Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Despite the health benefits associated with the ingestion of the bioactive compounds in
cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans …

Dark chocolate gets popularity for several decades due to its enormous health benefits. It
contains several health-promoting factors (bioactive components-polyphenols, flavonoids …

Objective Dietary supplements and alternative therapies are commercialized as a panacea
for obesity/weight gain as a result of the minimal regulatory requirements in demonstrating …

Plants produce a huge diversity of specialized metabolites (SM) throughout their life cycle
that play important physiological and ecological functions. SM can protect plants and seeds …

Background Cocoa is one of the most well-known raw materials worldwide, meeting the
health expectations of consumers. Cocoa-based beverages have superior color, aroma and …

Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for
chocolate production that implies an extensive post-harvest process. Chocolate properties …

Obesity and associated complications including diabetes, cardiometabolic dysfunction,
disability, malignancy and premature mortality are considered epidemic. Research on …

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary
benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …