Occurrence of free fatty acids (FFA) in cocoa beans with various main geographical origin of Côte d'Ivoire in the climate change context

Houphouet Kouakou Richard, Tape Joëlle Stéphanie, Kouassi Koffi Daouda, Yao Konan Mathurin, Kedjebo Kra Brou Didier, Mounjouenpou Pauline, Durand Noël, Montet Didier, Guehi Tagro Simplice. 2023. Occurrence of free fatty acids (FFA) in cocoa beans with various main geographical origin of Côte d'Ivoire in the climate change context. Current Journal of Applied Science and Technology, 42 (12) : 1-11.

Résumé : Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality problem because they induced serious consequences for some beneficial properties of cocoa butter and chocolate. This study investigated the improvement of quality of Ivorian cocoa beans by reducing their FFA contents. Methodology: Samples: 240 cocoa beans batches were sampled from cocoa farmers of some big cocoa producing regions for their FFA contents analysis. Also, influence of primary post-harvest processing such as pod's sanitary status, pod opening delay, fermentation duration and dry cocoa beans storage under various relative humidity (RH) ranged 80-90% on FFA's formation of Ivorian cocoa beans was investigated. Data interpretations were performed according to the Fisher's test. Results: Main results showed that dry cocoa beans recorded FFA content varying from 0.99 to 14% in function of the geographical origin. Beside, 53% of tested cocoa bean samples exhibited FFA content up to 1.75%. Poor sanitary status of pods and 7-days fermented cocoa beans recorded FFA content above 1.75%. Dry cocoa beans stored at RH above 85% promoted more the FFA's formation (14%) than those stored under lower RH values. 53% of tested cocoa beans samples presented FFA contents up to 1.75%. Controlled primary post-harvest processing highlighted that poor sanitary status of pods, 7-days fermentation and storage of dry cocoa beans at RH above 85% lead to FFA content above 1.75%. Conclusion: So, in order to produce fermented and dried cocoa beans containing a suitable FFA content in the context of climate change, mitigation strategies need to integrate good crop conditions regarding postharvest processing and to improve beneficial ones.

Mots-clés Agrovoc : acide gras libre, composition des aliments, fève de cacao

Mots-clés libres : Cocoa beans, Post-harvest processes, Free fatty acids, Relative humidity

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Houphouet Kouakou Richard, CIRAD-PERSYST-UMR Qualisud (FRA)
• Tape Joëlle Stéphanie, CIRAD-PERSYST-UMR Qualisud (FRA)
• Kouassi Koffi Daouda, CIRAD-BIOS-UMR AGAP (FRA)
• Yao Konan Mathurin, UPGC (CIV)
• Kedjebo Kra Brou Didier, UNA [Université Nangui Abrogoua] (CIV)
• Mounjouenpou Pauline, IRAD (CMR)
• Durand Noël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1627-6848
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/604985/)

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