————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— |Surin|Carac|Trini|P Cab|Mach |P a P|Ariba|Mean ————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— | ~Per cent~ ————————————————————-+————-+————-+————-+————-+————-+————-+————-+————— Moisture |13·02|11·90|13·09|12·04| — | — | — |12·51 Fat | 4·17| 4·15| 4·74| 4·00| — | — | — | 4·23 Cacao tannic acid | | | | | | | | soluble in 80% | | | | | | | | alcohol | 5·10| 3·80| 4·87| 9·15| — | — | — | 4·58 Theobromine | 0·33| 0·30| 0·40| 0·32| — | — | — | 0·33 Ash | 7·31|16·73| 7·78| 8·99| — | — | — |10·20 Woody fibre |14·85|17·99|18·04|15·98| — | — | — |16·71 Nitrogen | — | 2·25| 2·13| — | — | — | — | 2·19 Proportion of husk | | | | | | | | in the raw seeds |14·60|15·00|14·68|12·28|16·14|16·00|18·68|15·34 Roasted cacao husks contain according to G. Paris[91] the following constituents: Moisture 12·57 percent, nitrogenous substance 14·69 percent, fat 3·3 percent, extractives 45·76 percent, crude fibre 16·33 percent and ash 7·35 percent. 50 grammes of the husks when boiled with 500 grammes of water give 25·08 percent extract, 20·68 % organic substance, 4·4 % ash, 0·21 % sugar (reducing substance), 0·79 % theobromine, 0·12 % percent acid, calculated as tartaric acid. The following constituents have been found by R. Bensemann[92] in the ash of cacao husks: ~Table~ 17[93].