COCOA BY-PRODUCTS 17 
of fat found in sample 113 as compared with sample 114 (Table 2), 21 
indicates at least that this manufacturer was able to press the whole 
beans to a drier cake than when pressing the separated nibs alone. 
The fact that these samples were not representative as to fat content 
does not affect the validity of the other analytical results calculated 
to the dry, ether-extract-free basis, for these two press cakes. If 
the data furnished on the yields of cacao butter and cake be accepted, 
and an average shell content of 12 per cent of the whole roasted 
beans be assumed, the whole-bean cake represented by sample 114 
must have contained 20 per cent of pure shell matter. 
The solvent-extracted samples, for which the analytical results 
are given in Tables 3 and 4, are discussed in the section devoted to 
the extracted cocoas on page 29. 
The amount of substance soluble in ethyl ether, designated ether 
extract in the tables, is commonly taken as the measure of the crude 
fat content of a sample. This applies particularly to materials used 
as feed stuffs. For the cocoa samples the petroleum-ether extract 
was determined also, because for cacao beans and many oil-bearing 
seeds this more nearly approximates the true fat than does the 
ethyl-ether extract (compare Dubois (12), p. 161). 
In fact, in the cocoa industry, the amount of extract obtained with 
light petroleum ether has come to be accepted as the fat content 
for cacao products. 22 
The ash and crude fiber results are of significance in attempting 
to estimate the amount of impurities and shell material present in a 
cocoa cake. Food Inspection Decision 191 (52), issued by this de- 
partment, in defining " cocoa," or " powdered cocoa," restricts the 
use of these terms to cocoa that contains, on the moisture and fat-free 
basis, not more than 8 per cent of total ash, not more than 0.4 per 
cent of ash insoluble in hydrochloric acid, and not more than 7 
per cent of crude fiber. 23 On this basis alone, it can be seen that 
samples 102, 108, and 110 satisfy the total ash and fiber requirements 
for edible cocoa, whereas 5108, 104, and 111 are nearly within the 
limits. Sample No. 5618, with its 23.20 per cent of cacao fat, is 
not far from qualifying as breakfast cocoa, being only a fraction of 
1 per cent too high in total ash and crude fiber. All the samples 
included in Table 2, however, are supposed to represent only by- 
product cocoa cakes. 
The calorific values of the four press cakes examined range from 
4,799 to 5,499 Calories per kilogram, or 8,638 to 9,898 British thermal 
- 1 Accepting the yield data furnished hy the manufacturer and assuming normal values 
for the composition of the whole roasted beans (pure nib 87.2 per cent, containing' 54 per 
cent of fat ; shell 12 per cent, containing 4 per cent of fat ; germ 0.8 per cent, contain- 
ing 3.6 per cent of fat), and the presence of 2 per cent of shells in the separated nibs 
fraction, the theoretical fat content of the nibs press cake represented by sample 113 
should have been 17.4 per cent, and the whole-bean cake, from which sample 114 was 
taken, should have contained 12.5 per cent of fat. The crude fiber results on No. 113, 
however, indicate that the separated nibs contained more than 2 per cent of shells. 
22 Ethyl-ether extracts from cocoa an appreciable quantity of apparently nonfatty sub- 
stance that does not occur in the petroleum-ether extract : and it is sometimes stated 
that the ethyl-ether extract contains any free or uncombined theobromine present in the 
cocoa. Wadsworth's data on the solubility of theobromine (55) show, however, that even 
if all of the theobromine in a 2-gram charge of a sample like No. 5108 were in the un- 
combined condition, in order for it to appear in the extract over 1,400 cubic centimeters 
of the ether would have to become saturated with theobromine in passing through the 
charge. 
23 A formula for calculating the quantity of shell material present in cocoa from the 
crude fiber content, has been published by Baker and Hulton (5) : and more recently 
Taber (.JS) has further investigated the determination of shell content. 
86091°— 26 3 
