THE CHEMICAL COMPOSITION OF YEMENI GREEN COFFEE

Qais A. Nogaim, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee, Muneer Al-Sayadi

Abstract


The present study aims to determine the proximate chemical composition of Yemeni green coffee (Coffea arabica L.), by analyzing 70 samples which were collected between 2010 and 2011. The moisture content, crude proteins, total lipids, carbohydrates and ash % averages were 6.99 ± 0.48, 10.95 ± 0.44, 6.13 ± 0.36, 22.12 ± 1.77 and 4.16 ± 0.52 %, respectively.   Other chemical constituents such as dextrins, chlorogenic acid, and caffeine % averages were 35.89 ± 2.59, 7.19 ± 0.4 and 1.49 ± 0.29 %, respectively.  Finally organic and metallic pigments were not found in any of Yemeni neutral green coffee samples.

Keywords


Yemeni coffee, chemical composition, quality grading

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Copyright (c) 2013 Qais A. Nogaim, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee, Muneer Al-Sayadi

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Journal of Food Chemistry and Nutrition
ISSN: 2307-4124 (Online), 2308-7943 (Print)
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