Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

The objective of this work was to evaluate the proximal chemical composition, antioxidant activity assays with total phenol, 2,2-Diphenyl-1-Picrylhydrazyl, 2’2-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt, iron reducing power, and fatty acid composition fermented dried cocoa beans, roasted beans pulp bar. were purchased, (115 °C for 5 min) homogenized. mixture brought its melting point (58 min). In bar there an increase in lipids (53.0%). affected concentration ashes (3.38–2.98%). Total phenol (1.8, 1.5 1.3 mg AEG kg-1), 2,2-Diphenyl-1-Picrylhydrazyl (65.8, 64.4 65.0 μmol ET salt (3.60, 3.00 2.30 EAC kg-1) power (0.09, 0.07 0.06 Fe2+ presented significant differences (p<0.05) respectively, however, changes minimal. had a higher unsaturated (89.2%), where oleic (48.6%) predominated. Therefore, is food important content, moreover, it has acid, which desirable diet.