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Processing of cacao seeds into tabliya using fermentation method / by Rowena P. Bayan.

By:

Bayan, Rowena P [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1996. Cavite State University- Main Campus,Description: 33 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.74 B34 1996

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: This project entitled "Processing of Cacao Seeds into Tabliya using Fermentation Method" was conducted to analyze the cost and return in conducting such project Processing of cacao into tabliya involved shelling of cacaos fermenting of beans, washing, drying, roasting, grinding, addition of sugar and molding. Fermentation, facilitated drying of the beans in the form of drippings, enhanced the aroma of tabliya and facilitated the removal of the seed coat after roasting Thirty nine percent of the beans were recovered after drying - The ground mass and roasted beans had the same percentage recovery of 31.71 % The project realized a 17-25% return of investment

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.74 B34 1996 (Browse shelf(Opens below))		Link to resource	Room use only	T-1663		00017547

Plant practice report (BSA - - Food Processing) Don Severino Agricultural College.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

This project entitled "Processing of Cacao Seeds into Tabliya using Fermentation Method" was conducted to analyze the cost and return in conducting such project
Processing of cacao into tabliya involved shelling of cacaos fermenting of beans, washing, drying, roasting, grinding, addition of sugar and molding.

Fermentation, facilitated drying of the beans in the form of drippings, enhanced the aroma of tabliya and facilitated the removal of the seed coat after roasting

Thirty nine percent of the beans were recovered after drying - The ground mass and roasted beans had the same percentage recovery of 31.71 %
The project realized a 17-25% return of investment

Submitted to the University Library 04/10/1996 T-1663