Effect of pods storage and fermentation duration on proanthocyanidins content in Malaysian cocoa beans / Suhaila Mohd Sauid, Rabiatul ‘Adawiyah Mahmun and Khairul Bariah Sulaiman

• Main Authors: Mohd Sauid, Suhaila, Mahmun, Rabiatul ‘Adawiyah, Sulaiman, Khairul Bariah
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA Shah Alam 2018
• Subjects: Fermentation, Industrial
• Online Access: http://ir.uitm.edu.my/id/eprint/37492/1/37492.pdf; http://ir.uitm.edu.my/id/eprint/37492/; https://mjcetfkk.uitm.edu.my/

The objective of this research is to evaluate the effect of pods storage and fermentation duration towards proanthocyanidins content in Malaysian cocoa beans. The pods storage duration was varied from 0 to 6 days with two days interval, while the fermentation duration of cocoa beans was varied fr...