Cocoa

Mycorrhizal Interaction between Companion Trees and Cocoa Trees (Theobroma cacao L.) in Traditional Agroforestry Systems in Côte d’Ivoire

AMANI Yves Frédéric Cyriak, M’BO Kacou Antoine Alban, CHÉRIF Mamadou, Kone Daouda & KOUAME Christophe · Microbiology Research Journal International · 2025

Aims: The effective use of companion trees in agroforestry systems could improve the health and productivity of cocoa trees by understanding the interactions they promote. This study aims to decipher the characteristics of arbuscular mycorrhizal communities in the roots and soil...

Open access Research Article 10.9734/mrji/2025/v35i31548

Nutritional Composition and Sensory Evaluation of Malted Sorghum (Sorghum bicolour) Beverage Fortified with Cocoa (Theobroma cacao)

Sunmonu Basirat Afolake Ojubanire, Ilufoye Taofikat, Adigun Musibau Adeleke, Agbaje, Rafiu, Oluwanisola Risikat Modupe & Ajobiewe Precious Omowumi · Asian Food Science Journal · 2022

In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...

Open access Research Article 10.9734/afsj/2022/v21i830442

Lactobacilli Cultures against Ochratoxin A Producing Moulds Isolated from Cocoa in the South West Region of Cameroon

Bertrand Tatsinkou Fossi, Bongsiysi Gilake Ngah, Gordon Takop Nchanji, Samuel Wanji & Robert Ndjouenkeu · Microbiology Research Journal International · 2016

The presence of ochratoxin A (OTA) in cocoa beans is a major health concern, due to its deleterious effects on humans and animals. During the traditional processing and storage of cocoa, fungi contamination occurs. Many of these fungi, produce mycotoxins that can cause acute or c...

Open access Research Article 10.9734/BMRJ/2016/25072