Abstract

ALVAREZ, Clímaco; PEREZ, Evelina  and  LARES, Mary C. Physical-chemical characterization of fermented, dried and roasted cocoa beans cultivated in the region of Cuyagua, Aragua state. Agronomía Trop. [online]. 2007, vol.57, n.4, pp.249-256. ISSN 0002-192X.

The objective of this study was to compare the physical and chemical characteristics of cocoa beans fermented, dried and roasted at laboratory experimental conditions to one commercial sample and five varieties with different genotypes of the INIA collection. Samples ofthe beans obtained from mature fruits were fermented and sun dried at the plantation. The dried and fermented beans were roasted at 150 ºC for 30 minutes at the laboratory. The proximal composition and some physical indexes were evaluated following methods. The fatty acids profile of the cocoa shortening isolated by meansof the methodology described by Folch were also evaluated using HPCL. All of the parameters evaluated were compared with commercial samples from Cuyagua. The results were analyzed by one way ANOVA and a posteriori test of Duncan's multiple ranges. Statistical analysis showed differences among all of the parametersevaluated. It can be noted that with the exception of the sample MAR-4 the moisture content is higher in the commercial sample than in the other four samples. Crude protein content is higher and crude fiber content is lower in all of the samples than those of the commercial sample. The other parameters such as: ash, total carbohydratesand sugars, total polyphenol, saturated and unsaturated fatty acid contents showed statistical significant differences among them. A high level of saturated fatty acid and unsaturated fatty acids; such as, palmitic, estearic, and oleic acids was also observed.

Keywords : Cocoa; Cuyagua; proximate composition; fatty acids profile.