Formulation of a low-cost alternative to caraway (Cassia grandis) fortified chocolate as an anti-anemic for the Central American region
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Published:
Aug 29, 2025
Keywords:
Carao, Aceptación sensorial, Compuestos bioactivos, Caracterización fisicoquímica, Alimentos funcionales
Main Article Content
Abstract
The carao (Cassia grandis) is a plant with bioactive compounds of nutritional, pharmacological, and medicinal interest. Therefore, this research aimed to develop a substitute product for chocolate fortified with caraway pulp at 30 %, 20 %, and 5 %, based on its sensory acceptability and physicochemical characteristics. The results indicated that the most accepted formula was the addition of carao to 5% to make a chocolate substitute. This formulation has a pH of 4.8, a viscosity of 1600 cP, soluble solids of 70%, a water activity of 0.60, and a hardness of 11 Newton. Its nutritional composition contains 8% moisture, 34% fat, 2% protein, 2% ash, 6% fiber, 48% carbohydrates, 29.7 mg Fe (inorganic iron), and 520 kcal/100 g. Due to its nutritional, rheological, and sensory quality, carao could be used as a functional ingredient alternative for the design of low-cost anti-anemic foods.
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Marcía Fuentes, J. A., Ruiz Cardona, J., & Sosa, L. (2025). Formulation of a low-cost alternative to caraway (Cassia grandis) fortified chocolate as an anti-anemic for the Central American region. Revista De Fomento Social, (312), 175–191. https://doi.org/10.32418/rfs.2025.312.6084
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Studies
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References
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Aleman, R. S., Marcia, J., Page, R., Kazemzadeh Pournaki, S., Martín-Vertedor, D., Manrique-Fernández, V & Aryana, K. (2023a). Effects of Yogurt with Carao (Cassia grandis) on Intestinal Barrier Dysfunction, α-glycosidase Activity, Lipase Activity, Hypoglycemic Effect, and Antioxidant Activity. Fermentation, 9(6), 566.
Aleman, R.S.; Page, R.; Cedillos, R.; Montero-Fernández, I.; Fuentes, J.A.M.; Olson, D.W.; Aryana, K. (2023b). Influences of Yogurt with Functional Ingredients from Various Sources That Help Treat Leaky Gut on Intestinal Barrier Dysfunction in Caco-2 Cells. Pharmaceuticals, 16, 1511.
Benítez, B. (2008). Composición proximal, evaluación microbiológica y sensorial de una galleta formulada a base de harina de yuca y plasma de bovino, Revista Interciencia, INCI, 33 (1), 61-65.
Cordeiro, F. M., Bedoya, S. G., Santos, D. A., Santos, R. S., Bacelar, T. V., Buarque, F. S., ... & Lima, Á. S. (2025). Cassia grandis Lf Pods as a Source of High-Value-Added Biomolecules: Optimization of Extraction Conditions and Extract Rheology. Biomass, 5(2), 24.
Chen Y, Peng C, Sullivan C, Dongguang L, Shaoguang L. (2010). Critical molecular pathways in cancer stem cells of chronic myeloid leukemia. Journal of the Leukemia Society of America, Leukemia Research Fund, 24(9): 1545–1554.
Codex Alimentarius. (2019). Norma para el chocolate y los productos del chocolate. CODEX STAN 87-1981, Rev.1-2003. 2 pp.
Delarca Ruiz, F., Aleman, R. S., Kazemzadeh Pournaki, S., Sarmiento Madrid, M., Muela, A., Mendoza, Y., ... & King, J. M. (2023). Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods, 12(11), 2132.
Escobar, Á. O. F., Trejo, G. C. H., Reyna, V. R. V., Soto, N. R. V., & Fuentes, J. A. M. (2021). Elaboración de Licor Añejo con Almendras de Cacao Nacional (Theobroma cacao L.) residual de la clasificación para exportación. Revista InGenio, 4(2), 37-48.
Fuentes JAM, López-Salas L, Borrás-Linares I, Navarro-Alarcón M, Segura-Carretero A, Lozano-Sánchez J. (2021). Development of an innovative pressurized liquid extraction procedure by response surface methodology to recover bioactive compounds from carao Tree Seeds. Foods, 10 (2): 398.
