Production And Comparative Evaluation Of Physicochemical, Vitamins And Sensory Properties Of Cocoa Beverage With Milo

ABSTRACTThis study was aimed to determine the physicochemical properties, vitamin content and sensory evaluation of cocoa beverage. Cocoa pod was harvested, carefully opened to remove the seeds from the pod, then it was allowed to ferment for 8 days, after fermentation the cocoa seeds are washed and dried for 7days to remove moisture. The seeds were sorted, it was roasted twice, then the nibs was ground into a smooth cocoa paste then fat was extracted. Other ingredient such as milk solid, sugar, malt extract was added to the cocoa powder ground and sieved to get fine cocoa beverage. The cocoa …