Vol 8 Issue 4 July 2021-August 2021
Olasunmbo A. Ilori, Omobolanle O. Olorode, Olajumoke M. Albert
Abstract: Investigation was conducted on the physical characteristic, proximate composition, polyphenol and anti-nutritional factors of chocolate produced from different cocoa hybrids (TC1, TC2,TC5, TC6 and TC7). The cocoa were fermented with tray and then sundried. Chocolate were produced from the bean’s liquor of the different cocoa hybrid using standard methods. The physical, proximate, polyphenol and anti-nutritional properties of the chocolate were determined using standard methods. The average proximate composition of the chocolate samples were protein (6.29 to 7.29%), crude fat (31.96 to 34.28%), crude fiber (2.35 to 2.58%), total ash (2.24 to 2.65%), moisture (5.17 to 5.49%), dry matter (94.51 to 94.83%) and Nitrogen free extract (NFE) (48.76 to 57.73%). The vitamin A content of the chocolate sample also ranges from 233.16 to 258.55 µg/100g. The average total polyphenol of the chocolate sample were catechin (0.42 to 0.72mg/100g). Epicatechin (0.42 to 0.72mg/100g), caffeine (0.23 to 0.44%), Theobromine (0.33 to 0.64mg/100g and antioxidant (66.26 to 78.14TE/100g) respectively. The result of the physical property revealed that the samples were significantly different (p< 0.05) from one another. The utilization of different varieties of cocoa causes significant differences in the physical, proximate, total polyphenols of chocolate produced.
Keywords: Chocolate, Cocoa hybrids, Proximate composition, Polyphenol, Antinutritional factors, Catechin, Epicatechin, Theobromine,
Title: PHYSICAL CHARACTERISTIC, PROXIMATE COMPOSITION, POLYPHENOL AND ANTINUTRITIONAL FACTORS OF CHOCOLATE PRODUCED FROM NEW NIGERIAN COCOA VARIETY
Author: Olasunmbo A. Ilori, Omobolanle O. Olorode, Olajumoke M. Albert
International Journal of Novel Research in Interdisciplinary Studies