asiedu, (1989) reported that the quality of the beans, which originally have a strong bitter taste, depends
if it is overdone they may be ruined, if underdone they may have a raw flavours.
However, the sensory scores for colour was converse to that of taste, aroma and texture. Sample AC had a higher score (7.92

samples, while sample GC had the lowest

score (5.54) for colour. It appeared that the panelist preferred the light-brown colours exhibited colours by samples Gof AC, B

DEC C. to Fermentation the dark-brown of cocoa beans used in the production, resulted in progressive darkening of the cho
1989; Rodriguez-Campos et al, 2012). The seven days fermented cocoa beans were also observed to be darker than the three
beans this may be due to prolonged enzymatic browning during the seven days (Afoakwa et al, 2007; Rodriguez-Cam

All the chocolate samples had high scores for texture sensory attribute with an average value of 6.62. The score for sample

better than the score for sample AC (7.10). The texture rating for samples DC, EC, FC, and GC were significantly higher tha

and CC. The fermentation of cocoa beans was reported by Asiedu (1989) to result in softer cocoa products. The textural q
chocolate products depends on the melting and crystallization behaviour of the cocoa butter used (Olga and Biljana, 2004). Do
showed that the chocolate produced from cocoa mass had a higher viscosity than chocolate p
Am. J. Food. Nutr, 2013, 3(1): 31-38
cocoa powder of the same total fat content.
samples for the sensory parameters at 5% The average overall acceptability scores for all the
significant level. Differences in the overall sensory chocolate samples were high (6.76). Sample G C perception of chocolate can

use of derived from the beans with longest fermentation

different fermented cocoa beans, functional time of 7 days had the highest acceptability score
variations in cocoa powder, other ingredient (7.27), while sample AC, with 1 day fermentation time, had the lowest score (6.07)
37
proportions and processing techniques (Afoakwa et al, 2007). significant differences betwe
Table 6. Summary of sensory analysis for chocolate
Sample Taste Colour Texture Aroma Overall

acceptability AC 5.12c 7.92a 6.32b 4.80c 6.07c BC 5.48c 8.10a 6.28b 5.28c 6.24c CC 6.16c 7.66a 6.34b 6.48b 6.66b DC 7.20b 6.80b

6.86b EC 7.48b 6.44b 6.75a 7.72a 7.10a FC 8.12a 6.14b 6.82a 7.65a 7.15a GC 8.36a 5.54c 7.10a 7.68a 7.27a Means not followed by
are significantly different at p (<0.05)
CONCLUSION AND RECOMMENDATIONS In this study, the fermentation time of raw cocoa beans had influence on the physico
reconstitution properties of both the cocoa powders and their chocolate products. Seven days fermentation of raw cocoa beans w
because it improved the nutritive quality and the sensory acceptability of the chocolate produced.
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