Table 1 Moisture content and bean count of fermented and dried cocoa beans

Fermentation period (days)

5

12.5 a

96 a

6

11.9 b

102 b

7

11.9 b

103 b

8

8.4 c

110 c

LSD (0.05)

0.45

3.136

Drying period (days)

4

13.1 a

97 a

5

11.3 b

104 b

6

8.9 c

108 c

LSD (0.05)

0.39

2.716

Interactions

F5*D4

14.1 a

89 a

F5*D5

12.0 b

97 b

F5*D6

11.4 b

102 bcd

F6*D4

13.4a c

98 bc

F6*D5

13.0 c

103 cd

F6*D6

9.4 d

105 d

F7*D4

13.5 ac

99 bce

F7*D5

12.0 b

104 de

F7*D6

9.3 d

107 df

F8*D4

11.3 b

103 cd

F8*D5

8.2 e

111 f

F8*D6

5.6 f

117 g

LSD (0.05)

0.78

5.432

CV (%)

4.20

3.10