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.
