INFLUENCE DE SECHAGE SOLAIRE ET MICROONDE SUR LE PROFIL EN ACIDES GRAS DES EXTRAITS DE BEURRE DE CACAO (THÉOBROMA CACAO L.).

The present works is interested in the study of the fatty acid composition of cocoa butter extracted from dried beans from a solar device (experimental tray) and a microwave oven (MO) at three power levels (2400W, 2800W and 3200W). The results showed that the cocoa butter is essentially composed of three fatty acids close to 90%. These are palmitic acid, stearic acid and oleic acid respectively for the extracts from the tray (24.41 ± 0.01%, 31.89 ± 0.02 and 32.22 ± 0.02%), the MO 2400W (23.64 ± 0.01%, 32.21 ± 0.02 and 32.31% ± 0.02%), the MO 2800W (24.87 ± 0.00%, 33.96 ± 0.01% and 33.18 ± 0.03%) and MO 3200W (22.38 ± 0.10, 33.00 ± 0.06% and 32.42 ± 0.05%). The variance analysis did not identify any significant difference in the effect of the two devices on the composition of major methyl esters constituent fatty acids (P≥0.05).