The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation [PDF]
, 1990 Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti ...
Setyohadi,
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NUTRIENT CONTENT OF COCOA POD (Theobroma cocoa) FERMENTATION WITH Aspergilllus niger ADDITION
Bantara Journal of Animal Science, 2019 The study was conducted to determine the increase in nutrient content and decrease in the lignin content of cocoa pod fermented with Aspergillus niger. The research method used three treatments and four replications. T0 = cocoa pod fermented without the addition of Aspergillus niger, T1 = cocoa pod fermented with the addition of 1% Aspergillus niger ...
Engkus Ainul Yakin, Ahimsa Kandi Sariri
openaire +2 more sources
Ricinus Communis: Nutritional Importance, Health Benefits, and Industrial Applications
eFood, Volume 7, Issue 1, February 2026.The current paper summarizes the nutritional composition, phytochemistry, health benefits, safety studies, and applications of castor beans and their oil. Moreover, the diverse bioactive compounds, including saponins, emodins, terpenoids, anthraquinones, flavonoids, steroids, and alkaloids, exhibit therapeutic properties such as antioxidant, anticancer,
Hassan Raza +13 more
wiley +1 more source
Bioactive Phenolic Compounds in Extra Virgin Olive Oil: Implications for Cardiovascular Health
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Extra virgin olive oil (EVOO) is rich in bioactive polyphenols that exert antioxidant, anti‐inflammatory, and anti‐atherogenic effects. These compounds improve endothelial function, modulate lipid metabolism, and reduce platelet aggregation, contributing to cardiovascular protection. Regular consumption of phenolic‐rich EVOO, as part of a Mediterranean
Cristina Vázquez‐Jiménez +5 more
wiley +1 more source
Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation [PDF]
, 2019 Ivorian raw cocoa beans are recurrently subject to ochratoxin A (OTA) contamination. The use of chemical and physical means to reduce or prevent the OTA production in cocoa beans is prohibited or inefficient.
Beugre, Guézéré Corinne +6 more
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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. [PDF]
Foods, 2023 Korcari D +9 more
europepmc +1 more source
The cocoa of excellence and international cocoa awards initiatives: rewarding diversity and excellence in producing high-quality cocoa origins [PDF]
, 2012 The Cocoa of Excellence (CoE) and International Cocoa Awards (ICA) were launched by Bioversity International, CIRAD, and EVENT International in 2008.
Assemat, Sophie +12 more
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Nexus of Whey Proteins, Gut Dysbiosis, and Colonic Health
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Whey proteins possess antimicrobial and prebiotic properties that modulate gut microbiota by promoting beneficial bacteria like Bifidobacterium while suppressing pathogens. This modulation enhances short‐chain fatty acid production and strengthens intestinal barrier integrity, potentially alleviating dysbiosis‐related conditions such as colitis and ...
Tolulope Joshua Ashaolu +4 more
wiley +1 more source
Dynamics of cocoa fermentation and its effect on quality. [PDF]
Sci Rep, 2021 Calvo AM +5 more
europepmc +1 more source
Development of Fermentation and Drying of Cocoa Beans Using a Rotary Fermentor-Drier [PDF]
, 2002 Fermentation and drying processes are interrelated, but they are been carried out as separate entities requiring specific equipment at each stage. These processes are very labour intensive and time-consuming.
Abdul Haiyee, Zaibunnisa
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