Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

<div>Fat content and fermentation indexes of cocoa beans samples from various regions of Indonesia. Bars represent standard deviation (<i>n = 3</i>). Bars with the same letter in the same group showed that the values were not significantly different (blue bars based on one-way ANOVA and Tukey’s HSD tests, orange bars based on Kruskal-Wallis and Mann–Whitney’s tests at 95% confidence interval).</div>

International Journal of Food Science

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Figure 1

Figure 1: Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia 