. Food; its composition and preparation; a textbook for classes in household science. 35, grows about10 inches long and 4 inches thickand has imbedded in the pulp 20to 40 seeds about the size of ordi-nary almonds. When the fruitmatures, these seeds are removedand dried by the heat of the next step in the manufac-ture of chocolate is that of roast-ing and the removing of theshells. After this is done thebeans are coarsely crushed to form cocoa nibs. The nibs are ground extremely fine, form-ing a thick paste which, when allowed to cool, hardensinto a firm mass or cake. Cocoa is the finel
. Food; its composition and preparation; a textbook for classes in household science. 35, grows about10 inches long and 4 inches thickand has imbedded in the pulp 20to 40 seeds about the size of ordi-nary almonds. When the fruitmatures, these seeds are removedand dried by the heat of the next step in the manufac-ture of chocolate is that of roast-ing and the removing of theshells. After this is done thebeans are coarsely crushed to form cocoa nibs. The nibs are ground extremely fine, form-ing a thick paste which, when allowed to cool, hardensinto a firm mass or cake. Cocoa is the finely ground form of chocolate after mostof the fat has been removed by pressure. Chocolate and cocoa contain a stimulating principleclosely related to caffein although milder in action, calledtheobromin. In addition to quite a high percentage of fat,the cocoa bean contains about 15 per cent of starch, a smallamount of protein, and mineral matter. These give choco-late and cocoa a distinct food value. The fat, whenextracted, is known as cocoa butter and is used in Fig. 35.—Cocoa beans. 134 FOOD 237. Effects of Tea, Coffee and Cocoa on the Body.— The food value of tea and coffee is due to the cream andsugar added rather than to the nutrients found in thesecompounds. The exciting and stimulating effect of tea, coffee, andcocoa is due to the caffein or similar compounds cup of hot tea, by its agreeable flavor and stimulatingaction upon the body, dispels the feehng of fatigue. Thisstimulating effect upon the heart, kidneys, and nervoussystem varies with different people. In some cases thereaction of the stimulant is not noticeable, in others theaction of the heart is increased very perceptibly. Thisincreased action of the heart has a direct effect upon thesecretions of the cells of the kidneys. Tannic acid in excessive amounts precipitates thepepsin of the gastric juice. This interferes with the diges-tion of protein foods. The small amounts of tannic
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
