PRODUCTION OF VINEGAR, USING COCOA SWEATINGS.
PRODUCTION OF VINEGAR, USING COCOA SWEATINGS.
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Date
2022-12
Authors
IVY EMEFA ADDAI
7201180003
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Abstract
Vinegar preparation, from cocoa sweatings is a project aimed at making available another variety
and a low priced product on the shelves of the shops. The product which was mainly acetic acid
was harvested with the sweatings, which is a waste product during cocoa bean fermentation, on
the 46th day, after the inoculation of the sweatings with acetic acid starter culture. The total
titrable acid, which is dominantly acetic acid peaked at 3.367% and remained constant for 36
hours and then started falling due to further oxidation of the acetic acid to aldehydes, carbon
dioxide and water. The production of the acetic acid, which gives the vinegar its characteristic
chemical property as well as its sensory property, is due to the aerobic metabolism of alcohol,
which was previously produced by yeasts. The yeasts were responsible for turning the pulp
around the cocoa seeds, which is rich in carbohydrates and disaccharides such as maltose and
sucrose, into sweatings by anaerobically metabolizing the sugars in the pulp to alcohol, thereby
reducing its viscosity. The alcohol thus becomes the substrate for the acetic acid bacteria. The
chemical and sensory property of the vinegar produced, compared well with the other types of
commercially prepared vinegar. The predominant acetic acid flavours were comparable, with the
exception of the slight flavours of the substrates used in their production. A major set-back for the
vinegar from cocoa sweatings is its extent of acceptability. This is due to the fact that, this
vinegar production is a novelty and needs much advertisement and acclimatization by its potential
consumers. A comparative analysis of cost show that vinegar produced using cocoa sweatings is
about 12 times cheaper than vinegar produced using apple or wine. It is therefore an advantage
and economical using cocoa sweatings, which does not have any significant deleterious effect, to
produce vinegar.