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Published:
Apr 17, 1990Keywords:
Fermentable Sugars Amino Acids Minerals Cocoa Sweatings Chromatography
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The copyright of a submitted article is only transferred to the publishers if and when the article is accepted for publication. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, mechanical, photocopying, recording or otherwise without the prior written permission of the publishers.
Main Article Content
Biochemical studies of cocoa sweatings- 1. Amino acids, minerals and sugar analysis of the sweatings
Abstract
Glucose, fructose and sucrose were the free fermentable sugars found in cocoa sweatings with the total concentration of fermentable sugars ranging from 11.32 -13.82%. Fifteen free amino acids were identified and the concentrations for most of them were determined. The mineral analysis showed a high potassium level as com-pared to sodium and calcium_ Other elements present were Mg, Zn, Fe, Co, and Mn.
