Vol. 9, Special Issue 12, Part M (2025)

Cocoa beans are the seeds derived from the fruit pods of Theobroma cacao L., a perennial tropical tree of high economic significance due to its use in the global chocolate and confectionery industry. Post-harvest processing, especially drying, plays a critical role in determining the final biochemical composition, sensory quality, shelf stability and market value of cocoa beans. The present study evaluated the influence of three drying techniques solar drying, oven drying and artificial mechanical drying on the physicochemical and nutritional characteristics of fermented cocoa beans belonging to the variety VTLCH-5 (Nethra Centura). Key biochemical parameters analysed included pH, titratable acidity, crude protein, phenolic content, flavonoid content, antioxidant capacity, fat level, volatile acidity and free fatty acids. The results revealed notable differences among drying treatments. Solar-dried beans recorded the highest pH value (6.45), indicating a favourable reduction in acidity and potentially milder flavour development. Artificial drying resulted in the highest titratable acidity (0.24 meq/100 g), crude protein (14.00%), phenolic content (0.53 mg/g), and the highest fat content (39.08%), suggesting improved retention of nutritional constituents under controlled drying conditions. Sun-dried beans exhibited lower volatile acidity compared to oven drying, whereas artificially dried beans showed comparatively higher free acidity levels than both oven- and sun-dried samples. Across all treatments, free fatty acid accumulation increased gradually but remained below the critical rancidity threshold of 1.75%, indicating acceptable storage quality. Overall, findings demonstrate that drying technique significantly affects the biochemical integrity, nutritional value and chemical stability of fermented cocoa beans. Artificial drying enhances desirable biochemical attributes such as protein, phenolics and fat, while solar drying supports more balanced acidity levels. These results highlight the importance of selecting appropriate drying strategies to optimize cocoa bean quality for processing and value addition. Further studies involving sensory evaluation, storage stability and economic feasibility may help refine drying recommendations for commercial cocoa production.