Análisis de la composición proximal de granos de cacao nacional fino y de aroma de ecuador cultivado en la región sierra del territorio ecuatoriano.

Abstract

The study investigated the bromatological characteristics of CCN-51 Cacao and National Fine and Aroma Cacao beans in fermented and unfermented states, obtained in the Sierra region of Ecuador. Four treatments were evaluated: fermented CCN-51 Cacao, fermented National Fine and Aroma Cacao, unfermented CCN-51 Cacao and unfermented National Fine and Aroma Cacao. Proximate analyzes included determinations of pH, soluble solids, acidity, ash, fat, total carbohydrates, proteins, phenolic compounds, and fibers. The results revealed significant variations between treatments, highlighting the influence of the fermentation process on the physicochemical characteristics. The pH and acidity obtained similar results between the treatments while the soluble solids resulted with more difference. The varieties showed different behaviors during fermentation, with notable changes in parameters such as fats, carbohydrates and proteins. The National Fine and Aroma Cocoa presented a higher fat content after fermentation, while the CCN-51 showed less pronounced variations, in phenolic compounds the Fermented CCN-51 obtained the highest result. The study concludes that the fermentation process and the variety significantly influence the bromatological composition of cocoa, providing relevant information for the characterization and improvement of the cultivars.