## 3 Results
### Chemical Composition of Unroasted and Roasted Cocoa Beans Criollo and Forastero
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Ecuador Cocoa Beans Forastero Type** & **Unroasted** & **Roasted** \\ \hline \multirow{6}{*}{Proximates\% (g/100 g)} & Moisture & 5.70 \(\pm\) 0.34 *,a & 3.1 \(\pm\) 0.19 \({}^{\text{b}}\) \\  & Ash & 3.96 \(\pm\) 0.24 * & 4.06 \(\pm\) 0.24 * \\  & Total protein & 14.10 \(\pm\) 0.71 * & 14.60 \(\pm\) 0.73 * \\  & Carbohydrate and fibre & 29.54 \(\pm\) 6.50 * & 32.74 \(\pm\) 7.20 * \\  & (by difference) & & \\  & Total fat & 46.70 \(\pm\) 3.27 * & 45.50 \(\pm\) 3.19 * \\ \hline \multirow{6}{*}{Minerals} & Calcium, Ca (mg/kg) & 1598 \(\pm\) 320 * & 1479 \(\pm\) 296 * \\  & Magnesium, Mg (mg/kg) & 3629 \(\pm\) 726 * & 3547 \(\pm\) 709 * \\ \cline{1-1}  & Potassium, K (\%) & 1.26 \(\pm\) 0.25 * & 1.30 \(\pm\) 0.26 * \\ \cline{1-1}  & Phosphorus, P (mg/kg) & 5247 \(\pm\) 1050 * & 5150 \(\pm\) 1030 * \\ \cline{1-1}  & Iron, Fe (mg/kg) & 53.6 \(\pm\) 10.7 * & 135 \(\pm\) 27.0 * \\ \hline \hline \end{tabular}
* * Stated as total absolute uncertainty of the result obtained. Values with different letters within a row are significantly different (\(p<\) 0.05) according to [PERSON]’s test.  
\end{table} 
Table 1: The chemical composition of roasted and unroasted cocoa bean samples from Ecuador and Peru. The properties of fats depend not only on the composition of fatty acids but also on their distribution within triacylglycerglycerols. The position of fatty acids in TAG molecules is especially important during digestion and absorption in the human body [10]. Fatty acids detected in roasted and unroasted cocoa beans were: C14:0 (myristic acid), C16:0 (palmitic acid), C16:1 (palmitoleic acid), C17:0 (margaric acid), C18:0 (teearic acid), C18:1 (oleic acid), C18:2 (linoleic acid), C18:3 (linolenic acid) and C20:0 (arachidic acid) ranked in order of the retention time. For unsaturated fatty acids, both, position and Z/E geometrical isomerism for the double bond were differentiated based on FAME standard. The distribution of main fatty acids between triacylglycerglycerols positions in cocoa butter from roasted and unroasted cocoa beans is given in Table 2. In all samples, the roasting process influenced the composition and distribution of fatty acids insignificantly. The amount of linoleic acid increased in the case of both species. These changes were more evident for Forastero samples. The oleic acid was predominantly esterified in the internal position (sn-2) of the TAG of all cocoa butter samples. SFA accounted for 62% in the case of Criollo species and 64% in Forastero by weight and they were mostly esterified in the external positions of the TAG. Such a distribution of fatty acids decreases the absorption of fatty acids in the intestinal lumen. Lipolysis of triacylglycerglycerol by pancreatic lipase occurs mainly in the sn-1 and sn-3 positions, yielding free fatty acids and a 2-monoacylglycerolglycerol. Free stearic acid, comparable to free palmitic acid, is likely to form insoluble complexes with calcium and magnesium ions which cannot be absorbed well in the intestine. Hence, in the form of insoluble salts, they are excreted in the feces, leading to the loss of both, energy source and important macroelements such as magnesium and calcium [31; 32; 33]. DSC Study of Beans and Cocoa Butter Extracted from Unroasted and Roasted Cocoa Beans Criollo and Forastero  
DSC curves of the whole beans from Forastero and Criollo species in two forms: roasted and unroasted (Figure 1) were significantly different especially considering the