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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10067

Title: The effect of Aframomum Danielli on Ochratoxin A. (OTA) production; an emerging hazard in dry cocoa beans
Authors: Appau, Marian Harriet Abena Minta
Issue Date: 20-Jan-2017
Abstract: Forty-eight cocoa beans samples from bruised cocoa pods were analyzed for Ochratoxin A (OTA). Samples of 5000 g cocoa beans each containing initial OTA concentration of 5.66 ng/g were treated with varying quantities of Aframomum danielli spice powder ranging from 5 g to 250 g (w/w). The samples treated were analyzed for OTA concentrations using HPLC with a fluorescent detector. The study was done using response surface design. The effect of the spice powder was evaluated on two (2) quality attribute of cocoa i.e. Free Fatty Acid and Acidity (pH). Results from the study established a clear trend whereby OTA concentrations in treated cocoa samples decreased from 5.66 ng/g to 0.61 ng/g i.e. 89.22% reduction at 65.79 g of A. danielli powder. There was a decline in the development of OTA in the treated samples (i.e. samples treated with A. danielli powder) as compared to the control samples. Validating the results of the A. danielli at 65.79 g within 95% Confident Interval of 0.45 to 0.81 yielded a residual OTA from 5.66 to 0.63 ng/g, Free Fatty Acid from 3.09 to 1.48% and pH from 6.71 to 7.30. In conclusion, A. danielli spice powder exhibited a bio-preservative effect on OTA i.e., inhibit and reduce its growth in OTA contaminated cocoa beans at maximum level of 65.79 g per 5000 g of cocoa beans above which the quality of the beans will be affected.
Description: A thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements Master of Science degree in Food Quality Management, 2016
URI: http://hdl.handle.net/123456789/10067
Appears in Collections:College of Science

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