Physicochemical and Microbiological Analysis of Wines from Fresh Cocoa Bean (Theobroma cacao L.) Mucilage Pulp

Ngangoum Eric Serge1*, Nguemneng Tchauembo Paule Cynthia2, Wiyeh Claudette Bakisu Muala3, Djiazet Steve4 & Tonfack Djikeng Fabrice5

1School of Agriculture and Natural Resources, Catholic University Institute of Buea, Cameroon
2School of Engineering, Catholic University Institute of Buea, Cameroon
3Department of Process Engineering, University of Ngaoundere, Cameroon
4Department of Food Science and Nutrition, Cameroon
5Department of biochemistry and Molecular Biology, University of Buea, Cameroon

Dr. Ngangoum Eric Serge, School of Agriculture and Natural Resources, Catholic University Institute of Buea, Cameroon.

Keywords: Cocoa Pulp; Saccharomyces cerevisiae; Fermentation; Wine; Characterization


Cocoa (Theobroma cacao L.) pulp, a by-product of cocoa beans processing, constitute about 10% of total cocoa beans, which is rich in micronutrients and macronutrients mostly sugars. Saccharomyces cerevisiae was used for wine fermentation which last for 15 days. One batch of wine was fermented with Monodora myristica essential oil as additive and another without additive. Fresh extracted juice was taken as control. The physicochemical, microbiological, antioxidant and sensorial properties of wines produced from fresh cocoa pulp juice were assessed. The fermented beverages were found to have an alcoholic percentage of 7.16±0.06 for the wine produced without additive (WPA) and 8.01±0.05 for the wine sample fermented in the presence of essential oil (WFE). The amount of total soluble sugars was found to decrease after the juice fermentation. The total phenolic compounds of both wines were estimated as 248.83±1.24 and 271.53±1.71mg EGA/L respectively for WPA and WPE. Positive correlations were recorded between the total phenolic content and the antioxidant activity. The produced wines exhibited radical scavenging activities of 50.81±0.87% for WPA and 58.82±0.62% for WFE. With the ABTS method, the antioxidant activities recorded were 80.90±0.77 and 87.80 ± 1.77% respectively for WPA and WPE. After sensorial analysis, the overall acceptability of the WPA was greater compared to WPE. Results showed that both produced wines were contaminated but having a microbial load within the norm of acceptability. Harmful microorganisms such as salmonella sp. were totally absent.

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