Department of Agriculture

Permanent URI for this collectionhttps://ir.mug.edu.gh/handle/123456789/136

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Browsing Department of Agriculture by Subject "Cocoa"

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    Application Of ISO 22000 In Comparison With HACCP On Industrial Processing Of Milk Chocolate
    (International Food Research Journal, 2013) Afoakwa, E. O; Mensah-Brown, H.; Crentsil, G. K.; Frimpong, K.; Asante, F.
    Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess the risks associated with the processes. Physical hazards such as metals, stones, fibres, plastics and papers; chemical hazards such as pesticide residues, mycotoxins and heavy metals; and microbiological hazards such as Staphyloccous aureus, coliforms, Salmonella, Aspergillus and Penicillium were identified. ISO 22000 analysis was conducted for the determination of some pre-requisite programmes (PrPs) during the chocolate processing and compared with the HACCP system. The ISO 22000 Analysis worksheet reduced the CCPs for both cocoa processing and chocolate manufacture due to the elimination of the pre-requisite programmes (PrPs). Monitoring systems were established for the CCPs identified and these included preventive measures, critical limits, corrective actions, assignment of responsibilities and verification procedures. The incorporation of PrPs in the ISO 22000 made the system simple, more manageable and effective since a smaller number of CCPs were obtained.
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    Changes in Biochemical and Physico-chemical Qualities during Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma cacao) Beans
    (Journal of Nutritional Health & Food Science, 2014-04-28) Afoakwa, Emmanuel Ohene; Budu, Agnes Simpson; Mensah-Brown, Henry; Takrama, Jemmy Felix; Akomanyi, Evans
    This study investigated the effects of post-harvest pod storage as a means of pulp preconditioning on the souring production, flavour precursors development and free fatty acids during drying of fermented Ghanaian cocoa beans. A 4 x 4 full factorial experiment was conducted with pod storage (0, 7, 14, 21 days) and drying times (0, 2, 4 and 6 days) as the principal factors. The souring/acidification indices (pH and titratable acidity), total sugar, total nitrogen and free fatty acids (FFA) were studied using standard analytical methods. The results showed that titratable acidity, total sugars and total nitrogen in cocoa beans decreased during drying and with increasing pod storage durations probably due to their participation in Maillard non- enzymatic reactions to form flavour volatiles and colour pigments as Amadori intermediates. By contrast, FFAs and pH increased during drying and with increasing pod storage durations. Pod storage for up to 7 days followed by 6 days of fermentation and drying respectively produced beans with acceptable FFA values below 1.75% whilst enhancing the flavour precursors development and reductions in nib acidity. However, these observed changes were more dependent on pod storage than on drying.
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    Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans
    (Journal of Food Science and Engineering, 2013-12-20) Ofosu-Ansah, Eric; Budu, Agnes Simpson; Mensah-Brown, Henry; Takrama, Jemmy Felix; Afoakwa, Emmanuel Ohene
    Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4 × 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P < 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P < 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 °C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
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