| Abstract: | The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.O. Abdul Samah, N. Ibrahim and H. Alimon are with the Department of Biochemistry and Microbiology and M.I. Abdul Karim is with the Department of Food Science, both of the University of Agriculture, Malaysia, 43400 Serdang, Malaysia |
