Resumo

EL SALOUS, Ahmed  e  PASCUAL, Alina. Determination of e. Coli, fungi and yeasts in flour from the husk of two varieties of cocoa in Ecuador. Universidad y Sociedad [online]. 2018, vol.10, n.1, pp. 164-167.  Epub 02-Mar-2018. ISSN 2218-3620.

In the present investigation, the presence of E. coli, fungi and yeasts in the flour produced from the shell of the National Arriba cacao and the CCN51 cacao varieties in Ecuador were evaluated for their use in the process of making cookies, breads and pastries. Five samples of 2000 g each were taken from 5 different lots for each variety of cocoa in two cocoa industries in the province of Guayas. The grinding was carried out with an Oster mill, the samples were homogenized and 500 g of the ground husks of each variety were packed in low density polyethylene sheaths in order to perform the microbiological analyzes. The samples were sent to a certified laboratory for the corresponding analyzes. Because there is no quality standard for flour from cocoa shell in Ecuador, the INEN 616 and INEN 621 standards were applied, which define the requirements that wheat flour and chocolates must comply with in order to be fit for human consumption, verifying that the flour from the husks of both varieties complies with the criteria established in these standards.

Palavras-chave : Cocoa shell; flour; E. coli; fungi.

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