Comparación proximal en cacao (Theobroma cacao) y pataxte (T. bicolor) de tabasco y Chiapas, México.

Tinajero-Carrizales, C.; González-Pérez, A.; Rodríguez-Castillejos, Guadalupe; Nájera, Guillermo Castañón; Ruíz-Salazar, Régulo

doi:10.18387/polibotanica.52.10

Cited by 2 publications

(3 citation statements)

References 15 publications

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“…Physicochemical analyses report that cacao contains: fat (50%), water (30%), total nitrogen (2.28%), protein nitrogen (1.50%), theobromine (1.71%), caffeine (0.085%), glucose (0.30%), sucrose (1.58%), polyphenols (7.54%), and other elements (Tinajero-Carrizales et al, 2021). The nutritional composition of chocolate depends on the cacao's solids content: the higher the concentration of cacao, the more energetic the chocolate is.…”

Section: Resultsmentioning

confidence: 99%

“…Carmelo (Motamayor et al, 2008). Another species of the genus Thebroma, pataste (T. bicolor L.), also known as Jaguar Tree, is likewise used to make cacao beverages for human consumption, due to its richness in fat, protein, minerals, and amino acids (Tinajero-Carrizales et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The use of cacao fruits and beans for disease control is not disseminated in the mass media. The scarce or lack of interest of the state in the promotion of both food policies and the benefits of craft chocolate means that the production of cacao and homemade chocolate cannot supply the demand of the domestic market (Tinajero-Carrizales et al, 2021). Therefore, the objective of this research was to describe the benefits of chocolate consumption on the health of the population of La Chontalpa region in Tabasco.…”

Section: Introductionmentioning

confidence: 99%

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Benefits of homemade chocolate consumption on human health

Córdova-Avalos,

Mena-De los Santos,

Cruz- Palacios

et al. 2023

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Objective: To describe the benefits of homemade chocolate consumption on human health in La Chontalpa, Tabasco, Mexico. Design/Methodology/Approach: We interviewed 49 persons in La Chontalpa, along with 30 contacts from social networks; additionally, a participatory workshop was held with 15 persons trained in making homemade chocolate. A traditional specialist doctor who uses cacao as a medicinal base was interviewed and we were observers during cacao ceremonies. The information was analyzed using opinion analysis and the Chi-square test. Results: Ninety-seven-point nine percent of the interviewees agreed that consuming homemade chocolate is beneficial for health, while 89.8% mentioned that consuming chocolate makes them feel good. Fifty-five percent of the consumers consider that chocolate provides them energy; 51.1% say that it helps them to control hunger and thirst; and 36.7% feel that consuming it takes away sadness and laziness. The benefits of chocolate consumption reported in the ceremonies, workshops, and interviews were that it controls depression, promotes concentration, and causes joy; it also cures diarrhea, anemia, headaches, and stomach ache. Study Limitations/Implications: The sanitary restrictions derived from the COVID-19 pandemic limited face-to-face interviews in 2021, which were instead carried out using social networks. It is forbidden to record and take photos and videos of cacao ceremonies; therefore, we were unable to document them. Findings/Conclusions: In La Chontalpa, Tabasco, the population consumes homemade chocolate because they believe that chocolate provides mental and physical health benefits.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Benefits of homemade chocolate consumption on human health

Córdova-Avalos,

Mena-De los Santos,

Cruz- Palacios

et al. 2023

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Morphological, physicochemical, and microbiological characterization of Macambo cocoa (Theobroma bicolor Humb & Bonpl) in Ecuador

Vera-Chang,

Vásquez-Cortez,

Zapata-Quevedo

et al. 2024

Rev Agrotec Amaz

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El cacao Macambo (Theobroma bicolor Humb & Bonpl), una variedad menos conocida en comparación con el cacao criollo o forastero, es un recurso valioso en el Ecuador por sus cualidades distintivas. La presente investigación buscó caracterizar los principales parámetros físicos, químicos y microbiológicos del cacao Macambo (Theobroma bicolor Humb & Bonpl. L) cultivado en los terrenos de la Universidad Técnica Estatal de Quevedo. El diseño experimental consistió en un diseño al azar bifactorial con 9 tratamientos y 3 repeticiones. Los tratamientos variaron según la división de la mazorca y los niveles de fermentación, utilizando cajas Rohan, fundas de polietileno y sacos de yute. Se aplicó un tiempo de fermentación de 72 horas, seguido de 6 días de secado al sol para reducir la humedad, los resultados mostraron que la fermentación de las almendras de la parte alta de las mazorcas en sacos de yute resultó en la menor humedad registrada (7,41%). Aunque los tratamientos exhibieron resultados similares en cenizas, se observó un pH más alto en el tratamiento T3 (6,12). Además, la medición del grado fermentativo fue concluyente y el nivel de cadmio se encontró dentro de los límites aceptables según las normativas. No se detectó crecimiento microbiológico en las almendras secas.

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Comparación proximal en cacao (Theobroma cacao) y pataxte (T. bicolor) de tabasco y Chiapas, México.

Abstract: Clave para la identificación de las especies de Bursera Jacq. ex L. (Burseraceae) del Estado de Oaxaca (México). Key for the identification of the species of Bursera Jacq. ex L. (Burseraceae) of the state of Oaxaca (Mexico).

Cited by 2 publications

References 15 publications

Benefits of homemade chocolate consumption on human health

Benefits of homemade chocolate consumption on human health

Morphological, physicochemical, and microbiological characterization of Macambo cocoa (Theobroma bicolor Humb & Bonpl) in Ecuador

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