SUMMARY
Vegetable resources from Guatemala with an agroindustrial potential. Chemical characterization of the pulp and of the seeds of Theobroma bicolor
T. bicolor grows wild in certain regions of Guatemala. The fruit is utilized by the rural population for the preparation of drinks from the pulp and the seed, replacing cocoa (T. cocoa). The fruit of T. bicolor used in the present study, measured on the average, 15 cm long and had an average weight, of 752 g. The pulp, the shell, and the seed represented 23.8, 62.5, and 13.7%, respectively, ofthe fruit weight. The pulp contained on the average, 38 seeds/fruit, which weighted on the average, 1.11 g and were 2.4 cm long. T. cacao seeds weighted 0.62 g and were 1.6 cm long. The protein content (24.42%) and fiber content (30.86%) of the T. bicolor seeds, was greater than those from T. cacao, although fat content was lower (25.48%). The fat of the seeds.of T. bicolor has different physicochemical characteristics than the fat of the seeds of T. cacao, such as melting point, iodine value, and saponification number. The seeds of both, T. cacao and T. bicolor, wereused for the preparation of a local drink using toasted corn flour, sugar, and anatto flour in equal preparations, with and without toasted whole soybean flours (6.25%). Through a sensory ranking trial, it is established that the drink from T. bicolor and soybeans, was preferred over other preparations with T. cacao. The pulp of T. bicolor with an interesting chemical composition, yielded an aromatic pleasant drink, and from T. bicolor, is an interesting resource for industrialization and for genetic characteristics for T. cacao improvement.

Key words: Theobroma bicolor, physical and chemical characteristics of fruit, pulp and seed, typical applications, sensory evaluation of products.



Recibido: 27/11/1998
Aceptado: 06/08/1999

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