Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Table 1

Moisture content and phenolic compounds of the dried cocoa bean samples.

Sample	Drying temp range (°C)	Moisture content (%)	Total phenols (mgGAE/100 gDw)	Flavonoides (mg QE/100 gDw)	Condensed tanins (mgCE/100 gDw)
CGHD	20.0–43.3	^b	^b	^b	^c
CTN1X	27.3–50.8	^b	^a	^a	^a
OSD	18.1–40.6	^a	^a	^a	^a
P3X	25.3–44.1	^b	^c	^c	^b
W1X	26.1–49.4	^b	^b	^b	^a

CGHD: conventional greenhouse dryer; CTN1X, P3X, and W1X: modified greenhouse dryers with fleece of cotton, polyester, and wool, respectively, and OSD: open sun dryer. GAE: gallic acid equivalent; QE: quercetin equivalent; CE: catechin equivalent; and D_w: dry weight basis. Superscripts of same letters within same parameter are not significantly different, .