Composición proximal de granos de cacao ccn-51 y nacional fino y de aroma cultivados en la región costa del Ecuador.

Abstract

Of the cocoa (Theobroma Cacao L.), grown in Ecuador, the CCN-51 varieties and the so-called Nacional Fino de Aroma, also known as ``Arriba'', stand out. The present study focused on analyzing the physicochemical characteristics of CCN-51 and Nacional Fino de Aroma cocoa beans, coming from the province of Esmeraldas, in the Coastal Region of Ecuador, fermented and unfermented. The parameters evaluated were soluble solids, pH, acidity, proteins, lipids, ashes, fibers and total carbohydrates. The results obtained revealed that the physicochemical characteristics studied in cocoa beans are influenced by the variety and the processes to which they are subjected. The fermented and non-fermented samples present significant differences between themselves in both varieties. Finally, fermentation affects the Nacional Fino de Aroma cocoa, decreasing the content of phenolic compounds, unlike CCN-51 cocoa where there was no significant difference.