THE OPTIMIZATION OF BENEFICIATION OF CACAO (Theobroma cacao L)

Abstract

This work aimed to optimize the beneficiation of cacao beans (Theobroma cacao l) using a sustainable fermenter. This was done by formulating an alternative broth containing the co-product of the initial fermentation (f₁), to improve the extract for cultivation of the specific microorganisms, followed by the activation and replication of the yeast strains, in order to achieve the multiplication in biomass of the start cells to reach a proportion where they can be re inoculated into the fermentation stage intended to be optimized (f₂). The cacao samples must undergo safe and efficient processes since biochemical transformations that cause sensory changes take place during these steps. The following parameters were observed during Initial (F0) and final (F1) Fermentation, Drying, Roasting at 170 ° C: Temperature ° C, pH, °Brix, Moisture (%), Ash (%), Protein (%), Lipids (%), Microbiology (CFU) in trials with start inoculum (f₂) and those without inoculum (f₁). The results of the analyses indicate a reduction of fermentation time from 7 to 5 days, as represented by an increase in the pH of 5.19 and decline of º Brix on day 5, as well as greater availability of phenolic compounds 331.5 mg.AG. g-1 and Antioxidant Activity 148.5 µmol.Trolox.g. This allows us to conclude that the optimization performed resulted in nibs with better biochemical availability than those obtained through the conventional trial.

Keyword: Cocoa. Biodiversity. Fermentation.