Production, proximate, antioxidants and sensory properties of bread incorporated with Green Coffee (Arabica spp) Beans powder

Abstract

Coffee and coffee based products have received tremendous attention in formulation of food products due to its significant polyphenols and antioxidants content. Coffee and coffee based products provide dietary sources such as; phenolic acid and polyphenols due to the presence of antioxidant compounds which contributes towards mood enhancing, increase alertness, weight loss, antihypertensive and anti-cancer precursors / properties. This paper aims at the production of coffee based bread that can be used as functional food. The results of the findings show that coffee based bread has a high ash content (2.64 %), fibre (1.15 %) and carbohydrates (65.06 %) content when compared with the control sample which has 1.18 % ash, 0.15 % crude fibre and 49.96% carbohydrates. While, a significant decrease was noticeable in moisture content (27.75 to 19.40 %), protein (11.95 to 6.24 %) and fat (8.98 to 5.51 %) with an increase in coffee bean. The result of antioxidants value showed a slight decrease in ferric reducing power (FRP) (μg/100mL), and Di-Phenyl-Picryl-Hydrazyl (DPPH) while total phenolic content (TPC) indicates a significant increase. The results of the sensory attributes of the coffee base bread showed that at high proportion of coffee inclusion, the bread was must preferred by the panelist in sample WFG20 (7.93) and WFG16 (7.00) for appearance, taste WFG20 (8.27), texture WFG20 (7.67) mouth feel (8.07) and the overall acceptability (8.13) whereas, sample WFG4 was least preferred by the panelists in all the parameters evaluated. This implies that inclusion of coffee does not only improves the nutritional quality but also gives high appeal to consumers. It can be concluded that fortification of bread (food) using Green Coffee Bean powder (GCB) would help improve health and wellness as well as the consumers appeal.