Ochratoxin A (OTA) is produced generally by the mold of the genera Aspergillus in cocoa beans. This study evaluated the antifungal activity of a strain of Rhizopus sp. on an OTA-producing mold and the biocontrol of the toxin production by this species in cocoa. HPLC detected OTA...
Open access
Research Article10.9734/jabb/2025/v28i11872
Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality...
Open access
Research Article10.9734/cjast/2023/v42i124105
Joëlle Stéphanie Tape, Kouakou Richard Houphouet, Adobi Christian KADJO, Konan Mathurin Yao, Kra Brou Didier Kedjebo, Koumba Maï Koné, Tagro Simplice Guehi & Didier Montet·Journal of Advances in Microbiology·2023
Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. Cocoa butter has to contain less than 1.75% free fatty acids (FFA, based on oleic acid) to be in compliance with the EU directive 2000/36/EC (2000) and needs to be fre...
Open access
Research Article10.9734/jamb/2023/v23i3713