INDIGENA
BIODIVERSITY
White chocoate
P 102 SUMMARY
This plant is a largely uncultivated cousin of cacao. It has potential as a nutritious food or drink product, high in antioxidants
TRADITIONAL USES
In Panama hot and cold drinks are made from this plant. The Indians of the Darien province in Panama consume the pulp and seeds. In the area of Chocó, the fruit is eaten raw, in drinks and ice cream. The seeds are eaten fried, roasted and in desserts. The seeds are also sometimes mixed with those of the cocoa tree to produce cocoa.
SUGGESTIONS FOR COMMERCIAL EDIBLE USES
Although this plant is not in widespread use, there are individual reports in the literature from people who have tried it and made suggestions about ways the plant could provide edible products:
- White chocolate: t
his plant is not chocolate, but it could be roasted and ground to make a ‘white chocolate’ with the same nutrient values as whole chocolate beans [Traditional white chocolate is made from cocoa butter, sugar and milk]
- A confectionery product, as the seeds are pure white.
- Ground with a little salt, it makes a tasty and snack.
- A nut
milk and a creamy nut butter.
- A base for a
white sauce.
- A base for a cheese sauce, replacing the need for flour, butter or milk.
SCIENTIFIC LITERATURE
A literature study confirms the high antioxidant levels in this plant:
The antioxidant activity of the ether, ethanol and aqueous extracts was 47%, 68% and 67%, respectively, and the antioxidant activity of the control butylated hydroxytoluene (BHT) was 64%. Three phenolic fractions were obtained with tetrahydrofuran: free phenolic acids, soluble and insoluble phenolic esters. The antioxidant activity of these fractions was 83%, 85% and 93% respectively, compared to the antioxidant activity of the control BHT at 64%.
The presence of phenolic compounds in the fruit extracts is related to its high antioxidant activity.
The results suggest that the extracts could be used as food antioxidants.