Joëlle Stéphanie Tape

Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health

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 Article 10.9734/jamb/2023/v23i3713

Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context

Kouakou Richard Houphouet, Joëlle Stéphanie Tape, Kouadio Ignace Kouassi, Konan Mathurin Yao, Kra Brou Dider Kedjebo, Pauline Mounjouenpou, Noël Durand, Didier Montet & Tagro Simplice Guehi · Current Journal of Applied Science and Technology · 2023

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 Article 10.9734/cjast/2023/v42i124105