Fuentes, J. M., de Jesús Álvarez Gil, M., Zumbado Fernández, H., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S. (2024). Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie. Applied Sciences, 14(17), 7502.
Hernández A. (2009). Actividad de agua en los alimentos. Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. 37 pp.
Kabila B, Sidhu MC, Ahluwalia AS. (2017). Phytochemical Profiling of Different Cassia species (Review). International Journal of Pharmaceutical & Biological Archives, 8(2): 12-20.
Lafourcade PA, Rodríguez A J, Escalona AJ, & Fuenzalida C. (2014). State of th e art in Cassia grandis L. f. (Cañandonga). Revista Cubana de Plantas Medicinales, 19(1):21-28.
Lagarto, A., & Guerra, M. I. (2000). Toxicidad aguda oral de 3 formas farmacéuticas a partir de Cassia grandis L. Revista Cubana de Plantas Medicinales, 5(2), 68-70.
Maddela, N. R., & García, L. C. (Eds.). (2021). Innovations in biotechnology for a sustainable future. Berlin/Heidelberg, Germany: Springer.
Maldonado, S. A. S., AlemÃ, R. S., Fuentes, J. A. M., & da ConceiÃ, M. (2020). Determination of total phenolic compounds, antioxidant activity and nutrients in Brazil nuts (Bertholletia excelsa HBK). Journal of Medicinal Plants Research, 14(8), 373-376.
Manzanares, R. A. (2012). Determinación de hierro total en el fruto de Cassia grandis. Tesis de pregrado, Licenciatura en Química, Facultad de Ciencias e Ingeniería, Universidad Nacional Autónoma de Nicaragua. Managua, Nicaragua.
Marcía Fuentes, J., Chavarría Carrión, L., & Zumbado, H. (2019). Análisis del proceso de harina de yuca, sobre las propiedades sensoriales y nutricionales del casabe (Artículo Profesional). Nexo Revista Científica, 32(01), 88–93.
Marcía Fuentes, J, Montero Fernández I, Zumbado H, Lozano Sánchez J, Santos Alemán R, Navarro Alarcón M, Bórras Linares I, Saravia S. (2020a). Quantification of Bioactive Molecules, Minerals and Bromatological Analysis in Carao (Cassia grandis). Journal of Agricultural Science; 12 (3); 88-94.
Marcía Fuentes J, Montero Fernández I, Saravia S, Varela I, Silva C, Hernandez F, et al. (2020b). Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder. Journal of Agricultural Science; 12 (8); 277-282.
Marcía-Fuentes, J., Santos-Aleman, R., Borrás-Linares, I., Sánchez, J.L. (2021). The Carao (Cassia grandis L.): Its Potential Usage in Pharmacological, Nutritional, and Medicinal Applications. In: Maddela, N.R., García, L.C. (eds) Innovations in Biotechnology for a Sustainable Future. Springer, Cham.
Marcia, J., Aleman, R. S., Montero-Fernández, I., Martín-Vertedor, D., Manrique-Fernández, V., Moncada, M., & Kayanush, A. (2023a). Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder. Fermentation, 9(5), 408.
Marcia, J.A.; Aleman, R.S.; Kazemzadeh, S.; Manrique Fernández, V.; Martín Vertedor, D.; Kayanush, A.; Montero Fernández, I. (2023b). Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells. Pharmaceuticals, 16, 1032.
Marcia, J., de Jesús Álvarez Gil, M., Fernández, H. Z., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S. (2024a). Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model. Fermentation, 10(4), 199.
Marcia, J., Zumbado, H. M., Gil, M. Á., Martín-Vertedor, D., Montero-Fernández, I., Yadav, A., & Aleman, R. S. (2024b). Impact of Carao (Cassia grandis) on Lactobacillus plantarum Immunomodulatory and Probiotic Capacity. Applied Microbiology, 4(2), 704-719.
Martinez, T., Aleman, R. S., Ruiz, F. D., Madrid, M. S., Marcia, J., Montero-Fernández, I., ... & Lozano, J. (2025). Technological usage of ripe banana pulp for the development of a salad dressing. Food Physics, 2, 100027.
