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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10159

Title: Effect of different storage periods on the quality of dry cocoa beans of amelonado and mixed hybrid varieties cultivated at Wassa Amenfi West District of Western Region
Authors: Amankwah, Dominic
Issue Date: 23-Jan-2017
Abstract: A study was conducted to investigate the effect of different storage periods on the quality of stored dry cocoa beans of Amelonado and mixed hybrid varieties. The study comprised two components mainly field survey and laboratory experiment. The field survey was conducted at Wassa Amenfi West District in the Western Region of Ghana to identify storage practices of farmers and cocoa purchasing clerks. Structured questionnaires were used to interview 150 farmers using simple random sampling technique and 75 PCs using purposive sampling technique. Data obtained from the field survey were analyzed using SPSS. The laboratory analysis was 2 x 5 factorial laid in a completely randomized design. The Factor ‘A’ was cocoa variety with two levels (Amelonado and mixed hybrid) and Factor ‘B’ was storage period with five levels (i.e. initial (control), 30, 60, 90 and 120 days) and replicated three times. Data were collected on cut test, moisture content, pH, fat and free fatty acid contents and were analyzed using Statistix statistical package 9th edition. Treatment means were compared using HSD at 1% level of probability. The study revealed that 82% of farmers stored dried cocoa beans for less than 7days during the main season whereas 18% of farmers stored for more than7 day, however in the minor season 62% farmers stored dried cocoa beans for less than 7 days whereas 38% of farmers stored for more than 7 days. On the contrary 28% of PCs stored dried cocoa beans for less than 14 days whereas 72% of PCs stored for more than 14 days during the main season, however in the minor season 33% of PCs stored dried cocoa beans for less than 21days, whereas 67% stored for more than 21days. Most of the farmers (40%) stored their dried cocoa beans in jute sacks whilst others stored in baskets (23%), fertilizer bags (19%), hermetic bags (10%), polythene bags (5%) and rubber bowls (3%). Mixed hybrid varieties had more slaty beans (0.54%) than Amelonado variety (0.20%). Amelonado variety had 99.45% purity which was higher than that of mixed hybrid varieties (98.65%). Fat content in the cocoa beans did vary significantly between the Amelonado variety (38.34%) and mixed hybrid varieties (34.10%). Free fatty acid in Amelonado variety was 1.69% which was statistically lower and different from that of the mixed hybrid varieties (1.98%). Free fatty acid recorded at the initial period (control), 30, 60, 90 and 120 days were 2.12%, 1.98%, 1.57%, 1.43% and 2.09% respectively. Interaction of cocoa variety and storage period had significant effect on moisture, fat and free fatty acid contents. Amelonado variety maintained relatively good physical qualities during the various storage periods than the mixed hybrid variety therefore; it is recommended that Amelonado variety could be stored for longer periods (60 days) than the mixed hybrid varieties (30 days).
Description: A thesis submitted to The School of Research and Graduate Studies, Kwame Nkrumah University of Science and Technology, in partial fulfilment of the requirement for the award of Master of Philosophy (Postharvest Technology) Degree, 2016
URI: http://hdl.handle.net/123456789/10159
Appears in Collections:College of Agric and Natural Resources

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