ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 5 (7), pp. 217-223, July, 2017. © International Scholars Journals
Full Length Research Paper
A study of fungal profiles of cocoa produced in Côte d’Ivoire in order to discover whether toxigenic and pathogenic moulds are present
Tagro S. Guehi1*, N’Dri D. Yao1, Niamien P. Manizan2, Koffi R. Nevry3, Louis B. Koffi 4 and Yao M. Konan3
1Laboratoire de Biochimie et de Technologie Alimentaire. U.F.R-S.T.A, Université d’Abobo-Adjamé, 02 Bp 801 Abidjan
02 Côte d’Ivoire.
2Laboratoire d’Environnement et de Biologie Aquatique (LEBA). UFR-SGE Université d’Abobo- Adjamé, 02 Bp 801 Abidjan 02 Côte d’Ivoire.
3Laboratoire de Microbiologie et de Biologie Moléculaire. U.F.R-S.T.A, Université d’Abobo-Adjamé, 02 Bp 801 Abidjan 02 Côte d’Ivoire.
4Laboratoire de Biotechnologie et de Microbiologie. Programme Cacao. CNRA. 08 BP 33 Abidjan 08 - Côte d'Ivoire.
*Corresponding author. Email: [email protected]
Accepted 09 May, 2017
Abstract
The degree of fermentation and incidence of contaminating fungi were determined in 90 raw cocoa bean samples. Excessive moisture content and low percentages of brown beans are recorded in cocoa samples from Soubré and Alépé, corresponding to maximum value of percentages of purple, mouldy and insect infested beans. Differences in mould counts were detected in cocoa beans according to the producing regions; cocoa from Alépé was most contaminated by moulds. Six fungi were commonly isolated that is, Absidia corymbifera, Rhizopus oryzae, Aspergillus tubingensis, Aspergillus tamarii, Aspergillus flavus and Penicillium chrysogenum. Nearly all of the fungi recovered can be considered as storage fungi. Studies of cocoa samples revealed that raw cocoa beans collected from Duékoué appeared to be of better quality than that from Alépé and Soubré.
Key words: Cocoa, fermentation, fungi, quality.