The Comparison’s Food Nutrition of Roasting of Cocoa Bean from some Private Company in Thailand and Taiwan

Main Article Content

Korawit Chaisu

Abstract

          Cocoa, a fruit product of Theobroma cacao L., is the third most important agricultural crop in the world. Cocoa is the main ingredient in chocolate manufacture. The consumption of cocoa is increasing due to the demand in international market and chocolate industries. The aim of this research paper studied and compared on food nutrition of cocoa beans some private company in Thai and Taiwan. The results found that total
calories, calories from fat, crude fat, saturated fatty acids, dietary fiber, cholesterol, cholecalciferol (Vitamin D3), and total flavonoids content of cocoa beans from Thailand were higher than Taiwan. On the other hand, carbohydrate, ash, calcium, iron, potassium, and ergocalciferol (Vitamin D2) of cocoa beans from Taiwan. Therefore, this research paper is the first report database on food nutrition from private company in Thailand and Taiwan. For the future can be applies to advance cocoa research, sharing to smart farmer for cocoa
industries.

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How to Cite
Chaisu, K. (2019). The Comparison’s Food Nutrition of Roasting of Cocoa Bean from some Private Company in Thailand and Taiwan. INTERNATIONAL SCIENTIFIC JOURNAL OF ENGINEERING AND TECHNOLOGY (ISJET), 3(2), 51-55. Retrieved from https://ph02.tci-thaijo.org/index.php/isjet/article/view/210099
Section
Academic Article

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