In this research the physical properties of defective and nondefective coffee beans were investigated. The study results show that there are highly significant differences (P < 0.001) in the physical properties (true and bulk volume, true and bulk density, mass) and (P < 0.05) in sphericity and porosity of green coffee beans, respectively. Higher and lower values of mass and dimensional parameters were obtained in full sour and full black coffee beans, respectively. On the other hand, the physical properties of the beans investigated as the function of moisture content (%db) were found to be a linear relation with volume, mass and equivalent diameter, and an inverse relation with density of the beans. Generally, the moisture content (% dry basis [d.b.]) of defective beans (full sour 12.87%, immature 11.34%, full black 10.41%) is higher than nondefective beans (10.22%) for sample kept at oven temperature (105C) for 48 h. The results of the study indicated that the physical properties alone can successfully separate defective and nondefective beans prior and after roasting. Practical Applications The physical properties of defective and nondefective coffee beans were investigated. The determined physical properties of beans have useful applications in coffee quality control. In addition, these properties have significant importance for machinery and process equipment design. The methods are simple, fast and inexpensive as compared with the chemical methods that need high‐cost equipment and solvents.

This study assesses heavy metal levels in the water, soil, and vegetables (swiss chard, lettuce, cabbage, collard green, tomato, green pepper, and carrot) irrigated with wastewater in Gamo, Ethiopia. The samples of soils, waters, and vegetables were randomly collected, processed, and analyzed for heavy metals using atomic absorption spectroscopy. The results obtained show that the mean concentrations of Cd, Cr, and Ni had the highest concentration, and Pb, Zn, and Cu had the lowest concentration in irrigation waters. The levels of Cd in the Kulfo river area and Chamo Lake area and Cu in most of the farm soils were also found to be higher than the guideline values. The study also revealed that the mean levels of Cd in most vegetables and Cr and Pb in some vegetables were higher than the maximum recommended limits set by the World Health Organization / Food and Agriculture Organization 2001. Among the vegetables, cabbage had the highest heavy metal content followed by Swiss-chard, carrot, tomato, collard green, green pepper, and lettuce. The Hazard quotient of Cu, and Ni of all samples of vegetables and Cd in some samples vegetables obtained exceeded unity. It signifies that there are potential health risks to the consumers. This study recommends regular monitoring of heavy metals in soils, waters, and foodstuffs to prevent excessive accrual in the food chain.