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

Table 3

Physicochemical features of the dried cocoa bean samples from the five dryers.

Sample	Total fat (g/100 g FM)	pH	FFA (%)	Acid value (mgKOH/g)	PV (mEq/kg)
CGHD	^c	^b	^a	^a	^c
CTN1X	^d	^c	^b	^b	^b
OSD	^b	^b	^b	^b	^d
P3X	^c	^a	^a	^a	^a
W1X	^a	^d	^c	^c	^d

meq/kgFM: milliequivalent/kg of fatty materials; FFA: free fatty acids; PV: peroxide value; CGHD: conventional greenhouse dryer; CTN1X, P3X, and W1X: modified greenhouse dryers with fleece of cotton, polyester, and wool, respectively; and OSD: open sun dryer. The values in specific columns with the same letter were not significantly different, .