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Evaluación de la Caracterización Química Proximal del Grano Fermentado y Seco para la Renovación de Plantaciones de Cacao (Theobroma cacao L.) Tipo Criollo

Year: 2025

Type: article

Abstract: This study evaluated the proximal chemical composition of dry and fermented grains from three Criollo cacao genotypes (GE-06, GE-11, and GE-20) compared to two commercial samples (OC-60 and OC-61) to determine their potential for plantation renewal programs. The analyses included the measurement of parameters such as moisture content, crude protein, ash, crude fiber, and pH. The Criollo genotypes showed higher protein concentrations (14.13% to 15.01%) and ash content (3.98% to 4.27%) compared to commercial samples (11.63% to 11.97% for protein and 2.54% to 3.48% for ash). The pH values were lower in the Criollo genotypes (4.20 to 4.88) compared to the commercial samples (5.11), which may contribute to a more complex sensory profile in the final product. These results suggest that Criollo genotypes are suitable for producing high-quality cacao with potential for specialized markets.

Source: Hombre, Ciencia y Tecnología

Authors: Iñiguez Freites, Ender A., Álvarez Fernández, Clímaco O.

Institutions: Universidad Católica del Cibao, Instituto Nacional de Investigaciones Agricolas

Language: Spanish

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7215355299

FWCI:

Cites: 5

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Related to: 10