Medina, L., Aleman, R. S., Cedillos, R., Aryana, K., Olson, D. W., Marcia, J., & Boeneke, C. (2023). Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt. LWT, 183, 114891.
Mendoza, E., Marcía, J., Chuquilín-Goicochea, R., López, J., & Areche, F. (2023). Obtención de un colorante natural a partir Tropaeolum tuberosum Ruíz & Pavón para su aplicación en yogur. Revis Bionatura, 8 (2) 38.
Morón L, Caro Y, González R, Torres E. (2015). Obtención de un Sustituto de Chocolate tipo pasta usando pulpa de carao (Cassia fistula L.). Información Tecnológica, 26(6):39-44.
Monteali Paucar, D. A. (2023). Determinación de la vida útil de chocolates oscuros sin empaque con 70 por ciento de cacao peruano.
Montero-Fernández, I., Fernández, V. M., Pérez-Nevado, F., Saravia-Maldonado, S. A., Fuentes, J. A. M., & Martín-Vertedor, D. (2025). Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification. Foods, 14(8), 1426.
Montero-Fernández, I., Marcía-Fuentes, J. A., Cascos, G., Saravia-Maldonado, S. A., Lozano, J., & Martín-Vertedor, D. (2022). Masking effect of Cassia grandis sensory defect with flavoured stuffed olives. Foods, 11(15), 2305.
Montero, I. F., Saravia, S. A. M., Santos, R. A., dos Santos, R. C., MarcÃa, J. A. F., & da Costa, H. N. R. (2020). Nutrients in Amazonian fruit pulps with functional and pharmacological interest. African Journal of Pharmacy and Pharmacology, 14(5), 118-127.
Nebesny E, y Zyzelewicz D. (2005). Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt. Eur Food Res Technol. 220, 131–135.
Orwa, C. (2009). Agroforestree Database: a tree reference and selection guide, version 4.0. http://www. worldagroforestry. org/sites/treedbs/treedatabases. asp.
Paz, D., Aleman, R. S., Cedillos, R., Olson, D. W., Aryana, K., Marcia, J., & Boeneke, C. (2022). Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis). Fermentation, 8(10), 499.
Pedroza H, Dicovskyi L. (2007). Sistema de análisis estadísticos con SPSS; Instituto Interamericano de Cooperación para la Agricultura (IICA); Obtenido de https://repositorio.iica.int/handle/11324/4106. (Recuperado junio de 2023).
Prada AL, Bitencourt AP, Amado JR, Cruz RA, Carvalho JC, & Fernández CP. (2016). Development and characterization of Cassia grandis and Bixa orellana nanoformulations. Curr Top Med Chem, 16 (18): 2057-2065.
Prada AL, Keita H, de Sousa TP, Lima ES, Acho L, da Silva M, Carvalho J, & Amado J. (2019). Cassia grandis Lf nanodispersión is a hypoglycemic product with a potent α-glucosidase and pancreatic lipase inhibitor effect. Saudi Pharmaceutical Journal, 27 (2): 191-199.
Prada AL, Achod LD, Keita H, Carvalho JC, & de Sousa TP. (2020). Development, pharmacological and toxicological evaluation of a new tablet formulation based on Cassia grandis fruit extract. Sustainable Chemistry and Pharmacy, 16:100244.
Barrios, C., & Victoire, A. (2018). Caracterización de las propiedades físicas y químicas de Cassia grandis (carao) y su aplicación para la elaboración de una galleta nutricional (Doctoral dissertation, Universidad del Valle de Guatemala).
Ramos, B. E., Paz, V. J., & Ortiz, S. G. (2014). Determinación del contenido de hierro, saponinas y porfirinas en Cassia grandis L, procedente de Masaya, Chinandega y Jalapa durante el periodo de mayo 2013, abril del 2014 [Tesis Doctoral]. Universidad Nacional Autónoma de Nicaragua UNAN-LEON.
