Study the nutritional properties of cocoa husk (theobroma cacao l.) For its industrialization in tea bags and infusions

Abstract

The present research aims to study the nutritional properties of cocoa husk (Theobroma cacao L.) for its industrialization in tea bags and infusions through descriptive, documentary-bibliographic research. Worldwide, the use of waste has gained great strength among the scientific community and especially at the industrial level, for which it is intended to encourage the nutritional qualities of the cocoa husk. This husk has been totally dehydrated to approximately 6% humidity for its preparation in tea bags and infusions. The roasting method is responsible for the characteristic flavor of by-products such as chocolate, it also allows to remove the remaining moisture in the grain and additionally eliminate any microbiological contaminants. The cocoa shell is obtained from the cocoa bean in the hulling process and then goes on to grinding, thus obtaining the cocoa shell powder, then through analysis of its physicochemical and microbiological properties of this raw material (powder of shell of cocoa) its nutritional value is evaluated. The preparation of tea bags and infusions is by mixing the cocoa husk powder with an aromatic herb in this case mint (Menta arrensis) and chamomile (Matricaria chamomilla L.) with the addition of Stevia (Stevia rebaudiana). Physicochemical results of the infusions show ash and protein values ??of 8.21% and 16% respectively, while the fat and carbohydrate values ??of 3.40% and 58.49%, noting that carbohydrates are the ones that supply energy the body, especially the brain and nervous system, thus providing this infusion with a good amount of energy.