title: Comparative studies on fermentation products of cocoa beans.
abstract: The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
authors.affiliation: , .
authors.forename: O A
authors.initials: OA
authors.lastname: Samah
authors.forename: N
authors.initials: N
authors.lastname: Ibrahim
authors.forename: H
authors.initials: H
authors.lastname: Alimon
authors.forename: M I
authors.initials: MI
authors.lastname: Karim