Amino acid analysis of cocoa fermented by high performance liquid chromatography (HPLC)

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.