Resumo
During the manufacturing process 10-12% in weight of cacao beans, which consist of seed coat and embryo, are discarded. The above mentioned material has a potential for utilization as animal food and purine base source. Therefore the chemical composition was determined in each part of the beans (seed coat, embryo and cotyledons) after fermentation and drying. The principal compounds of the cotyledons are lipids (48%) of which 57% are saturated fatty acids. Total nitrogen, total sugar, and starch content in the seed coat and embryo varied between 3-5%, 5-6%, 11-24%, whereas crude fiber content was 20%. The theobromine and caffeine content varied between 0.6-0.9% and in the cotyledons around 0.5%.
NOTA
Composição química de amêndoas fermentadas de cacau
Chemical, composition of fermented cacao beans
Dayse Soave Spoladore; João Paulo Feijão Teixeira; Roberto Machado de Moraes; Marco Antonio Teixeira Zullo* * Com bolsa de suplementação do CNPq.
Seção de Fitoquímica, Instituto Agronômico, IAC
SUMMARY
During the manufacturing process 10-12% in weight of cacao beans, which consist of seed coat and embryo, are discarded.
The above mentioned material has a potential for utilization as animal food and purine base source. Therefore the chemical composition was determined in each part of the beans (seed coat, embryo and cotyledons) after fermentation and drying.
The principal compounds of the cotyledons are lipids (48%) of which 57% are saturated fatty acids.
Total nitrogen, total sugar, and starch content in the seed coat and embryo varied between 3-5%, 5-6%, 11-24%, whereas crude fiber content was 20%. The theobromine and caffeine content varied between 0.6-0.9% and in the cotyledons around 0.5%.
Texto completo disponível apenas em PDF.
Full text available only in PDF format.
Recebida para publicação a 1 de abril de 1982.
- 1. ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS. Official Methods of Analysis, 10.ed. Washington, 1965. 957p.
- 2. BATAGLIA, O. C.; TEIXEIRA, J. P. F.; FURLANI, P. R.; FURLANI, A. M. C.; GALLO, J. R. Métodos de análise química de plantas. Campinas, Instituto Agronômico, 1978. 31p. (Circular, 87)
- 3. CENTRO DE PESQUISAS DO CACAU. Informação. Itabuna, Divisão de Tecnologia e Engenharia Agrícola, 1981. (Memo. 274/327)
- 4. KRETOWITSCH, W. L. Grundzuge Der Biochemie Der Pflanzen. Jena, GustavFischer Verlag, 1965. cap1, Die Eiweisse, p.12-55.
- 5. MARAVALHAS, N. Fermentação e cura de cacau. Theobroma, 2(3):7-14,1972.
- 6. MELO, M.; CARVALHO, A.; MONACO, L. C. Contribuição do porta-enxerto no teor de cafeína em grãos de café. Bragantia, Campinas, 35:55-61, 1976.
- 7. ROHAN, T. A. El beneficio del cacao bruto destinado al mercado. Roma, FAO, 1964. 223p.
- 8. SENANAYAKE, V. M. & WIJESEKERA, R. O. B. Theobromine and caffeine content of the cocoa bean during its growth. Journal of the Science of Food and Agriculture, 22:262-263, 1971.
- 9. SPOLADORE, D. S. & TELXELRA, J. P. F. Método de separação e determinação das bases purinas: cafeína e teobromina. Bragantia, Campinas, 39: 199-204, 1980.
- 10. TEIXEIRA, J. P. F. Tipos de cacau exigidos: qualidade e classificação. In: SEMANA AGRONÔMICA, 7., Curso de Cacau. Pinhal, Faculdade de Agronomia e Zootecnia "Manoel Carlos Gonçalves", 1977. p.4-9. (Mimeografado)
- 11. ___________; MASCARENHAS, H. A. A.; BATAGLIA, O. C. Efeito de cultivares, tipos de solos e práticas culturais sobre a composição química de sementes de soja (Glycine max (L.) Merrill). In: SEMINÁRIO NACIONAL DE PESQUISA DE SOJA, 1., Londrina, 1978. Anais. Londrina, EMBRAPA/CNPSO, 1979. v. 1, p. 11-16.
- 12. TRIEBOLD, H. O. & AURAND, L. N. Food composition and analysis. New York, Leitton Educational Publishing, Inc., 1963. 497p.
Datas de Publicação
-
Publicação nesta coleção
17 Dez 2007 -
Data do Fascículo
1983
Histórico
-
Recebido
01 Abr 1982