Tabora, M. M., Aleman, R. S., Castro, A., Avila, A., Avila, D., Picha, D., Marcía, J... & Kayanush, A. (2024). Streptococcus thermophilus and Lactobacillus bulgaricus Attributes as Influenced by Carao (Cassia grandis) Fruit Parts. Bacteria, 3(2), 42-58.
Vallejo Torres C, Díaz R, Morales W, Soria Velasco R, Vera Chang J, Baren Cedeño C. (2016). Utilización del mucílago de cacao, tipo nacional y trinitario, en la obtención de jalea. ESPAMCIENCIA, 7(1): 51-58.
Albuquerque PBS, Barros W, Santos GRC, Correia MTS, Mourão PAS, Teixeira JA, Carneiro-da-Cunha MG. (2014). Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis. Carbohydr. Polym, 104:127–134.
Aleman, R. S., Marcia, J., Page, R., Kazemzadeh Pournaki, S., Martín-Vertedor, D., Manrique-Fernández, V & Aryana, K. (2023a). Effects of Yogurt with Carao (Cassia grandis) on Intestinal Barrier Dysfunction, α-glycosidase Activity, Lipase Activity, Hypoglycemic Effect, and Antioxidant Activity. Fermentation, 9(6), 566.
Aleman, R.S.; Page, R.; Cedillos, R.; Montero-Fernández, I.; Fuentes, J.A.M.; Olson, D.W.; Aryana, K. (2023b). Influences of Yogurt with Functional Ingredients from Various Sources That Help Treat Leaky Gut on Intestinal Barrier Dysfunction in Caco-2 Cells. Pharmaceuticals, 16, 1511.
Benítez, B. (2008). Composición proximal, evaluación microbiológica y sensorial de una galleta formulada a base de harina de yuca y plasma de bovino, Revista Interciencia, INCI, 33 (1), 61-65.
Cordeiro, F. M., Bedoya, S. G., Santos, D. A., Santos, R. S., Bacelar, T. V., Buarque, F. S., ... & Lima, Á. S. (2025). Cassia grandis Lf Pods as a Source of High-Value-Added Biomolecules: Optimization of Extraction Conditions and Extract Rheology. Biomass, 5(2), 24.
Chen Y, Peng C, Sullivan C, Dongguang L, Shaoguang L. (2010). Critical molecular pathways in cancer stem cells of chronic myeloid leukemia. Journal of the Leukemia Society of America, Leukemia Research Fund, 24(9): 1545–1554.
Codex Alimentarius. (2019). Norma para el chocolate y los productos del chocolate. CODEX STAN 87-1981, Rev.1-2003. 2 pp.
Delarca Ruiz, F., Aleman, R. S., Kazemzadeh Pournaki, S., Sarmiento Madrid, M., Muela, A., Mendoza, Y., ... & King, J. M. (2023). Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods, 12(11), 2132.
Escobar, Á. O. F., Trejo, G. C. H., Reyna, V. R. V., Soto, N. R. V., & Fuentes, J. A. M. (2021). Elaboración de Licor Añejo con Almendras de Cacao Nacional (Theobroma cacao L.) residual de la clasificación para exportación. Revista InGenio, 4(2), 37-48.
Fuentes JAM, López-Salas L, Borrás-Linares I, Navarro-Alarcón M, Segura-Carretero A, Lozano-Sánchez J. (2021). Development of an innovative pressurized liquid extraction procedure by response surface methodology to recover bioactive compounds from carao Tree Seeds. Foods, 10 (2): 398.
Fuentes, J. M., de Jesús Álvarez Gil, M., Zumbado Fernández, H., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S. (2024). Physicochemical Characterization of Carao Honey Flour (Cassia grandis) and Its Effects on the Sensory Attributes in a Cookie. Applied Sciences, 14(17), 7502.
Hernández A. (2009). Actividad de agua en los alimentos. Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. 37 pp.
Kabila B, Sidhu MC, Ahluwalia AS. (2017). Phytochemical Profiling of Different Cassia species (Review). International Journal of Pharmaceutical & Biological Archives, 8(2): 12-20.
Lafourcade PA, Rodríguez A J, Escalona AJ, & Fuenzalida C. (2014). State of th e art in Cassia grandis L. f. (Cañandonga). Revista Cubana de Plantas Medicinales, 19(1):21-28.
