Bromatological properties of Coffea canephora peels and grains
DOI:
https://doi.org/10.25186/.v21i.2470Abstract
Post-harvest handling through processing of coffee beans tend to generate high waste value, particularly hulls. These materials are often discarded or misused, resulting in no added value or additional income for coffee farmers. The objective of this study was to characterize through physicochemical analyses the hulls, green beans, and roasted beans of coffee genotypes grown in Western Amazonia, Brazil. The association between traits was interpreted using simple correlation estimates, clustering of means, and joint analysis of variance. The interaction between coffee fruit products and byproducts was significant, indicating differences in chemical composition between hulls, green beans, and roasted beans of genotypes grown in Western Amazonia.
Ash content, aqueous extract, soluble solids, acidity, soluble sugars, reducing sugars, and non-reducing sugars were higher in the hulls. The pH value and concentrations of protein, lipids, phenolic compounds, and caffeine were higher in the beans. The ratio between the concentrations of total soluble solids/ total titratable acidity was not significant. The husks of Amazonian Robusta coffees present physical and chemical characteristics suitable for their use, both for the extraction of chemical compounds and to produce beverages.
Key words: Coffee residues; chemical physical analysis; adding value; Western Amazon.
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