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

Abstract

cocoa varieties: Guayaquil, Criollo, Calabacillo, Patastillo, and Pataxte. Ripe fruits of cocoa and pataxte were collected in 43 localities in Tabasco and Chiapas. The collections were determined: moisture content, protein, ash, fat, fiber, and carbohydrates. With the means of the evaluated characteristics, Duncan's mean comparison test, and multivariate principal component (PCA) and cluster (AC) analyzes were performed. No differences were found for ash and carbohydrates content between cocoa and pataxte studied. Regarding fiber and moisture content, pataxte presented differences (3.1  0.8 and 20.5  12.0 g / 100 g), while Calabacillo and Patastillo showed more protein content (18.9  7.5 and 17.2  6.1 g / 100g), the highest content of carbohydrates and the lowest fiber corresponded to “Guayaquil” variety (37.3  11.9 and 1.8  0.6 g / 100 g). The results found in this research present a general panorama of cocoa and pataxte proximal content that are cultivated in the states of Tabasco and Chiapas and based on this they can be selected according to the attribute of interest that