Dewettinck, Koen

Lam Thi, Viet Ha

Le, Trung Thien

Messens, Kathy

Nusantoro, Bangun

Phillip, Roger Aidoo

Thanh Toan, Ha

English

Ghent University Academic Bibliography

A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countriesLam Thi Viet Ha1,2, Le Trung Thien3, Bangun Nusantoro2 , Roger Aidoo Phillip2, Ha Thanh Toan1, Kathy Messens2 and Koen Dewettinck21College of Agriculture and Applied Biology, CanTho University, Vietnam 2 Faculty of Science Engineering, Ghent University, Belgium3 Faculty of Food Science and Technology, NongLam University, VietnamE-mail: ltvha@ctu.edu.vnINTRODUCTIONCocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. Cocoa beans are harvested from cocoa trees (Theobroma cacao L.) (Lecumberri et al., 2007) and provide enormous benefits to producing countries by boosting their economies as well as providing good nutrition to consumers (Aremu et al., 1995; Wood and Lass, 2008; Efombagn et al., 2009; Ha et al., 2015). The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade.                          MATERIALS AND METHODSSampling preparation : Cocoa beans were dehusked, grinded and refined followed by AOAC 935.52 method at FTE lab (Ghent University, Belgium)Experiment 1. Bean mass and bean size (Singh and Goswani, 1996; Aviara et al., 1999; Leishman and Murray, 2001; Bart-Plange and Baryeh, 2003)Experiment 2. Chemical analyzing methods by AOAC (moisture, ash, lipid, dietary fibre and crude protein content)Experiment 3. Statistical Analyses (Statgraphics Statistical version 20.0 for ANOVA and Duncan’s multiple range testTable 1. Sampling addressOBJECTIVECocoa beans from five different cocoa producing regions namely Vietnam, Ghana, Ivory Coast and the Philippines were investigated for their physico-chemical properties and dietary fibre content (DF). RESULTSTable 2. Cocoa bean dimension and massTable 3. The chemical properties and DF contentCONCLUSIONThe cocoa beans from Highland Vietnam and the Philippines recorded the highest length of 23 mm. The beans from the Philippines were also the thickest with a diameter of  8,67 mm.The fiber content of cocoa beans from Highland, Mekong Delta Vietnam, Ghana and Philippines were the highest with values ranging between 59,45-65,29 w.b. %.Cocoa beans from Highland and Mekong Delta of Vietnam recorded the lowest concentration of crude lipid while the highest level of lipid component were recorded by the cocoa beans from Philippines and Ghana, with values ranging between 43 % and 45 w.b. %. The cocoa beans from Ivory Coast recorded the highest moisture and ash content of 7,52 and 4,76% , respectively.Figure 2. Crude protein content (mean plus standard deviation   around the mean)AcknowledgmentWe thank Vietnam Ministry of Education and Training, Cantho University and Ghent University for the funding and supporting this research.   Figure 1. Cocoa bean’s size and measurements (width, thickness and length)** P ≤ 0.01: significant at 1%. The values in each column followed by different normal characters are significantly different (Duncan test, P < 0.05). Contact person: Lam Thi Viet Ha (+84 945227097)** P ≤ 0.01: significant at 1%. The values in each column followed by different normal characters are significantly different (Duncan test, P < 0.05). ReferencesBart-Plange, A., Baryeh, E. A., 2003. The physical properties of Category B cocoa beans. Journal of Food Engineering. 60: 219-227.Lâm Thị Việt Hà, Nguyễn Thị Pha, Nguyễn Thị Liên, Trần Văn Bé Năm, Hà Thanh Toàn, Koen Dewetinck, Kathy Messens, 2015. Đa dạng di truyền mười bốn dòng ca cao nổi trội của Việtnam bằng ứng dụng trình tự plant c/d. Tạp chí Khoa Học ĐHCT. 39b: 1-6.   Lecumberri, E., Mateos, R., Izquierdo-Pulido, M., Rupérez, P., Goya, L., Bravo, L., 2007. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry. 104: 948-954.

A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries

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A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries

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