Lagarto, A., & Guerra, M. I. (2000). Toxicidad aguda oral de 3 formas farmacéuticas a partir de Cassia grandis L. Revista Cubana de Plantas Medicinales, 5(2), 68-70.
Maddela, N. R., & García, L. C. (Eds.). (2021). Innovations in biotechnology for a sustainable future. Berlin/Heidelberg, Germany: Springer.
Maldonado, S. A. S., AlemÃ, R. S., Fuentes, J. A. M., & da ConceiÃ, M. (2020). Determination of total phenolic compounds, antioxidant activity and nutrients in Brazil nuts (Bertholletia excelsa HBK). Journal of Medicinal Plants Research, 14(8), 373-376.
Manzanares, R. A. (2012). Determinación de hierro total en el fruto de Cassia grandis. Tesis de pregrado, Licenciatura en Química, Facultad de Ciencias e Ingeniería, Universidad Nacional Autónoma de Nicaragua. Managua, Nicaragua.
Marcía Fuentes, J., Chavarría Carrión, L., & Zumbado, H. (2019). Análisis del proceso de harina de yuca, sobre las propiedades sensoriales y nutricionales del casabe (Artículo Profesional). Nexo Revista Científica, 32(01), 88–93.
Marcía Fuentes, J, Montero Fernández I, Zumbado H, Lozano Sánchez J, Santos Alemán R, Navarro Alarcón M, Bórras Linares I, Saravia S. (2020a). Quantification of Bioactive Molecules, Minerals and Bromatological Analysis in Carao (Cassia grandis). Journal of Agricultural Science; 12 (3); 88-94.
Marcía Fuentes J, Montero Fernández I, Saravia S, Varela I, Silva C, Hernandez F, et al. (2020b). Physical-Chemical Evaluation of the Cassia grandis L. as Fortifying Egg Powder. Journal of Agricultural Science; 12 (8); 277-282.
Marcía-Fuentes, J., Santos-Aleman, R., Borrás-Linares, I., Sánchez, J.L. (2021). The Carao (Cassia grandis L.): Its Potential Usage in Pharmacological, Nutritional, and Medicinal Applications. In: Maddela, N.R., García, L.C. (eds) Innovations in Biotechnology for a Sustainable Future. Springer, Cham.
Marcia, J., Aleman, R. S., Montero-Fernández, I., Martín-Vertedor, D., Manrique-Fernández, V., Moncada, M., & Kayanush, A. (2023a). Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder. Fermentation, 9(5), 408.
Marcia, J.A.; Aleman, R.S.; Kazemzadeh, S.; Manrique Fernández, V.; Martín Vertedor, D.; Kayanush, A.; Montero Fernández, I. (2023b). Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells. Pharmaceuticals, 16, 1032.
Marcia, J., de Jesús Álvarez Gil, M., Fernández, H. Z., Montero-Fernández, I., Martín-Vertedor, D., Yadav, A., & Aleman, R. S. (2024a). Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model. Fermentation, 10(4), 199.
Marcia, J., Zumbado, H. M., Gil, M. Á., Martín-Vertedor, D., Montero-Fernández, I., Yadav, A., & Aleman, R. S. (2024b). Impact of Carao (Cassia grandis) on Lactobacillus plantarum Immunomodulatory and Probiotic Capacity. Applied Microbiology, 4(2), 704-719.
Martinez, T., Aleman, R. S., Ruiz, F. D., Madrid, M. S., Marcia, J., Montero-Fernández, I., ... & Lozano, J. (2025). Technological usage of ripe banana pulp for the development of a salad dressing. Food Physics, 2, 100027.
Medina, L., Aleman, R. S., Cedillos, R., Aryana, K., Olson, D. W., Marcia, J., & Boeneke, C. (2023). Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt. LWT, 183, 114891.
Mendoza, E., Marcía, J., Chuquilín-Goicochea, R., López, J., & Areche, F. (2023). Obtención de un colorante natural a partir Tropaeolum tuberosum Ruíz & Pavón para su aplicación en yogur. Revis Bionatura, 8 (2) 38.
