Physico-chemical and microbiological quality of cocoa butter and cocoa cake from forastero beans in Cote D'ivoire

This study assessed the physico-chemical and microbiological quality of cocoa butter and cocoa cake derived from Theobroma cacao L. (Forastero variety) produced in Côte d’Ivoire. Twelve samples (six butter and six cocoa cake samples) were collected from a cocoa processing industry. Physicochemical parameters including moisture, pH, fat content, acidity, color, crystallization index, iron content, and sugars were analyzed using standard analytical methods. Microbiological quality was evaluated through the enumeration of total aerobic mesophilic flora, coliforms, Escherichia coli, yeasts, molds, and Salmonella spp. according to ISO standards. Results showed that most physicochemical parameters complied with international standards, except for cocoa butter moisture content (0.43%), which slightly exceeded the recommended limit (0.2%). Microbiological analysis revealed the absence of pathogenic microorganisms and low microbial loads (<100 CFU/g), indicating good hygienic quality. Principal Component Analysis (PCA) highlighted moisture, pH, fat content, and fineness as key quality determinants. Overall, the cocoa derivatives exhibited satisfactory quality, although improvements in moisture control are recommended.