Bromatological characterization of cocoa shell (Theobroma cacao), from seven cantons of the Amazonia, Ecuador
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Abstract
that with three principal components which was possible to explain 85.03% of the total variability. The principal component 1 (crude fiber, ether extract and nitrogen-free extract) was identified with the "energetic component", and explained 39.35% of the system variance. The principal component 2 (dry matter and ash) corresponded to the mineral component, and explained 26.2%. The principal component 3 was identified with the crude protein and
explained 19.05%. The cut made in the dendrogram to interrupt the forming groups process, ranged 2.52, allowed to join four groups:1) comprising three cantons, characterized by a slight increase of dry matter and ash (90.30 and 9.09%); 2) a canton, with increase of ether extract, nitrogen-free extract and lower crude fiber content (3.61, 57.41, 21.95%); 3) two cantons, with crude protein increase of 8.97% and 4) two cantons with higher crude fiber content
(24.93%). It is concluded that the bromatological composition of cocoa shells, from the seven cantons of the Amazonia, can be mainly differentiated by the contents of ether extract, nitrogen-free extract and crude fiber, but remains in the range described in the literature, so they would be good alternatives as substrates in the solid state fermentation processes.
Key words: cocoa shell, energetic component, dendrogram.
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