Mineral and fat analysis of Theobroma cacao nibs incorporated in locally produced Banana bread
Paper Details
Mineral and fat analysis of Theobroma cacao nibs incorporated in locally produced Banana bread
Abstract
The current study aims to determine the elemental and lipid components of cocoa nibs added in locally-produced banana bread through established methods in food chemistry. X-ray Fluorescence (XRF) Spectroscopy revealed that significant amount of Potassium (40.83%), Calcium (33.11%), Iron (33.46%), Phosphorous (6.17%), Silicon (4.55%), Sulfur (1.80%) is present while Copper (0.32%), Cadmium (0.49%), Manganese (0.84%), Titanium (0.72%), Nickel (0.43%), and Zinc (0.28%) are in trace amounts from the fifty grams (50 g) of cocoa nibs. Aside from traces of Cadmium, no other heavy metals were detected. Cocoa nibs incorporated in locally produced banana bread resulted in addition of Iron (2.88mg), Potassium (179.86mg), Zinc (0.79mg), Calcium (33.20mg) per 100 grams of the banana bread as revealed by inductive coupled plasma-optical emission spectroscopy (ICP-OES) and atomic absorption spectroscopy (AAS). Furthermore, lipid components of the banana bread with cocoa nibs include 19.64% crude fat comprising 13.08% saturated fat, 0% transaturated fat, 29.70mg cholesterol, 1,599 international units (IU) or 0.95mg of vitamin A using AOAC official methods, gas chromatography (GC) and high performance liquid chromatography (HPLC). Hence, Cocoa Nibs is not just a good aroma and flavoring enhancer but also a nutritional enhancer for the locally-produced banana bread.
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Ronel T. Pacubat (2022), Mineral and fat analysis of Theobroma cacao nibs incorporated in locally produced Banana bread; JBES, V21, N4, October, P81-94
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