Effects of Simple Processing Techniques on the Nutrient Content

Abstract

The study was undertaken to explore the suitability of several low-technological techniques to deactivate or remove the endogenous anti-nutritional factors in coffee pulp with the aim of improving the nutritional value of the pulp. Some conventional processing methods namely boiling, percolation, soaking, and ensiling were applied. Percolation and boiling processes were found to be the most effective. Percolation for 2 hours reduced the levels of tannins from 9.4% to 2.1% and of caffeine from 1.2% to 0.4% while boiling for 2 hours reduced the levels of tannins to 3.8% and caffeine to 0.6%. Crude Protein content of the pulp was not affected by boiling, percolation or soaking. The crude fibre content was increased by boiling and percolation. Ensiling increased the protein content and decreased the crude fibre content of the pulp.

JARD Vol. 2 2003: pp. 42-51