Evaluation of Bean Quality in Cacao Species. II. The Protein and Amino Acid Composition of Cacao Beans
Date
2023
Degree
Bachelor of Science in Agriculture
Major Course
Major in Agronomy
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Ponciano A. Batugal
Abstract
The nitrogen and protein contents of four varieties of cacao were determined using the Kjeldahl method. The amino acids were separated from each other by paper chromatography and identified with the aid of ninhydrin spray.
Among the four species/varieties studied, Bicolor had the highest amount of nitrogen and protein while UP-677 had the lowest. Amelonado and Criollo had intermediate amounts of protein and nitrogen.
Bicolor, Criollo, Amelonado and UP-677 had the same kinds of amino acids. Among the amino acids detected were leucine, histidine, glutamic acid, phenylalanine, tyrosine, valine, lysine hydrochloride, ornithine and pipecolic acid.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 A42 M38
Recommended Citation
Maure, Imelda A., "Evaluation of Bean Quality in Cacao Species. II. The Protein and Amino Acid Composition of Cacao Beans" (2023). Undergraduate Theses. 9437.
https://www.ukdr.uplb.edu.ph/etd-undergrad/9437
Document Type
Thesis