OA11392A - The cocoa gari. - Google Patents

Description

2 011392

GRANULATED FLOUR OF CASSAVA WITH PURE COCOA

The present invention relates to manioc granulated flour enriched by the addition of pure cocoa (pure cocoa powder).

The granulated flour of ordinary cassava is made both industrially and industrially. It is obtained from grated or ground cassava tubers and is commonly known as "gari" in West and Central Africa. In Brazil, it is known as "farinha de mesa".

The term "cassava semolina" is also commonly used to denote.

The granulated cassava flour is white in color. However, a yellow variant is commercially available and is based on yellow tubers.

From a nutritional point of view, ordinary granulated cassava flour breaks down as follows: 13% water, 83% carbohydrates, 0.5% fat, 1% protein, 1.5% fiber, 1% ash.

The cassava tuber from which it is derived is composed at the nutritional point of view as follows: dry matter 40% MF, carbohydrates 91% MS, lipid 0.5 MS, proteins 2% MS, 20 fibers 4% MS, ash 2, 5% MS, calcium 0.1% MS, phosphorus 0.1% MS, iron 0.001% MS.

The document entitled "cassava" by P. Silvestre and M. ARRENDEAU is the source of this information.

The same source also reveals that the cassava tuber is well supplied with vitamin C and that the cassava starch is of excellent transferability. On the other hand, it would favor starches from other innubercules, in the digestibility of proteins and in particular in tryptic proteolysis (LOWY et al, 1958).

From the nutritional analysis of ordinary granulated cassava flour, it appears that the latter is rich in carbohydrates, but low in protein and mineral salts. 3

A meal composed exclusively of ordinary cassava flour is therefore inadvisable for reasons of malnutrition (unbalanced diet, an imbalance that can be expressed by a deficiency or an excess). However, in many countries in West and Central Africa, the said farine is greatly eaten sweet without any addition of milk or other supplement to enrich it. However, the sweet consumption of milk additive manioc granulated milk is common, but this formulation does not exist commercially as a product (granulated cassava flour + milk). Also, for many lovers of granulated flour sweet manioc, the addition of milk is more made for taste reasons (better taste) than for nutritional reasons (enriched product).

The present invention is characterized by its simple formula; manicured flour + pure cocoa (pure cocoa powder), by its manufacture that can be done both industrially and industrially, and by its great interest in food, related to the high nutritional value of cocoa (rich mineral salts, including iron, proteins or nitrogenous elements in a nonnégligeable quantity).

The granulated cassava flour enriched by the addition of pure cocoa is red-brown in color. It must be eaten sweet with or without milk; an addition of milk to this product will enrich it further and improve its taste.

Said invention is intended to serve breakfast, taste and starvation.

It is a solution for the problem of malnutrition linked to the sugary consumption of granulated cassava flour without any other additive to enrich it.

The nutritional vabur of this product can be appreciated * - from the results of the nutritional analysis of its various components (manicured flour of cassava and pure cocoa).

The results of the nutritional analysis of the cocoa bean, from two (2) different sources, are as follows: - First source: (COCOA, by François LERY, "what do I know?" The point of current knowledge; No. 644.

In this document, the precision "roasted almonds was made. This gives the chemical composition of the roasted almonds. 4 011392

Moisture 2.72%, Fat 50.12%, Theobromine 1.04%, Caffeine 0.04%, Other Nitrogen 12.12%, Starch 8.07%, Cellulose 2.64%, Other Hydrates 19, 57%, total ash 3.32% (soluble centers 1.16%, insoluble ash 2.16%). 5 - Second source (NATURE MEDICINE, Volume I, Lutèce Press - Paris)

Carbohydrates 15% (g per 100), 9% proteins, 19% lipids, 440% potassium (mg per 100), 122% calcium, 420% magnesium, 16% iron, 540% phosphorus.

It should be noted that the pure cocoa (pure cocoa powder) is obtained from the solidified cocoa paste, itself derived from the roasted and ground cocoa bean, this paste can be defatted or not.

The formula for 100 g of cassava flour enriched by the addition of pure cocoa is as follows: - Granulated cassava flour: 96% 15 - Pure cocoa (pure cocoa powder): 4%.

Above 4% of pure cocoa per 100 g, a product that can no longer be consumed as a sugar without milk is obtained; the latter has a bitter taste that only milk inhibits to a certain threshold.

The preparation of a sweetened bowl of cassava granulated flour enriched by the addition of cocoa is as follows: - Take a bowl, add water and sugar at will, for desired quantity of said flour in the bowl containing the sugar water, stir (well dosed unbol must always contain a little liquid). Add some milk, stir again. Let stand one (1) to two (?) Minutes. 25 Your breakfast, your snack or your appetite suppressant is ready.

The low price of the various components of this product makes this invention a product with very low production cost.

Claims (3)

5 011392 CLAIMS 1 - Granulated flour of cassava enriched by the addition of pure cocoa, characterized in that it is the result of a combination of 96 g of cassava flour and 4 g of pure cocoa per 100 g of product. 2 - Granulated cassava flour enriched by the addition of pure cocoa, according to claim 1 characterized in that it has a high nutritional value containing mineral salts, and proteins. 3 - Granulated flour of cassava enriched by the addition of pure cocoa, according to any one of claims 1 or 2, characterized by its ability to be manufactured both artisanally and industrially.