COCOA BEANS - FOODS

Processing

As mentioned, different products are obtained from cocoa beans, which can be used in different sectors.
The processing phases of the cocoa beans include several steps, which can be summarized as follows:

Preparation of the cocoa beans, which are freed from the yellowish pulp that wraps them inside the pods.

The cocoa beans thus prepared are fermented - generally inside special tanks - for a period that can vary from two to ten days. The fermentation of the beans allows to obtain the characteristic smell of cocoa.

Once fermented, the cocoa beans can be dried in the sun or in the air (this procedure, however, is optional).

Squeezing of the cocoa beans, in such a way as to separate most of the fat fraction (containing high quantities of saturated fatty acids) contained in them. This fatty part, following refining, will then form the so-called cocoa butter;

Roasting of the cocoa beans which is usually carried out at temperatures between 120 ° C and 140 ° C inside special ovens.

Grinding of roasted cocoa beans, in order to obtain the cocoa powder used in the culinary field.

Cocoa butter obtained by pressing from cocoa beans is a substance rich in saturated fatty acids which, once refined, is used in the culinary, cosmetic and even pharmaceutical fields, as an excipient in medicinal preparations.

Raw and Roasted Cocoa Beans

Roasted cocoa beans have a slightly different chemical composition than raw cocoa beans.
Normally, roasted cocoa beans contain:

Lipid substances (including saturated fatty acids and anandamide);

Polyphenols, including flavonoids (proanthocyanidins) and catechinic tannins;

Proteins;

Biogenic amines;

Isochinoline (such as salsoline);

Purine alkaloids, in particular, theobromine and caffeine;

Vitamins of group B and vitamin E;

Mineral salts, among which we find iron, calcium, zinc, phosphorus, sodium, potassium and magnesium;

Sugars.

The composition of raw cocoa beans is similar to that of roasted cocoa beans, but not the same. In fact, in raw cocoa beans there should be a greater concentration of thermolabile constituents, since they are not degraded by roasting and by the various processing stages that roasted cocoa beans undergo. More specifically, it seems that raw cocoa beans guarantee a greater supply of alkaloids, antioxidant substances (such as polyphenols), vitamins and mineral salts, especially magnesium. Not surprisingly, raw cocoa beans are considered rich sources of this mineral and their consumption is recommended in all those cases where a magnesium supplement may be necessary, such as, for example, in sportsmen, or in students to improve their concentration. Magnesium, in fact, is very important and performs numerous biological functions in our body at the musculoskeletal, cardiovascular and central nervous system levels.

Conversely, proteins, fats and sugars are present in lower concentrations in raw beans, as the percentage of water is higher than in roasted ones.

Property

Thanks to their rich and varied composition, numerous properties are attributed to the cocoa beans. Among these, we find:

Antioxidant properties, attributed to cocoa beans, as well as to their processing products. These properties, as mentioned, are attributable to the polyphenols contained in them. However, in this case, raw cocoa beans seem to have more pronounced antioxidant activities, as the polyphenol content is not affected by the processing procedures.

Anti-inflammatory properties. Some studies have shown that the polyphenols contained in cocoa beans not only possess strong antioxidant properties, but also potential anti-inflammatory properties.

Stimulating properties, attributable to the content of caffeine and, above all, of theobromine. These molecules, in fact, have stimulating activities towards the heart muscle and the central nervous system, stimulate concentration and decrease the sensation of fatigue.

Antidepressant and antistress properties. These properties are attributable to the biogenic amines, isoquinolines and anandamide present in cocoa beans. All these molecules, in fact, are able to act at the level of the central nervous system, allowing to obtain an improvement in mood and cognitive functions.

Of course, the fact that the substances contained in cocoa beans give them this great spectrum of properties does not mean that they should be consumed excessively.
On the contrary, an excessive consumption of cocoa beans - roasted or raw - can lead to the onset of side effects, such as, for example, constipation (due to the tannin content) and migraine attacks (due to the amine content). biogenic); without taking into account the excessive caloric intake that would derive from excessive consumption of the aforementioned cocoa beans.