Determination of Chemical Composition of Carob Pod (Ceratonia Siliqua L) and its Morphological Study

In the present investigation, the characterisation of carob pod from (Chefchaouen region in north of Morocco) was studied and evaluate the effect of cold and warm aqueous extraction on chemicals composition of carob kibbles in order to make easy its grinding and also to quantify all compounds of carob seed and give the chemicals properties of its various constituents. The identification and quantification of all components of kibbles and seed were carried out on using many technical instruments like high performance liquid chromatography with various detector and atomic spectrophotometry absorption. The mean values of chemical composition of carob kibbles is calculated on six essays were as follows : (g/100g dry mater) : Protein (2.74±0.03), Ash (3.0±0.03), total and reducing sugar (83.7, 512.5), sucrose(44.64±0.49), fructose (7.2± 0.2), glucose (2.2±0.2), crude fibre(6.90 ± 0.06), tannins (6.7±0.2), total polyphenols (17.0±0.5) and minerals (mg/100g) : P : 76.22, K : 1003.5, Ca : 268.57, Mg : 96.43, Fe : 2.1, Zn : 0.45. The objective of this investigation is to use the carob pod powder as cocao substitute in chocolate industry and the advantage of using carob as chocolate substitute, resides in that carob is an ingredient free from caffeine and theobromine