Work

Fermentación en estado sólido de la harina de cáscara de cacao (Theobroma cacao. L)con uso del Vitafert

Year: 2024

Type: article

Abstract: With the objective of improving the bromatological composition of the cocoa husk. An experiment was carried out with different fermentation variants in solid state, at a controlled temperature that included Vitafert levels and fermentation times. A completely randomized design with factorial arrangement with 3 repetitions was used. It was evaluated Dry matter, Ash, Crude Protein, Calcium, Phosphorus, Organic Matter, Neutral Detergent Fiber, Acid Detergent Fiber and True Protein.The results revealed that there was no interaction between the level of Vitafert added and the fermentation time for some indicators, but not for others. Concludes that the fermentation of cocoa husk flour in a solid state with the addition of 5 % of Vitafert improves the bromatological characteristics at 96 hours, with increases in crude protein and true protein.

Source: Hombre, Ciencia y Tecnología

Authors: Hechavarría-Riviaux, Suset, Lescaille-Acosta, José, Ortiz-Milán, Abel, Ross-Ramírez, Yusmari, Mancebo-Romero, Yelenni

Institution: Universidad de Guantánamo

Language: Spanish

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W7215548870

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