Montet Didier

Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans

Tapé Joëlle Stéphanie, Houphouët Kouakou Richard, Koné Koumba Maï, Mounjouenpou Pauline, Guibert Benjamin, Métayer-Piro Isabelle, Montet Didier & Guéhi Tagro Simplice · Microbiology Research Journal International · 2023

Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality of butter fraction and chocolate manufactured. During primary post-harvest processing, cocoa beans harbor lipase producing mold speciess could trigger the accumulation of FFA. This study investi...

Open access Research Article 10.9734/mrji/2023/v33i41376

Influence of Post-Harvest Technology Treatments on Polycyclic Aromatic Hydrocarbons Formation in Cocoa Beans and Derived Products

Sess-Tchotch Didier-Axel, Kouame N’Guessan, Guéhi Tagro Simplice, Koné Koumba Maï, Noël Durand, Fontana-Tachon Angelique, Grabulos Joël, Boulanger Renaud & Montet Didier · Asian Journal of Food Research and Nutrition · 2022

Aims: This study aimed to determine influence of post-harvest treatments on PAH's formation in raw cocoa. Study Design: A total of 370 samples were analyzed during 2014 and 2015 cocoa harvesting. Methodology: A method based on a solid-liquid and liquid-liquid extraction followed...

Open access Research Article