Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (<i>Theobroma cacao</i> L.) in Cameroon and Evaluation of the Quality of Marketable Beans

Roland Jethro Ekwala Misse Ngangue; Emile Minyaka; Steve Georges Bekwankoa Fofou; Jules Christophe Manz Koule; François Valery Nsoga; Merlin Nchoutpouen Ngafon; Regine Tuem Somon; Henri Tibo Ambata Ambata; Mathieu Ndomou

doi:doi:10.11648/j.ijnfs.20221102.14

Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans

Roland Jethro Ekwala Misse Ngangue, Emile Minyaka, Steve Georges Bekwankoa Fofou, Jules Christophe Manz Koule, François Valery Nsoga, Merlin Nchoutpouen Ngafon, Regine Tuem Somon, Henri Tibo Ambata Ambata, Mathieu Ndomou

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 2)

Received: 8 March 2022 Accepted: 29 March 2022 Published: 8 April 2022

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Abstract

Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.

Published in	International Journal of Nutrition and Food Sciences (Volume 11, Issue 2)
DOI	10.11648/j.ijnfs.20221102.14
Page(s)	38-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cocoa, Fermentation, Merchant Beans, Microbial Dynamics

References

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Roland Jethro Ekwala Misse Ngangue, Emile Minyaka, Steve Georges Bekwankoa Fofou, Jules Christophe Manz Koule, François Valery Nsoga, et al. (2022). Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. International Journal of Nutrition and Food Sciences, 11(2), 38-44. https://doi.org/10.11648/j.ijnfs.20221102.14

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ACS Style

Roland Jethro Ekwala Misse Ngangue; Emile Minyaka; Steve Georges Bekwankoa Fofou; Jules Christophe Manz Koule; François Valery Nsoga, et al. Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. Int. J. Nutr. Food Sci. 2022, 11(2), 38-44. doi: 10.11648/j.ijnfs.20221102.14

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AMA Style

Roland Jethro Ekwala Misse Ngangue, Emile Minyaka, Steve Georges Bekwankoa Fofou, Jules Christophe Manz Koule, François Valery Nsoga, et al. Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. Int J Nutr Food Sci. 2022;11(2):38-44. doi: 10.11648/j.ijnfs.20221102.14

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@article{10.11648/j.ijnfs.20221102.14,
  author = {Roland Jethro Ekwala Misse Ngangue and Emile Minyaka and Steve Georges Bekwankoa Fofou and Jules Christophe Manz Koule and François Valery Nsoga and Merlin Nchoutpouen Ngafon and Regine Tuem Somon and Henri Tibo Ambata Ambata and Mathieu Ndomou},
  title = {Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijnfs.20221102.14},
  url = {https://doi.org/10.11648/j.ijnfs.20221102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221102.14},
  abstract = {Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.},
 year = {2022}
}

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TY  - JOUR
T1  - Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans
AU  - Roland Jethro Ekwala Misse Ngangue
AU  - Emile Minyaka
AU  - Steve Georges Bekwankoa Fofou
AU  - Jules Christophe Manz Koule
AU  - François Valery Nsoga
AU  - Merlin Nchoutpouen Ngafon
AU  - Regine Tuem Somon
AU  - Henri Tibo Ambata Ambata
AU  - Mathieu Ndomou
Y1  - 2022/04/08
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221102.14
DO  - 10.11648/j.ijnfs.20221102.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 44
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221102.14
AB  - Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.
VL  - 11
IS  - 2
ER  -

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Author Information

Roland Jethro Ekwala Misse Ngangue

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Emile Minyaka

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Steve Georges Bekwankoa Fofou

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Jules Christophe Manz Koule

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
François Valery Nsoga
Merlin Nchoutpouen Ngafon

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Regine Tuem Somon

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Henri Tibo Ambata Ambata

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Mathieu Ndomou

Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon

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APA Style

Roland Jethro Ekwala Misse Ngangue, Emile Minyaka, Steve Georges Bekwankoa Fofou, Jules Christophe Manz Koule, François Valery Nsoga, et al. (2022). Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. International Journal of Nutrition and Food Sciences, 11(2), 38-44. https://doi.org/10.11648/j.ijnfs.20221102.14

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ACS Style

Roland Jethro Ekwala Misse Ngangue; Emile Minyaka; Steve Georges Bekwankoa Fofou; Jules Christophe Manz Koule; François Valery Nsoga, et al. Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. Int. J. Nutr. Food Sci. 2022, 11(2), 38-44. doi: 10.11648/j.ijnfs.20221102.14

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AMA Style

Roland Jethro Ekwala Misse Ngangue, Emile Minyaka, Steve Georges Bekwankoa Fofou, Jules Christophe Manz Koule, François Valery Nsoga, et al. Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans. Int J Nutr Food Sci. 2022;11(2):38-44. doi: 10.11648/j.ijnfs.20221102.14

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@article{10.11648/j.ijnfs.20221102.14,
  author = {Roland Jethro Ekwala Misse Ngangue and Emile Minyaka and Steve Georges Bekwankoa Fofou and Jules Christophe Manz Koule and François Valery Nsoga and Merlin Nchoutpouen Ngafon and Regine Tuem Somon and Henri Tibo Ambata Ambata and Mathieu Ndomou},
  title = {Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijnfs.20221102.14},
  url = {https://doi.org/10.11648/j.ijnfs.20221102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221102.14},
  abstract = {Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans
AU  - Roland Jethro Ekwala Misse Ngangue
AU  - Emile Minyaka
AU  - Steve Georges Bekwankoa Fofou
AU  - Jules Christophe Manz Koule
AU  - François Valery Nsoga
AU  - Merlin Nchoutpouen Ngafon
AU  - Regine Tuem Somon
AU  - Henri Tibo Ambata Ambata
AU  - Mathieu Ndomou
Y1  - 2022/04/08
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221102.14
DO  - 10.11648/j.ijnfs.20221102.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 38
EP  - 44
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221102.14
AB  - Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.
VL  - 11
IS  - 2
ER  -

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