Publications by authors named "Lukeman Haruna"

Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), fermentation index (FI), and overall flavour quality (global quality (GQ)) of cocoa beans. Extended predrying periods and fermentation durations demonstrated a significant enhancement in bean acidification, reflected in the rise of nib pH (6.

View Article and Find Full Text PDF