Evaluation of seven Theobroma cacao clones grown in Terai region of India for nutritional composition and bioactive compounds

Analysis of biochemical composition along with the yield and morphological characteristics of cocoa clones provide a stronger base for identification of clones for commercial cultivation. Seven cocoa clones released from ICAR-CPCRI Research Station, Vittal, India, were evaluated for their morphological and biochemical quality parameters after processing, when cultivated in Terai region of West Bengal, India, being one of the non-traditional areas for cocoa cultivation having favourable soil and climatic conditions. The seven cocoa clones included in this study were VTLCH 2, VTLC 19 A, VTLC 61, VTLC 5, VTLC 8, VTLC 11 and VTLC 66. Experiments were conducted following Completely Randomized Design (CRD) with 3 replications. All quality parameters studied varied significantly (p ≤ 0.05) among the cocoa clones. Fermentation of all the cocoa clones was completed in 7 days, as observed by cut test and fermentation index. The clone VTLC 61 had higher pH, lowest free fatty acid and titratable acetic acid content, highest carbohydrate content, whereas highest fat content was observed in VTLC 66. But both the clones VTLC 61 and VTLC 66 showed certain amount of germinated and slaty beans after 7 days of fermentation. The clone VTLC 5 had low free fatty acid and titratable acetic acid content, highest protein content, good fat and carbohydrate content, highest anthocyanin and polyphenol content and antioxidant capacity. Considering all the quality parameters and the yield performance evaluated earlier, the clone VTLC 5 was identified as potential clone for commercial cultivation and processing in the Terai region of West Bengal in India.