Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 4 x 3 full factorial experimental design with pod storage and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, total solids and mineral composition of cocoa pulp were studied using standard analytical methods. pH of the pulp increased with increasing pod storage and fermentation with consequential decrease in non-volatile acidity. Contrary, both pod storage and fermentation decreased the reducing sugars and total solids of the pulp. The most abundant mineral in unfermented cocoa pulp was calcium, followed by potassium and sodium with values of 316.92 mg/100 g, 255.12 mg/100 g and 103.26 mg/100 g respectively. Zinc was the mineral with the least concentration of 1.04 mg/100 g, whilst iron and magnesium had appreciable values of 4.26 mg/100 g and 32.52 mg/100 g respectively. Pod storage and fermentation however showed variable effects on the studied minerals. Pod storage caused reductions in acidity, fermentable sugars and some minerals in cocoa pulp during fermentation.