. Food; what it is and does . roasted beans then have their hulls cracked off and re-moved by winnowing. The beans themselves are next crushedand the germ removed. The cracked beans known as cocoa-nibs are prepared for a beverage and other uses noted hulls are sometimes boiled for a beverage, but are moreusually employed in adulterating cocoa or for cattle-food. Chocolate is the product of grinding the cocoa-nibs (usuallyseveral times). This is then semiliquid and can be run intomolds. It hardens as it cools and is unsweetened sugar or any flavoring, as v
. Food; what it is and does . roasted beans then have their hulls cracked off and re-moved by winnowing. The beans themselves are next crushedand the germ removed. The cracked beans known as cocoa-nibs are prepared for a beverage and other uses noted hulls are sometimes boiled for a beverage, but are moreusually employed in adulterating cocoa or for cattle-food. Chocolate is the product of grinding the cocoa-nibs (usuallyseveral times). This is then semiliquid and can be run intomolds. It hardens as it cools and is unsweetened sugar or any flavoring, as vanilla or cinnamon, is addedto chocolate, it is introduced while chocolate is in the pastestate. The fat present (50%) can be partly removed underpressure. Cocoa butter is the fat soremoved. Its use is largely for medicalpurposes and confectionery in its purest form is choco-late with some fat removed. Thismakes its powdered form possible.^Cocoa-beans Starch is added to keep it so. PLANT LIFE AND PLANT FOODS 61. COCOA — CHOCOLATE COMPOSITION — USE The use of cocoa has greatly increased of late years. Thisis usually attributed to its food value, that is real, though prob-ably not all that is always claimed for it. Cocoa contains theobromine (similar to caffeine or theine),also a little caffeine. But its stimulating effect is slight, far lessthan that of coffee or tea, as is also its retardation of diges-tion, since the tannin in raw cocoa-beans is transformed inroasting. Cocoa as a beverage has much less fat than the varies with different preparations. When pure cocoa isnot digestible, it is due to the fat. Not every one can digestfat easily. Otherwise cocoa is very digestible. Though cocoa has the nourishing food-constituents, theseare insufficient for much nutriment in the quantity in whichit is used as a beverage. Made with milk there is more. Cocoais not, however, a negligible factor in the diet, as are tea andcoffee in respect to nourishment. Th
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr
