QUALITY ASSESSMENT OF COCOA, THEOBROMA CACAO (L) STORED IN DIFFERENT PACKAGING MATERIALS AT DIFFERENT TEMPERATURES

Abstract

The potentials of storing dried cocoa powder in polythene-in-polythene, polythene-in-hessian and polythene-in- 000 paper box packages at 15 C, 28 C and 40 C over a period of three months were investigated. Of the packages tested, polythene-in-polythene package was best with regard to moisture content, loss in weight, total ash, acid value, free fatty acid and iodine value. o Cocoa powder stored best at 15 C and the quality of stored samples deteriorated with increased temperature. The best combination of package and temperature was o polythene-in-polythene at 15 C. The percentage weight loss was o significantly higher (p < 0.025) in samples stored at 40 C than o 0 in those stored at 28 C and 15 C. Also, the acid value and free fatty acid of stored cocoa powder were significantly o higher (p < 0.025) in treatment stored at 40 C than in those o 0 stored at 28 C and 15 C. At any particular temperature, powdered cocoa stored in polythene-in-polythene package had sli9htly lower percentage free fatty acid value in relation to those stored in other packages.