Morón L, Caro Y, González R, Torres E. (2015). Obtención de un Sustituto de Chocolate tipo pasta usando pulpa de carao (Cassia fistula L.). Información Tecnológica, 26(6):39-44.
Monteali Paucar, D. A. (2023). Determinación de la vida útil de chocolates oscuros sin empaque con 70 por ciento de cacao peruano.
Montero-Fernández, I., Fernández, V. M., Pérez-Nevado, F., Saravia-Maldonado, S. A., Fuentes, J. A. M., & Martín-Vertedor, D. (2025). Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification. Foods, 14(8), 1426.
Montero-Fernández, I., Marcía-Fuentes, J. A., Cascos, G., Saravia-Maldonado, S. A., Lozano, J., & Martín-Vertedor, D. (2022). Masking effect of Cassia grandis sensory defect with flavoured stuffed olives. Foods, 11(15), 2305.
Montero, I. F., Saravia, S. A. M., Santos, R. A., dos Santos, R. C., MarcÃa, J. A. F., & da Costa, H. N. R. (2020). Nutrients in Amazonian fruit pulps with functional and pharmacological interest. African Journal of Pharmacy and Pharmacology, 14(5), 118-127.
Nebesny E, y Zyzelewicz D. (2005). Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt. Eur Food Res Technol. 220, 131–135.
Orwa, C. (2009). Agroforestree Database: a tree reference and selection guide, version 4.0. http://www. worldagroforestry. org/sites/treedbs/treedatabases. asp.
Paz, D., Aleman, R. S., Cedillos, R., Olson, D. W., Aryana, K., Marcia, J., & Boeneke, C. (2022). Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis). Fermentation, 8(10), 499.
Pedroza H, Dicovskyi L. (2007). Sistema de análisis estadísticos con SPSS; Instituto Interamericano de Cooperación para la Agricultura (IICA); Obtenido de https://repositorio.iica.int/handle/11324/4106. (Recuperado junio de 2023).
Prada AL, Bitencourt AP, Amado JR, Cruz RA, Carvalho JC, & Fernández CP. (2016). Development and characterization of Cassia grandis and Bixa orellana nanoformulations. Curr Top Med Chem, 16 (18): 2057-2065.
Prada AL, Keita H, de Sousa TP, Lima ES, Acho L, da Silva M, Carvalho J, & Amado J. (2019). Cassia grandis Lf nanodispersión is a hypoglycemic product with a potent α-glucosidase and pancreatic lipase inhibitor effect. Saudi Pharmaceutical Journal, 27 (2): 191-199.
Prada AL, Achod LD, Keita H, Carvalho JC, & de Sousa TP. (2020). Development, pharmacological and toxicological evaluation of a new tablet formulation based on Cassia grandis fruit extract. Sustainable Chemistry and Pharmacy, 16:100244.
Barrios, C., & Victoire, A. (2018). Caracterización de las propiedades físicas y químicas de Cassia grandis (carao) y su aplicación para la elaboración de una galleta nutricional (Doctoral dissertation, Universidad del Valle de Guatemala).
Ramos, B. E., Paz, V. J., & Ortiz, S. G. (2014). Determinación del contenido de hierro, saponinas y porfirinas en Cassia grandis L, procedente de Masaya, Chinandega y Jalapa durante el periodo de mayo 2013, abril del 2014 [Tesis Doctoral]. Universidad Nacional Autónoma de Nicaragua UNAN-LEON.
Tabora, M. M., Aleman, R. S., Castro, A., Avila, A., Avila, D., Picha, D., Marcía, J... & Kayanush, A. (2024). Streptococcus thermophilus and Lactobacillus bulgaricus Attributes as Influenced by Carao (Cassia grandis) Fruit Parts. Bacteria, 3(2), 42-58.
Vallejo Torres C, Díaz R, Morales W, Soria Velasco R, Vera Chang J, Baren Cedeño C. (2016). Utilización del mucílago de cacao, tipo nacional y trinitario, en la obtención de jalea. ESPAMCIENCIA, 7(1): 51-58.