Evaluating the processed beans of different cocoa (Theobroma cacao L.) accessions for quality parameters

Abstract

Cocoa (Theobroma cacao L.) belonging to the family Malvaceae is one of the important beverage crops after tea and coffee. Theobroma means “Food of God”. Amazon valley of South America is native of cocoa and at present cocoa cultivation is spread across many countries [8]. The economic part is cocoa beans which is a rich source of fat, protein, carbohydrate, theobromine, caffeine, caffeic acid, catechin and epicatechin with antioxidant properties. These beans are mainly used in chocolate industry as source of cocoa butter and cocoa mass. The post harvest practices in cocoa is important operation to decide the product quality which reflects in market price [11]. methylxanthine alkaloids like theobromine and caffeine in cocoa beans have stimulatory activity on central nervous system, prevents cardio vascular diseases and are also used in pharmaceutical industry to prepare bronchodilators drug [1]. However, high doses affect the central nervous system and may induce addiction and anxiety [9].