Characterization of the Biometric, Physicochemical, Nutritional, and Bioactive Properties of Cocoa Beans (Theobroma cacao L.) from the Secondary Harvest in the Municipality of Obala (Central Region, Cameroon)
Touwang Charles
*
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Maroua, Cameroon.
Ndih Aimé Christian
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Maroua, Cameroon.
Bayang Jean Paul
Department of Agriculture, Livestock and By Products, National Advanced School of Engineering, University of Maroua, Maroua, Cameroon.
Lesse Modo Bienvenu
Universal Higher Institute of Management and Sciences (UNHIMAS), Yaoundé, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Cocoa (Theobroma cacao L.) is an important export crop in Cameroon, and bean quality strongly influences its technological and industrial value. This study characterised the biometric, physicochemical, nutritional and bioactive properties of cocoa beans obtained from the secondary harvest in the municipality of Obala, Central Cameroon. Beans collected from six plantations were fermented for seven days, sun-dried and analysed using standard physical and biochemical methods. The results showed variability in bean dimensions, with lengths mainly ranging from 2.2 to 2.6 cm, widths from 1.2 to 1.4 cm and thicknesses from 0.5 to 0.6 cm. The bean count was 108 beans per 100 g, indicating medium-sized beans. Dry matter content was high (94.62%), while shell proportion (12.11%) and breakage rate (17.89%) were recorded alongside a cocoa paste yield of 94.80%. Nutritionally, the beans had a pH of 5.83, titratable acidity of 3.48 mg OAE/100 g DM, fibre content of 12.76%, protein content of 16.02% and lipid content of 51.80%. Bioactive compound analysis showed total polyphenols of 1,258 mg GAE/100 g DM, flavonoids of 287.65 mg QE/100 g DM and tannins of 498.72 mg CE/100 g DM. These findings indicate that secondary-harvest cocoa beans from Obala have measurable processing, nutritional and bioactive attributes. Further sensory, aromatic and agronomic evaluations are needed to clarify their quality determinants.
Keywords: Cocoa beans, secondary harvest, Obala, Theobroma cacao L., physicochemical properties, nutritional composition, bioactive compounds, polyphenols, fermentation, processing quality.