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Table 2 Cut test results of fermented and dried cocoa beans

From: Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana

Treatment

Mouldy beans (%)

Purple beans (%)

Slaty beans (%)

Fermentation period (days)

5

18.00 a

6.33 a

11.06 a

6

14.40 a

2.22 b

5.11 b

7

2.80 b

2.67 b

6.67 b

8

1.90 b

1.22 b

3.61 b

LSD (0.05)

6.20

1.615

3.151

Drying period (days)

4

23.80a

3.08a

9.08a

5

3.30b

3.42a

6.79a

6

0.80b

2.83a

3.96c

LSD (0.05)

5.37

1.399

2.728

Interactions

F5*D4

41.70 a

6.00 ac

12.67 a

F5*D5

10.70 b

7.00 a

11.33 a

F5*D6

1.70 b

6.00 ac

9.17 abd

F6*D4

40.00 a

1.33 bd

8.67 abd

F6*D5

2.50 b

2.50 bd

4.17 bcde

F6*D6

0.80 b

2.83 bd

2.50 cde

F7*D4

7.50 b

3.33 bc

10.00 ad

F7*D5

0.00 b

2.50 bd

7.50 abcd

F7*D6

0.80 b

2.17 bd

2.50 cde

F8*D4

5.80 b

1.67 bd

5.00 de

F8*D5

0.00 b

1.67 bd

4.17 bcde

F8*D6

0.00 b

0.33 d

1.67 e

LSD (0.05)

10.73

2.798

5.457

CV (%)

68.50

53.40

49.00

  1. Bolding was done to differentiate the treatment means from the rest of the content of the table
  2. LSD, Least Significant Difference; CV, Coefficient of Variation
  3. Within column means with different letters differ significantly (p ≤ 0.05)