Effects of Phytophthora Infection on Nutrient Composition of Theobroma cacao L.

In this study, the proximate and mineral analyses of non-infected and infected cocoa (Theobroma cacao L) pods, nibs and testa were investigated. The ash content (g/100 g) of non-infected pods (10.7) and nibs (8.0) were higher than those of infected cocoa pods (9.3) and nibs (7.8) while that of the testa was 13.1 in non-infected pods, the value was higher in infected pods (15.4). The moisture content (g/100 g) was found to be higher in the non-infected nibs (6.3) and testa (9.8). Crude protein (g/100 g) was found to be higher in infected pods (12.8) and nibs (18.4). However, the testa of non-infected nibs had 19.4. For carbohydrate, the values (g/100 g) in pod (35.7), nibs (40.7) and testa (30.9) were found to be higher in non-infected than those of the infected pods. Zn, Co and Fe of non-infected cocoa pods, nibs and testa were found to be higher than those of the infected pods. The Mn content (mg/100 g) of non-infected pods (5.3) and testa (5.1) were higher than those of infected 4.5 and 3.4 respectively but the nibs of non-infected pods had a value of 4.2. However, the Cu content (mg/100g) of non-infected pod (1.2) was found to be higher than that of infected pod (0.3). Total reducing sugars of infected pod (33.0), nibs (24.1) and testa (32.0) were higher than those of non infected pods (14.6, 20.1 and 18.4 respectively). From this study, it can be concluded that Phytophthora infection depleted the nutritional content of T. cacao beans.