Data/hora: 10/06/2024 00:33:18

Provedor de dados: 	53	
País: 	Brazil	
Título: 	Composição química de amêndoas fermentadas de cacau	
Autores: 	Spoladore,Dayse Soave; Teixeira,João Paulo Feijão; Moraes,Roberto Machado de; Zullo,Marco Antonio Teixeira.	
Data: 	1983-01-01	
Ano: 	1983	
Resumo: 	During the manufacturing process 10-12% in weight of cacao beans, which consist of seed coat and embryo, are discarded. The above mentioned material has a potential for utilization as animal food and purine base source. Therefore the chemical composition was determined in each part of the beans (seed coat, embryo and cotyledons) after fermentation and drying. The principal compounds of the cotyledons are lipids (48%) of which 57% are saturated fatty acids. Total nitrogen, total sugar, and starch content in the seed coat and embryo varied between 3-5%, 5-6%, 11-24%, whereas crude fiber content was 20%. The theobromine and caffeine content varied between 0.6-0.9% and in the cotyledons around 0.5%.	
Idioma: 	Português	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87051983000100024	
Editor: 	Instituto Agronômico de Campinas	
Relação: 	10.1590/S0006-87051983000100024	
Formato: 	text/html	
Fonte: 	Bragantia  v.42 n.1 1983	
Fonte: 	info:eu-repo/semantics/openAccess